Sheet Pan Gochujang Chicken and Cabbage
This one-pan meal brings the bold, balanced flavors of Korean cooking into an easy weeknight recipe. A gochujang glaze gives the chicken heat while the cabbage roasts into soft, caramelized layers underneath.
Servings: 4
Equipment
- Baking Sheet 13 x 18-Inch
- Microplane or Grater
- Pastry Brush Optional
- Meat Thermometer Optional
Ingredients
- 4 Tablespoons cooking oil
- 4 Tablespoons gochujang
- 4 Tablespoons soy sauce
- 2 Teaspoons sesame oil toasted
- 6 chicken thighs bone-in and skin-on
- 1 Head green cabbage small
- 1 Teaspoon sea salt
- 2 Cloves garlic grated
- 2 Tablespoons honey
- 1 Tablespoon rice vinegar
Optional Garnishes
- scallions thinly sliced
- sesame seeds toasted
Instructions
- Preheat the oven to 425°F and grease a large sheet pan with 1 tablespoon neutral oil.
- In a small bowl, whisk together the gochujang, soy sauce, 1 tablespoon neutral oil, and sesame oil.
- Place the chicken thighs in a large bowl and add half of the gochujang mixture.
- Toss to coat and set aside to marinate for 10 minutes or so while you prep the cabbage.
- Cut the cabbage into quarters through the core, then slice each piece into 1-inch thick wedges.
- Arrange the cabbage on the prepared sheet pan and brush with the remaining 2 tablespoons neutral oil.
- Season with salt.
- Place the marinated chicken thighs on top of the cabbage.
- Roast for 10 minutes, then rotate the pan, reduce the oven temperature to 375°F, and continue roasting for 25 to 30 minutes, until the chicken reaches 175°F, the skin is crisp and the cabbage is tender.
- Meanwhile, stir the grated garlic, honey and rice vinegar into the remaining sauce and transfer to a small serving bowl.
- Let the chicken and cabbage rest for 5 minutes before serving.
- Garnish however you like and serve with the tangy gochujang sauce.
Notes
Use thighs, not breasts: They stay moist and self-baste the vegetables.
Keep the cabbage wedges thick: Slice through the core so they hold together and roast evenly. This structure allows the outer leaves to char while the inner leaves steam and soften.
Don’t overcrowd the pan: Space lets everything brown instead of steam.
Finish the sauce after roasting: Keeps the garlic and honey from burning.
Check doneness: Checking for 175°F with a meat thermometer ensures juicy, perfectly cooked thighs every time.
Keep the cabbage wedges thick: Slice through the core so they hold together and roast evenly. This structure allows the outer leaves to char while the inner leaves steam and soften.
Don’t overcrowd the pan: Space lets everything brown instead of steam.
Finish the sauce after roasting: Keeps the garlic and honey from burning.
Check doneness: Checking for 175°F with a meat thermometer ensures juicy, perfectly cooked thighs every time.
Nutrition
Calories: 632kcal | Carbohydrates: 28g | Protein: 33g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 1762mg | Potassium: 842mg | Fiber: 6g | Sugar: 18g | Vitamin A: 387IU | Vitamin C: 86mg | Calcium: 115mg | Iron: 3mg
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