Step 1

Toss sauce ingredients in a large plastic food storage bag and line a sheet pan with foil

Step 2

Preheat oven to 425˚F with rack at center

Step 3

Stir up dressing in small bowl for radishes and scallions

Step 4

Add vegetables to bag of sauce and toss, then remove, shaking all excess sauce back into bag, and add to pan

Step 5

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

Step 6

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

Step 7

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

Step 8

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