Go Back
–+ servings

Sheet-Pan Gochujang Chicken with Roasted Vegetables (Easy & Flavor-Packed!)

Looking for a bold, flavor-packed weeknight dinner that comes together on a single pan? This Sheet-Pan Gochujang Chicken with Roasted Vegetables is your new go-to. Marinated in spicy-sweet gochujang, soy sauce, garlic, and ginger, the chicken bakes until juicy and golden alongside caramelized squash, turnips, and scallions. Finished with a crisp pickled radish and scallion topping, it’s the perfect balance of heat, sweetness, and tang. Bonus: It’s easy to prep, minimal on cleanup, and bursting with Korean-inspired flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: dinner, Main Course
Ingredients Method

Ingredients
  

Marinade
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tsp ginger grated
  • 1 tbsp avocado oil
Chicken and Veggies
  • 2 lbs pounds bone-in skin-on chicken thighs
  • 1 cup butternut squash chopped
  • 1 cup brussels sprouts halved
  • 1/2 tsp flaky sea salt
Pickled Veggies
  • 1/2 cup turnips sliced thin
  • 7 scallions chopped
  • 1 tbsp rice wine vinegar
  • 1/4 tsp sesame oil

Method
 

  1. In a large bowl, whisk together the gochujang, soy sauce, ginger, and oil.
  2. Add chicken thighs and vegetables and toss to coat evenly. Let sit for 30 minutes at room temperature, or cover and refrigerate for up to overnight.
  3. Preheat your oven to 425°F (220°C).
  4. Nestle the marinated chicken thighs, skin-side up, among the vegetables on a parchment paper lined sheet pan.
  5. Roast everything for 35–45 minutes, or until:
  6. Chicken skin is browned and crisp or internal temperature of chicken reaches 165°F and vegetables are tender and slightly caramelized. Optional: Broil for 1–2 minutes to crisp the skin further.
  7. While the chicken roasts, toss the radishes and scallion greens with the rice vinegar and sesame oil. Let sit at room temperature to lightly pickle.
  8. Top the roasted chicken and vegetables with the pickled radish/scallion mixture. Serve with steamed rice and lime wedges, if desired.

Tried this recipe?

Let us know how it was!