Gochujang Chicken Sheet Pan Dinner
This one-pan meal brings together juicy, caramelized chicken thighs slathered in a bold, umami-packed gochujang marinade, roasted alongside tender vegetables until everything is gloriously sticky and golden.
Equipment
- Large rimmed sheet pan - 18 x 13 inches / 46 x 33 cm
- Parchment paper - or aluminum foil
- Large mixing bowl
- Small mixing bowl - or measuring cup
- Whisk
- Knife
- Cutting board
- Microplane - or box grater for the ginger
- Garlic press - or mincer
- Basting brush - or spoon
- Meat thermometer - to confirm safe internal temperature
Ingredients
- 4 bone-in, skin-on chicken thighs - about 2 lbs or 900 g total
- 3 tablespoons gochujang paste - adjust to your heat preference
- 2 tablespoons soy sauce - or tamari for gluten-free
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil - divided
- 4 cloves garlic - minced
- 1 teaspoon fresh ginger - grated
- 1 head broccoli - cut into florets, about 3 cups or 270 g
- 1 red bell pepper - sliced into strips
- 1 medium zucchini - sliced into half-moons
- Salt - to taste
- Black pepper - to taste
- 2 scallions - thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds - for garnish
Instructions
- Whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Reserve 2 tablespoons for later.
- Pat chicken dry, season with salt and pepper, and coat with marinade. Refrigerate for at least 30 minutes or up to 4 hours.
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper and drizzle with 1 tablespoon olive oil.
- Toss broccoli, bell pepper, and zucchini with remaining olive oil, salt, and pepper.
- Arrange chicken skin-side up on one side of the pan and spread vegetables in a single layer on the other side.
- Roast for 20 minutes, then brush chicken with reserved marinade and toss vegetables. Return to oven for 15-20 more minutes.
- Cook until chicken reaches 165°F (74°C) and vegetables are tender. Broil for 2-3 minutes for extra caramelization if desired.
- Rest chicken for 5 minutes, then garnish with scallions and sesame seeds. Serve immediately.
Notes
- Dry the chicken: Patting the chicken thighs dry with paper towels before adding the marinade ensures the skin crisps up instead of steaming.
- Don't skip the reserved marinade: Brushing on a second coat of sauce halfway through cooking creates a gorgeous lacquered, caramelized exterior.
- Give vegetables space: Overcrowding the pan causes vegetables to steam instead of roast. Use two sheet pans if needed.
- Adjust the gochujang: Different brands vary in heat intensity. Start with 2 tablespoons if you're heat-sensitive and work up from there.
- Marinate longer: Even an extra 30 minutes of marinating time deepens the flavor significantly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 12-15 minutes for best results.
- Substitutions: Swap chicken thighs for boneless skinless breasts (reduce cooking time to 20-22 minutes) or use drumsticks with similar cooking time.
- Make it milder: Reduce gochujang to 1.5 tablespoons and increase honey to 2 tablespoons for a sweeter, less fiery result.
- Make it ahead: Marinade can be made up to a week in advance. Vegetables can be cut up to a day ahead and stored in the refrigerator.