Sheet-Pan Gochujang Chicken Thighs with Sweet Potatoes and Broccoli

Gochujang, Korea’s deep red fermented chili paste, brings sweet heat to easy weeknight cooking. This sheet-pan supper glazes chicken thighs in a honey-soy gochujang mix, roasting them with caramelized sweet potatoes and broccoli.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 580 cal
• 38g protein
• 42g carbs
• 28g fat
• 7g fiber

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Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 3 tbsp gochujang paste
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 cloves, grated garlic
• 1 tbsp, grated fresh ginger
• 2 large, cut into 1-inch cubes sweet potatoes
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp sesame seeds
• 3 tbsp sliced green onions

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat the chicken thighs very dry with paper towels so the skin can crisp.
2. 2In a medium bowl whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, grated garlic, and ginger until smooth. Reserve glaze in a small bowl for finishing.
3. 3Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on one half of the sheet pan.
4. 4Rub the remaining glaze all over the chicken thighs, including under the skin where possible. Nestle the thighs skin-side up among the sweet potatoes, leaving a little space between pieces.
5. 5Roast 20 minutes. Meanwhile toss broccoli florets with the remaining olive oil, salt, and pepper.
6. 6Pull the pan out, scatter the broccoli the chicken and potatoes, and return to the oven for another 15–18 minutes until the chicken skin is deep mahogany, an instant-read thermometer in the thickest part reads 175°F, and the vegetables are tender with charred edges.
7. 7Brush the reserved glaze over the hot chicken. Switch the oven to broil and broil 1–2 minutes, watching closely, until the glaze bubbles and the skin is extra crispy.
8. 8Rest the chicken 5 minutes on the pan. Sprinkle everything with sesame seeds and sliced green onions.
9. 9Serve family-style straight from the pan so the sweet-spicy juices mingle with the roasted vegetables.
10. 10Offer extra gochujang or sriracha at the table for heat lovers.