Sheet Pan Gochujang Chicken with Green Beans
Bone-in chicken thighs slicked with a sweet-spicy gochujang glaze roast alongside crisp green beans on a single pan for a bold, effortless weeknight dinner.
Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tsp toasted sesame oil
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 lb fresh green beans, trimmed
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 4 scallions, thinly sliced
- 2 tsp sesame seeds
Instructions
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1
Preheat oven to 425°F (220°C). Line a large sheet pan with foil and set a wire rack on top (optional, for crispier skin).
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2
Whisk together 1/4 cup gochujang (Korean chili paste), 2 tbsp soy sauce, 2 tbsp honey, 2 tsp toasted sesame oil, 4 cloves minced garlic cloves, and 1 tsp grated fresh ginger in a bowl to form the glaze.
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3
Pat 4 thighs bone-in, skin-on chicken thighs dry and season both sides with 1/2 tsp kosher salt. Coat the chicken all over with two-thirds of the glaze, reserving the rest for basting.
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4
Place the chicken skin-side up on the prepared sheet pan. Roast for 15 minutes.
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5
Meanwhile, toss 1 lb trimmed fresh green beans with 2 tbsp olive oil and a pinch of kosher salt.
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6
Push the chicken to one side of the pan and add the green beans in a single layer. Brush the chicken with the reserved glaze. Roast for another 20 to 23 minutes, until the skin is caramelized and an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C).
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7
Transfer to a serving platter. Garnish with 4 thinly sliced scallions and 2 tsp sesame seeds.