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!
Servings 4 servings
Calories 663kcal
Equipment
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
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.
Nutrition
Serving: 4servings | Calories: 663kcal | Carbohydrates: 53g | Protein: 67g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 295mg | Sodium: 345mg | Potassium: 2116mg | Fiber: 8g | Sugar: 11g | Vitamin A: 240IU | Vitamin C: 112mg | Calcium: 90mg | Iron: 5mg