Sheet Pan Gochujang Chicken and Broccoli
8 chicken thighs, with skin on and bone-in
1 tsp kosher salt
24-ounces broccoli florets
1-2 red bell peppers, seeds removed and sliced
1/2 onion, cut into bite-size chunks
1/2 cup gochujang paste
2 tbsp soy sauce
1 tsp ground ginger
2 tsp sesame oil
1 1/2 tbsp rice wine vinegar
2 tbsp honey
chopped fresh cilantro, for topping
cooked jasmine rice, for serving
Heat the oven to 450 degrees. Peel the skin back on the chicken thighs and salt the meat. Place the skin back over the meat and set aside.
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.
Place the vegetables onto a large, rimmed sheet pan. Drizzle a third of the gochujang mixture onto the vegetables. Toss to coat. Place the chicken on top of the vegetables. Drizzle a third of the mixture onto the chicken and thoroughly coat. Set aside the remaining sauce to use later.
Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees.
Remove the chicken from the oven and top the chicken with the remaining gochujang sauce and chopped fresh cilantro.