If you value the convenience of size sheet pan chicken dinneryou will definitely want to add this recipe to your repertoire. Juicy, sweet boneless chicken thighs and potatoes are infused with a baked-in flavor of the irresistible sweet, spicy, and savory Korean-inspired marinade. This recipe provides a delicious sheet pan chicken dinner that is an easy weeknight.
If you’ve tried my Korean chicken recipe and my Slow Cooker chicken thighs Korean style, you might be seeing a pattern here: I’m totally obsessed with Korean-style chicken thighs. The influence begins with a jar of Gochujang– Korean chili paste.
Gochujang itself has a wonderful deep warm spiciness and is very flavorful. My special marinade combines it with garlic, ginger, sesame, oil, soy sauce and a pinch of honey or sugar. That’s all the best marinade for chicken thighs.
How this Sheet Pan Chicken Recipe Works
- Flavor-Packed Marinade: The combination of Gochujang, ginger, and garlic creates an instantly addictive sauce.
- Boneless Chicken Thighs: there are no barriers (skin or bones) to prevent the delicious marinade from being completely absorbed into the chicken.
- Perfect Time: The potatoes cook perfectly in the same amount of time it takes to cook the chicken.
- Scallion Power: A lot of scallions, cooked and sprinkled on the end, give a nice, fresh taste.
- Weeknight Easy: Just like any large sheet pan recipe, you just pop the pans into the oven. When they leave, dinner is ready!
Sheet Pan Chicken Ingredients
- Gochujang: Korean chili paste
- Aromatics: Fresh ginger and garlic
- I am willow: For a gluten-free Tamari substitute
- Sesame oil: Mainly Asian toasted sesame oil
- Brown sugar: If honey
- Chicken: Skinless chicken thighs
- Sweet potatoes: Cut into cubes
- Scallions: Some are cooked in a pan and some are kept as a topping
- Neutral oil: Such as lite olive oil, canola, avocado or grape seed
- Kosher salt
- Toasted sesame seeds: Decoration
Method of production:
Here is an overview of the paper pan chicken recipe. For full details scroll down the recipe printable card below.
- Making the Marinade: In a large bowl, combine the marinade ingredients: gochujang, ginger, garlic, soy sauce, sesame oil and brown sugar.
- Marinate: Toss the chicken with the marinade. Cover with saran wrap and marinate in the refrigerator for at least an hour or up to six hours.
- Prepare the Veggies: While the chicken is warming, prepare the potatoes and scallions
- Make a sheet of paper: After the chicken thighs are marinated, arrange them on two sheet pans, leaving the remaining marinade on the plate.
- Add sweet potato and scallion pieces to the marinade dish, along with neutral oil and salt. Mix well and then arrange them in sheets of paper, on the sides of the chicken thighs, in one.
- Bake: Bake for 40 minutes, changing the position of the pans every now and then.
Chicken and potatoes will be fork-tender and ready to enjoy!
How to Make this Sheet Pan Chicken
This is a great dish on its own, or you can finish the meal with something green, like steamed broccoli, asparagus, or—my favorite—sautéed spinach.
If you try this paper pan chicken recipe I hope you will come back to leave a star and comment. I want to know what you think!
Recipe
Sheet Pan Chicken Thighs Recipe
All Time:
2 hours 5 minutes (including 1 hour investment time)
Yield:
4–6 servings 1x
Explanation
Korean style Sheet Pan Chicken Thighs with Sweet Potatoes and Scallions. Easy and delicious!
Ingredients
Scale
Marinade:
- 5 tablespoons (¼ cup + 1 spoon) Gochujang
- 3 tablespoons I am willow
- 2 tablespoons sesame oil
- 2 tablespoons grated ginger (from a 2-inch piece)
- 2 tablespoons minced garlic (approx 5 big teeth)
- 1 ½ tbsp brown sugar (or honey)
Chicken and Sweet Potatoes:
- 6–8 skinless chicken bones (1 ½–2 pound)
- 14 –18 scallions, 4 of the scallions were finely chopped and set aside to use as garnish, the rest cut into 1-inch segments (white and light green segments only).
- 3 large potatoes (2 ½ – 3 pounds), peeled and cut into ¾-inch cubes
- 2 tablespoons neutral oil, such as canola, grape seed or lite olive oil
- 1 teaspoon kosher salt
Toppings:
- 2 spoons boiled sesame
- chopped scallions (from top)
Instructions
- Preheat the oven up to 425F and arrange the oven racks in higher and higher places
Marinated Chicken:
- In a large bowl mix gochujang, soy sauce, sesame oil, ginger, garlic, brown sugar, and 1 tablespoon of water.
- Add it chicken thighs in a bowl and toss well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least an hour and up to six hours.
Create Paper Pane:
- Remove the chicken from the marinade and arrange slices on two rimmed baking sheets. Leave the remaining marinade in the bowl.
- Add it scallion parts (1-inch pieces) to the marinade dish along with potatoes, the 2 tablespoons neutral oil and 1 teaspoon salt. Well suited, dressed. Transfer the potatoes and scallions to a sheet pan, and arrange them in a single line around the chicken pieces.
Bake:
- Bake for 20 minutes. Change the position of the pans and and cook for another 20 minutes, until the potatoes are soft and the chicken is cooked.
Like:
- Remove the parchment paper from the oven. Turn the chicken pieces into the pan drippings so they are fully coated with the sauce. Serve the chicken and potatoes, topped with toasted sesame seeds and reserved chopped scallions.
Notes
- Goghujang a delicious, sweet, and spicy fermented paste that is popular in Korean cooking. Search in the Asian section of your local grocery store or order online.
- Recommended accompaniments: to round out this paper pan dinner, add a green vegetable, such as a green salad, steamed broccoli, sautéed asparagus, or spinach.
- Nutrition Information: We do our best to provide optimal nutrition using an online nutrition calculator but our nutritional information should only be used as an estimate.
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Category: Main Dish
- Method: Roast
- Cuisine: Asian
