If you appreciate the simplicity of a great sheet pan chicken dinner, you'll definitely want to add this recipe to your repertoire. Juicy, tender boneless chicken thighs and sweet potatoes are infused with the baked-in flavors of an irresistibly sweet, spicy, and savory Korean-inspired marinade. This recipe delivers an exciting sheet pan chicken dinner that's weeknight easy.
If you've tried my Korean Chicken Stew and my Slow Cooker Chicken Thighs Korean Style, you may be noticing a pattern here: I'm completely hooked on Korean-style chicken thighs. The obsession starts with a jar of Gochujang—Korean chili paste.
Gochujang alone has incredible deep warm spiciness and intense savoriness. My special marinade combines that with garlic, ginger, sesame, oil, soy sauce and a touch honey or sugar. It's just the best marinade for chicken thighs.
Why this Sheet Pan Chicken Recipe Works
- Flavor-Packed Marinade: The combination of Gochujang, ginger, and garlic creates an instantly addictive sauce.
- Boneless Chicken Thighs: no barriers (skin or bones) to prevent the delicious marinade from completely soaking into the chicken.
- Perfect Timing: The sweet potatoes cook perfectly in the exact same amount of time it takes to cook the chicken.
- Scallion Power: Lots of scallions, both baked and sprinkled on at the end, provide great, fresh flavor.
- Weeknight Easy: Like any great sheet pan recipe, you just pop the pans in the oven. When they come out, dinner is ready!
Sheet Pan Chicken Ingredients
- Gochujang: Korean chili paste
- Aromatics: Fresh ginger and garlic
- Soy sauce: For gluten-free substitute Tamari
- Sesame oil: Preferably Asian toasted sesame oil
- Brown sugar: Or honey
- Chicken: Boneless skinless chicken thighs
- Sweet potatoes: Cut into cubes
- Scallions: Some cooked in the sheet pan and some reserved as a topping
- Neutral oil: Such as lite olive oil, canola, avocado or grape seed
- Kosher salt
- Toasted sesame seeds: To garnish
How to make it:
Here's an overview of the sheet pan chicken recipe. For full details scroll down the printable recipe card below.
- Make 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 it in the fridge for at least an hour or up to 6 hours.
- Prep the Veggies: While the chicken marinates, prep the sweet potatoes and scallions
- Set up the sheet pans: After the chicken thighs have marinated, arrange them onto two sheet pans, leaving the remaining marinade in the bowl.
- Add the sweet potatoes and scallion segments to the marinade bowl, along with the neutral oil and salt. Mix well and then arrange them in the sheet pans, around the chicken thighs, in a single layer.
- Bake: Bake for 40 minutes, switching the position of the pans halfway through.
The chicken and sweet potatoes will be fork-tender and ready to enjoy!
How to Serve This Sheet Pan Chicken
This dish is great alone, or you can round out the meal with something green, like steamed broccoli, asparagus, or—my favorite—sautéed spinach.
If you try this sheet pan chicken recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Sheet Pan Chicken Thighs Recipe
- Total Time: 2 hours 5 minutes (including 1 hour marinating time)
- Yield: 4-6 servings 1x
Description
Korean style Sheet Pan Chicken thighs with Sweet Potatoes and Scallions. Easy and delicious!
Ingredients
Marinade:
- 5 tablespoons (¼ cup + 1 tablespoon) Gochujang
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons minced ginger (from a 2-inch piece)
- 2 tablespoons minced garlic (about 5 large cloves)
- 1 ½ tablespoons brown sugar (or honey)
Chicken and Sweet Potatoes:
- 6-8 boneless, skinless chicken thighs (1 ½-2 pounds)
- 14 -18 scallions, 4 of the scallions thinly sliced and set aside to use as a garnish, the rest cut into 1-inch segments (white and light green parts only).
- 3 large sweet 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 teaspoons toasted sesame seeds
- sliced scallions (from above)
Instructions
- Preheat oven to 425ºF and arrange oven racks in the top and bottom positions
Marinate The Chicken:
- In a large bowl combine gochujang, soy sauce, sesame oil, ginger, garlic, brown sugar, and 1 tablespoon of water.
- Add the chicken thighs to the bowl and toss well to coat. Cover bowl with plastic wrap and marinate in the fridge for at least an hour and up to 6 hours.
Set Up the Sheet Pans:
- Remove chicken from marinade and arrange pieces on two rimmed baking sheets. Leave the remaining marinade in the bowl.
- Add the scallion segments (1-inch pieces) to the marinade bowl along with the sweet potatoes, the 2 tablespoons neutral oil and 1 teaspoon salt. Toss well, to coat. Transfer the sweet potatoes and scallions to the sheet pans, arranging them in a single layer around the chicken pieces.
Bake:
- Bake for 20 minutes. Switch the position of the pans and and cook for another 20 minutes, until sweet potatoes are tender and chicken is cooked through.
Serve:
- Remove the sheet pans from the oven. Turn the chicken pieces in the pan drippings to coat them fully with sauce. Serve chicken and sweet potatoes, topped with toasted sesame seeds and reserved sliced scallions.
Notes
- Goghujang is a savory, sweet, and spicy fermented chili paste popular in Korean cooking. Look for it in the Asian section of your grocery store or order it online.
- Suggested accompaniments: to round out this sheet pan dinner, add a simple green vegetable, such as a green salad, steamed broccoli, sautéed asparagus, or spinach.
- Nutrition Information: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roast
- Cuisine: Asian
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