Directions (Continued)
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4On the prepared baking sheet, arrange the chicken in a single layer. In the same bowl, toss the broccoli florets and red bell pepper pieces with olive oil, salt, and pepper.
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5Add the seasoned broccoli and bell pepper to the baking sheet alongside the chicken, ensuring everything is in a single layer and not overcrowded. Overcrowding can steam the vegetables instead of roasting them.
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6Bake for 15 minutes. Remove the baking sheet from the oven and carefully flip the chicken and vegetables. Brush or drizzle the remaining gochujang glaze over the chicken pieces.
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7Return the baking sheet to the oven and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the broccoli is tender-crisp with slightly charred edges.
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8Remove from the oven. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately with rice or noodles for a complete meal.
💡 Chef’s Tip
For an extra sticky glaze, you can quickly broil the dish for 1-2 minutes at the very end, keeping a close eye to prevent burning. Ensure your chicken thighs are cut into similar-sized pieces for even cooking!
⏰ Make-Ahead Instructions
Store any leftover Sticky Gochujang Sheet Pan Chicken and Crispy Broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a preheated oven until warmed through.
🔄 Ingredient Substitutions
Feel free to substitute chicken thighs with boneless, skinless chicken breast (though cooking time may vary). Other great vegetable additions include cauliflower, snap peas, or green beans. For a milder flavor, reduce the amount of gochujang. Use tamari for a gluten-free option.
