Sheet Pan Korean Chicken

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.

Some of my favorites are Balsamic Glazed Chicken Sheet Pan Dinner and my Sheet Pan Chicken Fajitas.  But this Sheet Pan Korean Chicken has quickly become my new favorite!

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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

• Rimmed baking sheet
• Rice Cooker
• Microplane grater

Watch me make this recipe on WNEP’s Home & Backyard!

More Recipes You Might Like

• Balsamic Glazed Chicken Sheet Pan Supper
• Sheet Pan Chicken Fajitas
• 25 Sheet Pan Suppers

Looking for more?  Check out all of the quick easy recipes for dinner on It Is a Keeper.

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4.34 from 3 votes

Korean Sheet Pan Chicken and Vegetables

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Dish

Servings: 4

Author: Christina Hitchcock

Ingredients

• 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

Instructions

• 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.

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Helpful Tips for All Recipes on It Is a Keeper

• 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.