Ingredients
Marinade and Chicken
- 3/4 cup gochujang paste
- 4 tbsp hot honey
- 3 tbsp soy sauce
- 4 tbsp olive oil
- 1 tbsp toasted sesame oil
- 4 boneless chicken thighs
Vegetables
- 1 head cauliflower, cut into medium-large florets
- 4 large shallots, halved
- 1 tsp kosher salt
- Scallions, thinly sliced (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 425°F to ensure it’s hot enough for roasting the chicken and vegetables evenly.
- Prepare the Marinade: In a large mixing bowl, combine the gochujang paste, hot honey, soy sauce, olive oil, and toasted sesame oil, mixing well to create a flavorful marinade.
- Marinate the Chicken: Add the boneless chicken thighs to the marinade and toss until they are fully coated. Cover and let them marinate for at least one hour or up to six hours to develop deep flavors.
- Prepare Vegetables: While the chicken marinates, cut the cauliflower into medium-large florets and halve the shallots.
- Combine Chicken and Vegetables on Sheet Pan: Lightly grease a baking sheet. Arrange the marinated chicken thighs, cauliflower florets, and shallot halves evenly on the sheet pan. Drizzle any remaining marinade over the vegetables, then use your hands or a spoon to mix the marinade into them, ensuring they are coated.
- Season and Bake: Sprinkle 1 teaspoon kosher salt evenly over everything. Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F and the cauliflower is tender.
- Broil for Crispiness: For crispier chicken thighs, switch the oven to broil on high. Move the sheet pan to the top oven rack and broil for 2-3 minutes, keeping a close watch to prevent burning.
- Serve: Remove from the oven and let rest briefly. Divide the chicken, cauliflower, and shallots among four plates. Garnish with thinly sliced scallions and serve with rice, ramen noodles, or additional vegetables as desired.
Notes
- Marinating for longer than one hour enhances flavor but do not exceed six hours to maintain chicken texture.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- If you prefer less spicy heat, reduce the gochujang or hot honey slightly.
- Baking sheet size can affect cooking time; use a large enough pan to avoid overcrowding for even roasting.
- Broiling time may vary depending on your oven, so watch closely to prevent burning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
