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Zoomed-out view of plated gochujang chicken and potatoes with lime wedges on a round white plate.

Sheet-Pan Gochujang Chicken

Beautifully roasted chicken and potatoes, covered in a savory Gochujang sauce. Baked in one pan, this dish is a perfect weeknight meal!
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Yield:8 servings

Equipment

  • large sheet pan
  • neutral-flavored spray oil or butter, to grease pan
  • Paper towels
  • medium mixing bowl
  • whisk or mixing spoon
  • large mixing bowl
  • Basting Brush or re-use mixing spoon
  • internal meat thermometer

Ingredients

For the Chicken

  • 8 medium bone-in, skin-on chicken thighs approximately 2-2 ½ pounds, see Notes for chicken breasts
  • salt to taste
  • black pepper to taste

For the Gochujang Sauce

  • cup gochujang see Notes
  • ¼ cup olive oil
  • 2 cloves garlic grated
  • 1 1-inch piece fresh ginger peeled, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 ½ pounds baby potatoes rinsed, scrubbed, dried

Serving Suggestions

  • sliced scallions
  • lime wedges optional
  • sesame seeds optional

Instructions

  • Preheat oven to 425° Fahrenheit. Reposition oven racks if needed so that sheet pan sits in middle of oven. Lightly grease large sheet pan with spray oil or butter.
  • Pat chicken thighs completely dry with paper towels, then place chicken on prepared baking sheet. Generously season tops of chicken thighs with salt and black pepper, then flip chicken thighs over and season other side. Rearrange chicken thighs as needed to prevent overlapping or overcrowding, then set baking sheet aside.
    Seasoned, uncooked chicken thighs on a round white plate.
  • Add gochujang, olive oil, garlic, ginger, soy sauce, and sesame oil to medium mixing bowl. Stir well until ingredients are fully combined.
    Deep red gochujang sauce in a mixing bowl with a metal whisk.
  • Place rinsed and dried potatoes in large mixing bowl. Add ¼ cup of prepared gochujang sauce to bowl with potatoes, then toss potatoes until fully coated in sauce.
  • Transfer potatoes to baking sheet with seasoned chicken thighs. Arrange potatoes around chicken thighs so chicken isn't covered, to ensure even cooking. Brush tops of chicken thighs with remaining prepared gochujang sauce.
    Chicken thighs coated in gochujang sauce on a sheet pan with potatoes coated in gochujang sauce.
  • Place baking sheet in preheated oven. Oven-roast chicken and potatoes 35 minutes, then begin checking doneness by inserting internal meat thermometer into thickest areas of chicken thighs. Continue roasting chicken as needed until internal temperature reaches 160° Fahrenheit.
  • When chicken reaches desired internal temperature, carefully remove baking sheet from oven and set aside. Allow chicken to rest 5 minutes, then divide chicken and potatoes into preferred servings, top with sliced scallions, and serve immediately.
    Oven-roasted gochujang chicken thighs and gochujang-coated potatoes on a sheet pan.

Notes

  • Gochujang: This fermented paste is made with red chile peppers, and the heat levels will vary from brand to brand. If you're heat-averse, be sure the gochujang you use is on the mild side! The packaging should indicate how intense it will be.
  • Chicken Breasts: If you want to use chicken breasts, use 4 large chicken breasts sliced in half horizontally to create 8 cutlets. Be sure take the chicken breasts out of the oven as soon as they reach 160° Fahrenheit.
  • Leftovers: Allow leftovers to cool completely, the refrigerate them in an airtight container up to 3 days. Reheat on the stovetop or in the oven until just warmed through.
  • Make it Meatless: Instead of chicken thighs, use the gochujang sauce on baked tofu and potatoes.
  • Make it Gluten Free: Use a gluten-free gochujang and a gluten-free soy sauce. You can also replace the soy sauce with coconut aminos or lite tamari.

Nutrition

Serving Size: 1serving | Calories: 421kcal | Protein: 22g | Fat: 29g | Saturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 352mg | Potassium: 663mg | Total Carbs: 19g | Fiber: 2g | Sugar: 2g | Net Carbs: 17g | Vitamin A: 118IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 2mg
Recipe By:Sam Guarnieri