Sheet Pan Korean Chicken and Vegetables Recipe From Rachael Ray | Recipe

Toss sauce ingredients in a large plastic food storage bag and line a sheet pan with foil. Preheat oven to 425˚F with rack at center.

Stir up dressing in small bowl for radishes and scallions.

Add vegetables to bag of sauce and toss, then remove, shaking all excess sauce back into bag, and add to pan. Season chicken with salt and pepper, add to bag and let it coat in the rest of sauce and arrange on the sheet pan and scatter the vegetables among the meat.

Place in oven and roast 40 to 50 minutes until juices run clear and vegetables brown at edges.

Meanwhile, toss the radishes and scallions with dressing and season with a little salt.

Top sheet pan with radishes, sesame seeds and pickled hot vegetables or peppers and serve with white rice. 

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