Sheet-Pan Gochujang Chicken and Roasted Vegetables Recipe (2024)

If I could tell my younger self to go ahead and peel the squash then I would have said "Bryan, peel that squash."

This was excellent although I recommend NOT peeling the squash if, like me, you are using acorn and can’t follow common knife safety rules. Worth the 2 stitches. (Yes we ate dinner before going to the ER.)

So delicious! A few tips to consider:1) double the marinade,2) marinate your chicken FIRST for at least an hour in a ziploc bag before cooking on a sheet pan SEPARATELY from your veggies, 3) skip the chicken and make it vegetarian - dry and cube tofu into bite-sized pieces, roast with a dash of salt/pepper/garlic/olive oil @400 degrees until firm (20-30 min), toss with roasted veggies and drizzle tofu/veggie combo with marinade,4) serve w/brown rice & add coconut oil (instead of butter)

Trying not to hyperbolize, but this may be the single most delicious recipe from this site I've ever cooked, at least the best of the sheet pans. I had the benefit of having relatively fresh ingredients all on hand.• DEFINITELY leave the skin on if using an acorn squash. I was skeptical, but it's fabulous!• IMHO boneless/skinless thighs work better. They stay intact but the little bits meld into the veggies beautifully.• Pour out the pan juice into a gravy boat to serve over rice! YUM!

Peeling squash is easy; prick with a fork and nuke for a minute or so. Moisture builds up under the peel and it comes right off. Easier for butternut than acorn with all those ridges, but possible.

Delicious! Based on another note, I cut my squash down to 1/2 inch cubes, which cooked a bit too fast- I think 1” cubes would be perfect. I have no idea how this is supposed to fit on a single sheet pan though- with 3 lb of chicken thighs plus the veggies, my two pans were completely full.

This is a delicious recipe. Some notes:1) Line your baking sheets with foil. The baked on sauce is a bear to remove.2) I used 2 baking sheets. It would have been very crowded otherwise3) I followed other commenters' advice and made extra sauce, and was glad I did4) I also followed the advice to marinate the chicken for a bit beforehand (about an hour.) I patted the skin dry before cooking and it crisped nicely.

Delicious. I agree with Bryan, peel the squash. This was a hit with my family and perfect for a winter's evening. A couple of days after making this I made burritos with the leftover chicken. I warmed black beans with fresh grated ginger and gochujang. I wrapped them and the warmed chicken with leftover radishes, cucumbers, cilantro, basil, and avocado. This would be good with the leftover rice included too. Yum! Dinner in 15 minutes.

Made this with cubed extra firm tofu instead of chicken and it turned out phenomenally! Butternut squash needed 10 more min but wow this was so tasty!

This was excellent, but a few tips and modifications will make it even better. First, use two sheet pans and line them with foil for vastly easier cleanup and more even browning. Second, double the amount of marinade. Third, peel the butternut squash. Fourth, substitute Yukon Gold potatoes for the turnips. Finally, instead of tossing the veggies in the marinade first, put the chicken pieces in and let them sit for a while to soak up more flavor, and then toss the veggies in.

That sheet pan is way too crowded to achieve the kind of browning shown in the picture.

This was amazing. I doubled the marinade and generally amped up the gochujang. Used parsnips instead of turnips (it was what I had on hand), boneless skinless thighs, and cucumbers with the scallions instead of radishes. Everyone ate every bit of this!

Delicata squash does NOT need to be peeled!

Very good. I made with broccoli. Strongly suggest putting the chicken in the marinade rather than the veggies. The broccoli grabbed it all and left none for the chicken and was too spicy. The scallion-radish mix was great too

Didn’t peel the squash and added wedges of red onion. (Kind of like the famous ottolenghi squash recipe.). Will add garlic to the sauce next time.

I LOVE korean flavors and was excited to make this. I used garden broccoli and zucchini and supplemented with turnips and radishes. This fell flat for me. I roasted zucchini and turnips on one sheet and broccoli and chicken on another. I doubled the marinade. If I attempt again, I will marinade the chicken ahead of time and I will not use zucchini (too watery) or turnips (didn't taste good in this recipe, perhaps because not in season?). Was surprised at how mediocre this was.

I’ve made this a million ways with every vegetable I have left in the fridge. It’s always great!!

lovely taste but (and maybe this is because I have a convection oven) 425 for 40 minutes was a bit too long. The squash was mushy and the chicken was verging on dry even with the marinade all over it. I'd suggest 350 for 40 minutes and an extra 5 minutes under the broiler to get the yummy charred bits, or 425 for 30 minutes and then watch it like a hawk.

I've stopped making this for dinner and instead eat it in a sandwich for lunch. Of the veggies, I just make the squash and the pickled radishes. For the chicken, I use skinless, bone-in thighs. I assemble it open-faced, with untoasted sourdough topped with a smear of butter, then the chicken (sliced), the squash (gently mashed), black pepper, and the radishes on top. I prep a big batch ahead of time, then portion. Let the chicken and squash come up to room temp before assembly. It's delicious.

We skipped the turnips and radishes.

Fabulous. A figurative bone to pick with writers: If the duration says 45 minutes, but it cooks for 40 minutes and calls for 9-10 cups of chopped veggies, and prepping chicken, then how many cooks does it take to do the prep in 5 min??Used with chicken breasts cut into thirds. Doubled the marinade as others suggested. Used broccoli, carrots, tiny Yukon gold potatoes (suggested as alternatives). The radishes were a nice touch.Baking time was 35 minutes. Total time at least 60 minutes.

Don't know where I went wrong with this one... I think maybe marinating the chicken for an hour somehow wasn't enough to infuse it with flavor. It ended up a little bland, despite doubling the marinade as the other notes suggest. There was no browning on my chicken, baking sheet was overcrowded. The vegetables were delicious, although I highly recommend lining the baking pan with aluminum foil because the marinade, cooked at that high temperature sticks like glue.

40 minutes was way too long for my chicken and veggies. Next time I’m going for 400 degrees and maybe 30 mins.

Very good, but used tofu and quadrupled the sauce. Was glad I did.

My husband is a vegetarian, so I had three sheets: veg (squash, broccoli, and onion whites), chicken breasts, and tofu. I put chicken and veg in for 20 minutes and then put the tofu in for the last 20 and it turned out well. I was a little underwhelmed by the squash, but the broccoli and tofu were excellent. Next time I would use potatoes and broccoli. Made double sauce, which was a good call. Pickled radishes were very good. Marinated protein ahead of time.Prep took time, so weekend dish.

I substituted skinless/boneless thighs and breasts and gave the veggies a 15 minute head start and it came out perfect. Great recipe!

I added sugar and honey to the marinade for a more bbq sauce like flavor and it was great. Only thing is be careful of burning due to the sugar. Also used the marinade on some broccolini (in separate pan) and the shorter roasting time left the marinade really delicious. Its flavor is sort of lost in the high bake time of the chicken (if not marinated for long enough).

I realise I'm in the minority here, but this recipe has made me finally admit to myself that, sadly, I do not like the flavor profile of gochujang. As the star of the show I find it overbearing and cloying in it’s richness. If you don’t already love gochujang this treatment will not change your mind. If you love it, then absolutely try this, but I’m not sure I would double the sauce as many suggest. It shouldn’t be swimming in it. Let the pan juices come through. Happy cooking!

Made 4/20/24 boys and Ned said very good. Next time will use gluten free for veggies pan.

As tasteless as if I had just chain smoked half a pack before tucking in!