Sheet Pan Korean Chicken Dinner - this is one of my favorite easy sheet pan chicken dinners
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


  • 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.
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