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.
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.
