Just a quick note on this one for today. I made the NYT gochujang sheet pan chicken with a few modifications and it was excellent. Following the suggestions in the “helpful notes” I:
- peeled the squash
- doubled the sauce
- cooked it on two sheet pans rather than 1
- put foil on the sheet pans
- used convection at 450 for 30 minutes, then lowered to 350 for another 10-12
- subbed in parsnips
and the results make it 100% rotation-worthy. I have a few other notes as well:
- I should have used one large bowl to make the sauce and coat the chicken/veggies. It would just have made less mess.
- I should have pickled the radishes and greens in a ziploc to reduce the amount of wasted rice vinegar
- A bit of time in a marinade wouldn’t have gone amiss
- Maybe a bit more ginger as well