Handful of green onion, sliced thin on the diagonal for serving
INSTRUCTIONS
1
Preheat oven to 425°F. Combine gochujang, soy sauce, ginger, and oil in a medium bowl. Add the root vegetables and toss to coat. Season with salt and transfer to a rimmed baking sheet.
2
Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
3
Roast until vegetables are tender and the chicken is cooked through with crispy skin that is browned in spots, about 40 minutes. Garnish with green onions and serve with steamed rice.
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Sheet Pan Korean-Style Chicken & Root Vegetables
PREP TIME10 mins
COOK TIME40 mins
SERVINGS4
INGREDIENTS
3Tbsp
gochujang (Korean Chile Paste)
3Tbsp
soy sauce
1Tbsp
fresh ginger, peeled and grated
3Tbsp
DLM Pure Olive Oil, plus more for drizzling
2lbs
pre-cut DLM Root Vegetable Mix
Salt to taste
8
bone-in, skin-on chicken thighs
Handful of green onion, sliced thin on the diagonal for serving
INSTRUCTIONS
1
Preheat oven to 425°F. Combine gochujang, soy sauce, ginger, and oil in a medium bowl. Add the root vegetables and toss to coat. Season with salt and transfer to a rimmed baking sheet.
2
Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
3
Roast until vegetables are tender and the chicken is cooked through with crispy skin that is browned in spots, about 40 minutes. Garnish with green onions and serve with steamed rice.
