Description
Crispy, smoky-sweet Korean-inspired chicken thighs glazed with gochujang, roasted with charred cauliflower and caramelized shallots on a single sheet pan. A bold, one-pan meal that’s easy and family-friendly.
Ingredients
6 bone-in chicken thighs
3 tablespoons gochujang paste
2 tablespoons soy sauce (low sodium recommended)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 head cauliflower (about 2 pounds), cut into florets
2 shallots, sliced
1 teaspoon sesame seeds (for garnish)
Optional: 2 tablespoons olive oil (if pan needs extra moisture)
Optional: Green onions or red chili flakes for garnish
Instructions
Preheat oven to 425°F (220°C)
In a bowl, mix gochujang, soy sauce, honey, sesame oil, and minced garlic to create the marinade
Place chicken thighs in a large resevoir, pour marinade over them, and toss to coat. Let marinate for 15–30 minutes
Arrange chicken thighs on a large baking sheet. Toss cauliflower and shallots with 1–2 tablespoons marinade and spread around the chicken
Place in oven and roast for 25–30 minutes, until chicken is golden and juices run clear, and veggies are caramelized
Optionally, broil for 2–3 minutes to enhance the glaze’s stickiness. Garnish with sesame seeds and green onions
Notes
For extra crispiness, pat chicken dry before roasting
Variation: Swap shallots with onions or add bok choy for a thicker roast
Marinate longer for deeper flavor (up to overnight in fridge)
Stored in an airtight container for 3–4 days in the refrigerator
Nutrition
- Serving Size: 1 serving (1.5 chicken thighs + 1 cup veggies)
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg