The Sheet Pan Chicken Dinner I Make When February Seems Endless
This sheet pan recipe roasts gochujang-glazed chicken, sweet potatoes, and brussels sprouts together for a bold, sweet, slightly spicy winter weeknight meal.
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- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/4 cup gochujang
- 1/4 cup vegetable oil
- 3 tbsp soy sauce
- 2 tsp grated ginger or ginger paste
- 1 tsp finely grated garlic (about 2 cloves)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb brussels sprouts, root ends trimmed and cut in half
- 4 green onions, whites sliced into 1-inch lengths and greens thinly sliced, divided
- Cooked white or brown rice , for serving, optional
Instructions
- 1
Line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, use a fork or whisk to combine the gochujang, vegetable oil, soy sauce, ginger, garlic, salt, and pepper.
- 3
Add the chicken, sweet potatoes, brussels sprouts, and green onion whites to the bowl with the sauce. Use clean hands or tongs to toss the ingredients until well coated. Transfer to the parchment-lined baking sheet and spread everything out into an even layer.
- 4
Bake until the chicken is cooked through and the sweet potatoes are fork-tender, about 25 minutes.
- 5
Remove the baking sheet from the oven and let cool slightly before sprinkling with the remaining green onions. Serve with steamed white or brown rice to make it a full meal. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!