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
Watch me make this recipe on WNEP’s Home & Backyard!
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Looking for more? Check out all of the quick easy recipes for dinner on It Is a Keeper.
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- 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.