Name: Sheet Pan Gochujang Thighs with Cauliflower and Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Ingredients: 2 tbsp gochujang; 1 tsp gochugaru; 1 tsp garlic (grated); 2 tbsp brown sugar; 1/3 cup water; 11-12 chicken thighs (boneless, skinless); 2 tbsp olive oil; 1 tsp salt or garlic salt; 1 cauliflower cut into florets; 15-20 mini potatoes (quartered)

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Inspired by the popular Korean street food, tteokbokki, this Sheet Pan Gochujang Thighs with Cauliflower and Potatoes is spicy, slightly sweet, and perfectly moist!

Why You’ll Love This Spicy Korean Chicken Sheet Pan Meal

Super easy to make, I’m obsessed with this sheet pan meal as you’ve pretty much got everything you need in one pan! You’ve got your protein from the chicken, vegetable from the cauliflower, as well as sweet sweet carbs from the potatoes.

Inspired by the sauce I used to make my tteokbokki meatballs, these chicken thighs are marinated in it as well as coated in it twice while baking, giving the chicken thighs a delicious spicy but sweet saucy glaze to it.

It is also a super easy meal to clean up after if you’ve got some tin foil on hand.

Your Shopping List

For the marinade:

gochujang (고추장), aka hot pepper paste
gochugaru (고추가루) aka Korean chili/hot pepper powder
garlic: grated but you can also use garlic powder or garlic paste
brown sugar
water

For everything else:

chicken thighs: boneless, skinless
olive oil
salt or garlic salt
cauliflower florets
mini potatoes

How To Make This Spicy Korean Chicken Meal

In a large bowl or a ziploc bag, combine the marinade ingredients with 1/3 cup water and marinate your chicken thighs for a minimum as 30-40 minutes or overnight if time allows it.
Heat oven to 425F.
Lightly toss the cauliflower and baby potatoes with olive oil and salt and place onto half of the sheet pan.
Place the chicken thighs on the other half of the sheet pan. Hold onto the leftover marinade.

Bake for 10 minutes, flip the chicken thighs, spoon on 1/3 of the leftover marinade onto the thighs. Stir the cauliflower and potatoes. Bake for another 10 minutes, flip the chicken thighs, spoon on 1/3 of the marinade onto the thighs. And finally flip one last time and bake for 5 minutes with whatever marinade is left.
Serve when ready or portion out into meal prep containers.

Recipe Variations

swap vegetables: carrots, broccoli, sweet potatoes, etc
chicken breasts can be swapped for thighs but you may have to adjust the cooking time to avoid overcooking breasts.

Tips and Notes

How to prep this for the freezer: if you don’t mind your cauliflower being marinated with the same tteokbokki saucy mix, place the marinade, chicken thighs, cauliflower in a large freezer friendly ziploc bag, to prep this meal ahead of time. Freeze for up to 3 months. When ready, thaw overnight in the fridge before baking. Alternatively, only prep the thighs with the marinade. I haven’t had much luck freezing potatoes so I’d just skip that.
Meal prep: store the cooked meal in an airtight container for up to 4 days in the fridge.
To double or triple the recipe: double the ingredients and use a larger sheet pan or cook on two sheet pans.
I like serving this dish with kimchi for an extra dose of healthy vegs.
To make clean up easier, I lined my sheet pan with tinfoil.

plate with spicy korean chicken thighs, roasted cauliflower, mini potatoes, and kimchi

Sheet Pan Gochujang Thighs with Cauliflower and Potatoes

Inspired by the popular Korean street food, tteokbokki, this Sheet Pan Gochujang Thighs with Cauliflower and Potatoes is spicy, slightly sweet, and perfectly moist!

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Print Rate

Prep Time: 10 mins

Cook Time: 25 mins

Marinating Time: 30 mins

Total Time: 1 hr 5 mins

Servings: servings

Ingredients

For the marinade

2 tbsp gochujang
1 tsp gochugaru
1 tsp garlic, grated
2 tbsp brown sugar
1/3 cup water

For everything else

11-12 chicken thighs, boneless, skinless
2 tbsp olive oil
1 tsp salt or garlic salt
1 cauliflower cut into florets
15-20 mini potatoes, quartered

Equipment

sheet pan

Instructions

In a large bowl or a ziploc bag, combine the marinade ingredients and marinate your chicken thighs for a minimum as 30-40 minutes or overnight if time allows it.
Heat oven to 425F.
Lightly toss the cauliflower and baby potatoes with olive oil and salt and place onto half of the sheet pan.
Place the chicken thighs on the other half of the sheet pan. Hold onto the leftover marinade.
Bake for 10 minutes, flip the chicken thighs, spoon on 1/3 of the leftover marinade onto the thighs. Stir the cauliflower and potatoes. Bake for another 10 minutes, flip the chicken thighs, spoon on 1/3 of the marinade onto the thighs. And finally flip one last time and bake for 5 minutes with whatever marinade is left.
Serve when ready or portion out into meal prep containers.

Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

Nutrition

Authour: Carmy

Course: Main Course

Cuisine: Korean

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