Sheet Pan Gochujang Chicken and Broccoli

Sheet Pan Gochujang Chicken and Broccoli

3 1/2 pounds chicken thighs and drumsticks (with skin on and bone-in)

1 pound of broccolini, woody ends and leaves removed

1-2 red bell peppers, seeds removed and thinly slice

1 onion, cut into bite-size chunks

5 tablespoons soy sauce

9 tablespoons gochujang paste

1 teaspoon ground ginger

2 teaspoons sesame oil

2 tablespoons honey

4 teaspoons of rice wine vinegar

cooked jasmine rice, for serving

lime wedges, for topping

chopped fresh cilantro, for topping

  1. Heat the oven to 450 degrees.
  2. Place the vegetables and chicken into a large bowl.
  3. Place the gochujang, soy sauce, ground ginger, sesame oil, honey and rice wine vinegar into a medium-size bowl. Whisk well to incorporate. Set aside.
  4. Pour 3/4 to 1 cup of gochujang sauce on top of the chicken and vegetable mixture. Stir well to thoroughly coat the chicken and vegetables. Set aside the remaining sauce to use later on.
  5. Pour the chicken and vegetable mixture onto a foil lined baking sheet. Be sure that the chicken is on top of the vegetables to evenly cook the chicken.
  6. Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees.
  7. Remove the chicken from the oven and serve on top of cooked jasmine rice. Top each serving with a bit of remaining gochujang sauce, a squeeze of fresh lime juice and chopped fresh cilantro. Season to taste with soy sauce.

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