Gochujang Chicken Sheet Pan Dinner
This Gochujang Chicken Sheet Pan Dinner brings bold Korean-inspired flavors to your weeknight table with almost no effort. Juicy, bone-in chicken thighs are coated in a deeply savory marinade of gochujang chili paste, sesame oil, soy sauce, honey, and garlic, then roasted alongside tender broccoli, bell peppers, zucchini, and red onion until everything is caramelized and slightly charred at the edges. Everything cooks on a single pan in under 40 minutes, making it one of the most flavorful and fuss-free dinners you can put together on a busy night.
Equipment
- Large rimmed baking sheet 18x13 inches recommended
- Parchment paper or aluminum foil For lining the pan for easy cleanup
- Large mixing bowl For tossing the vegetables with marinade
- Small mixing bowl or jar For whisking together the marinade
- Whisk or fork
- Chef's knife and cutting board
- Measuring spoons
- Microplane or box grater For grating fresh ginger
- Tongs or spatula
- Instant-read meat thermometer To check chicken reaches 165°F (74°C)
Ingredients
For the Chicken
- 2 lbs bone-in skin-on chicken thighs about 900g, 4 to 5 pieces
For the Gochujang Marinade
- 3 tablespoons gochujang paste Korean fermented chili paste
- 2 tablespoons toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated; or 1/2 teaspoon ground ginger
For the Vegetables
- 1 medium head broccoli cut into florets
- 2 medium bell peppers any color, cut into 1-inch pieces
- 1 medium zucchini sliced into half-moons, about 1/2 inch thick
- 1 medium red onion cut into wedges
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
For Garnish
- 2 green onions (scallions) thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
- In a small bowl, whisk together the gochujang paste, toasted sesame oil, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth and fully combined.
- Pat the chicken thighs completely dry with paper towels, then coat them in two-thirds of the marinade; reserve the remaining one-third for the vegetables. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
- Cut the broccoli into florets, bell peppers into 1-inch chunks, zucchini into half-moon slices, and red onion into wedges. Toss the vegetables in a large bowl with the olive oil, a pinch of salt and pepper, and the reserved gochujang marinade until evenly coated.
- Spread the vegetables in a single even layer on the prepared baking sheet, then place the marinated chicken thighs on top, skin-side up, with a little space between each piece.
- Roast on the center rack for 30 to 35 minutes, tossing the vegetables halfway through at the 18-minute mark, until the chicken skin is deeply caramelized and the vegetables are tender with charred edges.
- Use an instant-read thermometer to confirm the thickest part of the chicken (not touching the bone) reads at least 165°F (74°C). For extra color, broil on high for 2 to 3 minutes, watching closely.
- Let the chicken rest for 5 minutes, then scatter sliced green onions and toasted sesame seeds over the pan and serve immediately.
Notes
- Pat the chicken skin completely dry before marinating -- moisture prevents crispy skin.
- Bone-in, skin-on thighs are strongly recommended for the best flavor and juiciness; boneless thighs can be used but reduce cook time to 20-22 minutes.
- For a milder dish, reduce gochujang to 1.5-2 tablespoons and increase honey to 2 tablespoons.
- For extra heat, add 1 teaspoon of gochugaru (Korean red pepper flakes) to the marinade.
- Cut all vegetables to a uniform size so they cook evenly and none burn before the chicken is done.
- The marinade can be made up to 3 days ahead and stored in the refrigerator.
- Chicken and vegetables can be prepped and stored separately up to 24 hours ahead for a quick weeknight assembly.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat in a 375°F (190°C) oven for 10-12 minutes to restore crispiness.
- Gochujang contains sugar and will caramelize quickly under the broiler -- watch it closely and don't walk away.
- Swap in other vegetables like sweet potatoes, mushrooms, snap peas, cauliflower, or baby corn based on what you have on hand.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 18gProtein: 34gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 680mgPotassium: 820mgFiber: 4gSugar: 10gVitamin A: 45IUVitamin C: 120mgCalcium: 8mgIron: 15mg
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