Sheet-pan gochujang chicken and roasted vegetables [Yewande Komolafe] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 48) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • Jane on May 07, 2026

    A great recipe. Easy to prep ahead, looks and tastes wonderful. I used carrots instead of turnips (not a fan) - the recipe is very flexible on what veg are used.

  • jenmacgregor18 on February 03, 2026

    This was an easy prep and a really flavorful recipe perfect for a weeknight. I used bone-in, skin-on breasts, but I think boneless, skinless thighs would work just as well. I used up turnips, chayote, sweet potato, and a bit of carrot—all of which turned out great in the marinade.

  • patioweather on June 25, 2025

    This can all be prepped beforehand and left to marinate in the fridge until you are ready to roast. i think you can also sub in fish or tofu, but those would have to go in the pan later, after the veggies are partially cooked. This is a good way to use up vegetables that I am less than enthused about (like turnips).

  • Plumberful on June 10, 2025

    This was simple to make and really tasty. Very flexible—use whatever sturdy vegetables you have. My favorite part of this dish ended up being roasted kohlrabi

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