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Korean Sheet Pan Chicken and Vegetables
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Main Dish
Cuisine:
Korean
Servings:
4
Ingredients
▢
½
cup
soy sauce
▢
¼
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.