A Korean-inspired, buttery, one-pan chicken dinner with caramelized veggies and almost no dishes to wash.
What Is This Dish and Why It Works
Some nights you need real comfort food, but the idea of juggling three pots and a sink full of dishes makes you want to order takeout. This one-pan gochujang butter chicken thighs with roasted veggies is the answer. Everything roasts together on a single sheet pan, so you get juicy, golden chicken, tender caramelized vegetables, and a glossy, spicy-sweet butter sauce that tastes like you cooked all day.
Gochujang is a Korean fermented chili paste that brings deep umami, gentle heat, and a hint of sweetness. Stirred into melted butter with garlic, soy sauce, and a bit of honey, it becomes a rich, clingy sauce that coats both the chicken and veggies. The result is crispy edges, sticky bits on the pan, and spoonable juices you will absolutely want over rice.
This recipe is Korean-inspired rather than traditional, but it borrows the big flavors that make Korean cooking so satisfying. It also leans hard into weeknight practicality. You toss, roast, and let the oven do the magic. The leftovers reheat beautifully, so it doubles as meal prep.
Why you’ll love it:
- One pan, minimal dishes: Chicken and veggies roast together for an easy clean up.
- Big flavor, little effort: Gochujang butter adds restaurant-level depth with a quick stir.
- Flexible veggies: Use what you have in the crisper; the sauce makes everything taste great.
- Meal prep friendly: Stays juicy and flavorful for lunches the next day.
- Balanced comfort: A cozy, buttery sauce with enough spice and veg to keep things feeling fresh.
Ingredients
Serves: 4
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: ~50–55 minutes
For the Chicken & Veggies
- 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
- 1 lb / 450 g baby potatoes, halved
- 2 medium carrots, peeled and cut into thick matchsticks
- 3 cups / 270 g broccoli florets
- 1 medium red onion, cut into wedges
- 2 tbsp neutral oil (avocado, canola, or vegetable)
- 1 tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
For the Gochujang Butter Sauce
- 4 tbsp (½ stick) unsalted butter, melted (56 g)
- 3 tbsp gochujang (about 45 g)
- 2 tbsp soy sauce (30 ml; use tamari for gluten-free)
- 1½ tbsp honey or maple syrup (about 22 ml)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp toasted sesame oil (15 ml)
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated (optional but lovely)
For Serving
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Lime or lemon wedges, to taste (optional)
- Steamed rice or quinoa, for serving (optional)
💡 Shopping tip: Look for gochujang in the Asian section of your grocery store, usually in a red tub or squeeze bottle. Start with a smaller container if you are new to it; a little goes a long way.
Step-by-Step Instructions
- Preheat the oven and prep the pan. Preheat your oven to 425°F / 220°C. Line a large rimmed sheet pan with parchment paper or lightly oil it to prevent sticking.
- Mix the gochujang butter sauce. In a medium bowl, whisk together the melted butter, gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth and glossy. 💡 Tip: Taste a tiny bit of the sauce now. If you want it sweeter, add an extra teaspoon of honey; for more heat, whisk in another teaspoon of gochujang.
- Season the veggies and start roasting. On the sheet pan, toss the baby potatoes and carrot pieces with the neutral oil, ½ teaspoon of the salt, and a pinch of pepper. Spread them out in a single layer and roast for 15 minutes, until they just start to soften at the edges.
- Coat the chicken in sauce. While the potatoes and carrots roast, pat the chicken thighs dry with paper towels. Place them in a large bowl and add about half of the gochujang butter sauce. Toss to coat the chicken thoroughly, making sure some sauce gets under the skin if you can.
- Add everything to the pan. After the first 15 minutes, remove the pan from the oven. Add the broccoli florets and red onion wedges to the potatoes and carrots. Drizzle with 1–2 tablespoons of the remaining sauce and toss gently right on the pan. Nestle the sauced chicken thighs on top of the veggies, skin side up. Spoon any extra sauce from the bowl over the thighs.
