One-Pan Gochujang Chicken & Veggies
A vibrant, spicy, and savory one-pan dish featuring tender chicken and crisp roasted vegetables, all coated in a rich gochujang sauce. Inspired by Korean flavors, it's perfect for a satisfying weeknight meal with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce low sodium
- 1 tbsp sesame oil toasted
- 1 tbsp honey or maple syrup
- 1 tsp garlic minced
- 0.5 tsp ginger grated
- 1 head broccoli cut into florets
- 1 cup bell peppers sliced
- 1 cup carrots sliced or baby carrots
- 1 medium onion cut into wedges
- 2 tbsp olive oil
- Garnish green onions sliced optional
- Garnish sesame seeds optional
Instructions
- 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2. In a large bowl, whisk together gochujang, soy sauce, sesame oil, honey, minced garlic, and grated ginger to create the sauce.
- 3. Add chicken pieces to the bowl with the sauce and toss to coat evenly.
- 4. In a separate bowl, combine broccoli florets, bell peppers, carrots, and onion wedges. Drizzle with olive oil, salt, and pepper, then toss to coat.
- 5. Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd.
- 6. Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender-crisp. Flip chicken and veggies halfway through for even cooking.
- 7. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with rice or noodles.
Notes
For easier cleanup, line your baking sheet with parchment paper. Adjust the amount of gochujang to your preferred spice level. Garnish with sesame seeds and sliced green onions for an extra touch of flavor and visual appeal. This dish pairs wonderfully with steamed white rice or brown rice.