Description
Experience a delightful fusion of flavors with this Sheet Pan Korean Chicken Bowl. Tender marinated chicken thighs roast alongside caramelized sweet potatoes, creating a dish that’s as easy to prepare as it is satisfying. Topped with a drizzle of creamy Yum Yum sauce, this meal is perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 3 tbsp Korean gochujang sauce (adjust for heat)
- 3 tbsp olive oil, divided
- 4 green onions, chopped
- 1/4 cup Yum Yum sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, mix gochujang, garlic, ginger, and 2 tablespoons of olive oil. Coat the chicken thighs thoroughly in the marinade and let sit for at least 30 minutes.
- Toss cubed sweet potatoes with the remaining tablespoon of olive oil, salt, and pepper.
- Arrange marinated chicken on one side of a large sheet pan and spread sweet potatoes on the other side.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are fork-tender.
- In the last five minutes, sprinkle green onions over the dish.
- Serve warm topped with Yum Yum sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 490
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg