Sheet Pan Gochujang Chicken And Broccoli Food

SHEET PAN GOCHUJANG CHICKEN AND BROCCOLI

Steps:

• Heat the oven to 450 degrees.
• Place the vegetables and chicken into a large bowl.
• Place the gochujang, soy sauce, ground ginger, sesame oil, honey and rice wine vinegar into a medium-size bowl. Whisk well to incorporate. Set aside.
• Pour 3/4 to 1 cup of gochujang sauce on top of the chicken and vegetable mixture. Stir well to thoroughly coat the chicken and vegetables. Set aside the remaining sauce to use later on.
• Pour the chicken and vegetable mixture onto a foil lined baking sheet. Be sure that the chicken is on top of the vegetables to evenly cook the chicken.
• Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees.
• Remove the chicken from the oven and serve on top of cooked jasmine rice. Top each serving with a bit of remaining gochujang sauce, a squeeze of fresh lime juice and chopped fresh cilantro. Season to taste with soy sauce.

GLAZED CHICKEN AND BROCCOLI SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them evenly apart. Place the potatoes on the other side of the baking sheet, leaving an empty space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of of the olive oil, and sprinkle with salt and pepper, tossing to evenly coat. Bake until the potatoes begin to soften and the drumsticks begin to cook and caramelize, 20 minutes.
• Remove the baking sheet from the oven and put the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper, tossing with tongs to evenly coat. Brush the drumsticks with the teriyaki glaze on all sides.
• Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and charred in spots and the drumsticks are completely cooked through and read an internal temperature of 160 degrees F, 20 to 25 minutes more. Divide chicken and vegetables between two plates and serve.

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Steps:

• Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
• Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
• While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
• Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.