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!
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
Looking for more? Check out all of the quick easy recipes for dinner on It Is a Keeper.
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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.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
