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Sheet Pan Gochujang Chicken Thighs with Roasted Cauliflower and Shallots Recipe

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4 from 60 reviews

This Sheet Pan Gochujang Chicken Thighs recipe delivers a perfect balance of spicy, sweet, and savory flavors with tender chicken thighs marinated in a flavorful gochujang-based sauce, roasted alongside cauliflower and shallots for a complete one-pan meal. Quick to prepare and easy to bake, it’s ideal for a weeknight dinner that feels special without the fuss.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

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

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the chicken and vegetables.
  2. Prepare the marinade: In a large mixing bowl, combine gochujang paste, hot honey, soy sauce, olive oil, and toasted sesame oil. Stir well to create a smooth, flavorful marinade.
  3. Marinate the chicken: Add the boneless chicken thighs to the bowl with the marinade, tossing each piece to coat completely. Cover and refrigerate for at least one hour, or up to six hours, to allow flavors to penetrate the meat.
  4. Prepare vegetables and arrange on sheet pan: Lightly grease a large baking sheet. Arrange the marinated chicken thighs, cauliflower florets, and halved shallots evenly on the pan. Drizzle any remaining marinade over the vegetables and mix using your hands to coat them well.
  5. Season all with salt: Sprinkle 1 teaspoon kosher salt over the chicken, cauliflower, and shallots evenly to enhance flavors before roasting.
  6. Bake the dish: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  7. Broil for extra crispiness: To achieve crispier chicken skin, switch the oven to broil on high and move the sheet pan to the top rack. Broil for 2 to 3 minutes, watching carefully to prevent burning.
  8. Serve and garnish: Distribute the chicken thighs, cauliflower, and shallots onto four plates. Sprinkle thinly sliced scallions on top and serve warm alongside rice, ramen noodles, or additional vegetables for a complete meal.

Notes

  • Marinate the chicken for longer periods (up to 6 hours) for deeper flavor.
  • Use a meat thermometer to ensure chicken is safely cooked to 165°F.
  • Broiling at the end crisps the chicken skin nicely but watch closely to avoid burning.
  • The recipe pairs well with steamed rice or noodles to soak up the flavorful juices.
  • You can substitute cauliflower with broccoli or other roasting vegetables if desired.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Korean-American fusion

Find it online: https://ellarecipe.com/sheet-pan-gochujang-chicken-thighs-with-roasted-cauliflower-and-shallots-recipe/