Directions (Continued)
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4Roast the chicken in the preheated oven for 15 minutes.
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5While the chicken roasts, in a separate bowl, toss the trimmed green beans with 1 tablespoon olive oil, the remaining 1 tablespoon sesame oil, and a pinch of salt and pepper.
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6After 15 minutes, carefully remove the baking sheet from the oven. Arrange the seasoned green beans around the chicken thighs.
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7Brush the reserved 1-2 tablespoons of Gochujang glaze over the chicken (and some over the green beans if desired, for extra flavor).
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8Return the baking sheet to the oven and continue to roast for another 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and slightly caramelized. Green beans should be tender-crisp.
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9Garnish generously with sesame seeds before serving.
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10Serve hot, perhaps with a side of steamed rice to soak up the delicious glaze.
For extra crispy skin, ensure chicken thighs are patted extremely dry before glazing. For a deeper caramelization and slight char on the glaze, you can broil for the last 2-3 minutes, keeping a very close watch to prevent burning.
The Gochujang glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Leftovers can be stored in the fridge for up to 3 days and are delicious reheated in the oven or microwave.
**Chicken**: Boneless, skinless chicken breasts or plant-based protein like firm tofu (pressed and cubed) can be used; adjust cooking time accordingly.,**Vegetables**: Broccoli florets, bell pepper strips, or sliced carrots make great additions or substitutions for green beans.,**Sweetener**: Agave syrup or brown sugar can replace honey.,**Heat**: Reduce or omit sriracha for a milder flavor, or add a pinch of red pepper flakes for an extra kick.
