This Korean Sheet Pan Chicken recipe is full of flavor and super easy to make. Plus, you only use one pan to cook all of the meat and veggies.
I am such a fan of sheet pan chicken dinners. Dinner really doesn’t get any easier than filling a rimmed sheet pan with your favorite protein, veggies and a flavorful sauce, then roasting it to perfection.
Lately, I’ve become obsessed with Korean flavors. So I thought I would combine the ingredients for a sheet pan dinner with a rich, flavorful Korean sauce.
I love that I can use whatever veggies I have on hand. You’re not limited to what’s in the recipe. You can also swap the chicken thighs for boneless, skinless breast if you’d prefer as well. I like to serve it over sticky rice that I prepare in my rice cooker.
This Korean Sheet Pan Chicken and Vegetables turned about absolutely amazing! It’s my new go-to quick dinner recipe. If you’re looking for more easy Sheet Pan Chicken Recipes, check out these 25 Easy Sheet Pan Dinners.
Supplies You Need to Make This Recipe
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Korean Sheet Pan Chicken and Vegetables
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic - minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon onion powder
- 2 tablespoons sweet chili sauce
- 2 pounds boneless - skinless chicken thighs
- 1 red onion - sliced
- 4 carrots - cut into sticks
- 1 bell pepper - sliced
- 2 cups snap peas
- Preheat oven to 400 degrees.
- In a large bowl, combine soy sauce, honey, sesame oil, vegetable oil, garlic, ginger, onion powder and sweet chili sauce; Whisk to combine.
- Add chicken to bowl and allow to marinate while you prepare the vegetables.
- Place chicken and vegetables on a rimmed baking sheet in an even layer.
- Pour marinade over the chicken.
- Bake for 25 minutes, or until chicken reaches an internal temperature of 165 degrees.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.