- Roast until cooked through. Return the pan to the oven and roast for 20–25 minutes, until the chicken skin is browned and crisp in spots, the veggies are tender, and the internal temperature of the chicken reaches at least 175°F / 80°C near the bone.
- Optional broil for extra crisp. If you want extra color, switch the oven to broil and cook for 2–3 minutes, watching closely so the sauce does not burn.
- Rest, garnish, and serve. Let the chicken rest on the pan for 5 minutes. Scatter sliced green onions and sesame seeds over the top. Serve straight from the pan with lime or lemon wedges and steamed rice or quinoa, spooning the pan juices over everything.
Variations & Substitutions
- Lighter option: Swap some of the butter for extra sesame oil or neutral oil to slightly reduce saturated fat.
- Vegetable swap: Use cauliflower, bell peppers, zucchini, or green beans in place of or in addition to the broccoli.
- Less spicy version: Reduce gochujang to 1–2 tbsp and add an extra tablespoon of honey for a milder, sweeter sauce.
- Gluten-free: Use certified gluten-free gochujang and tamari or coconut aminos instead of regular soy sauce.
- Boneless thighs or breasts: Use boneless, skinless chicken thighs or breasts and reduce roasting time in step 6 to about 15–18 minutes, depending on thickness.
Make-Ahead, Storage & Reheating
- Make-ahead: You can marinate the chicken in the gochujang butter sauce for up to 12 hours in the fridge. Keep the veggies prepped and stored separately.
- Storage: Store leftover chicken and veggies in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked chicken and veggies together in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat on a sheet pan at 350°F / 175°C for 10–15 minutes until warmed through, or quickly in an air fryer at the same temperature for about 6–8 minutes to re-crisp the skin.
Nutritional Info (Estimated, per serving)
- Calories: ~550
- Protein: ~38 g
- Carbs: ~30 g
- Fat: ~32 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve over fluffy jasmine rice or nutty brown rice to soak up the gochujang butter sauce.
- Pair with a simple cucumber salad dressed with rice vinegar and sesame oil for a cool, crunchy contrast.
- Add a side of quick kimchi or store-bought kimchi for extra tang and probiotics.
- Top with extra fresh herbs like cilantro or more green onions for brightness.
- Drizzle with a bit of plain yogurt or kewpie mayo if you want a creamy, cooling element.
- For a lower carb option, serve with cauliflower rice or a bed of mixed greens.
Recipe FAQs
Can I make this with chicken breasts instead of thighs?
Yes. Use bone-in or boneless chicken breasts, but start checking for doneness earlier since they dry out more easily. For boneless breasts, begin checking around 15–18 minutes in step 6 and pull them when they reach 165°F / 74°C.
How spicy is this dish, and how can I adjust the heat?
With 3 tablespoons of gochujang, this is moderately spicy for most people. To make it milder, use 1–2 tablespoons and add extra honey. For more kick, stir in a pinch of Korean red pepper flakes (gochugaru) or a little chili oil.
Do I have to use a sheet pan, or can I use a baking dish?
A large sheet pan gives better airflow and browning, but a wide baking dish will work in a pinch. Just avoid overcrowding; if everything is piled up, the ingredients will steam instead of roast.
Can I skip the butter to make it dairy-free?
You can. Replace the butter with an equal amount of neutral oil plus a teaspoon or two more sesame oil for flavor. The sauce will be a little less rich, but still delicious and glossy.
Can I cook this in a smaller oven or air fryer?
Yes, just work in batches so you do not overcrowd the basket or tray. The temperature can stay around 400–425°F / 200–220°C; reduce the cook time slightly and check the chicken often.
Final Notes
This one-pan gochujang butter chicken is the kind of recipe you keep in your back pocket for busy evenings. It asks very little of you beyond some chopping and a quick stir of the sauce, then rewards you with a tray full of crispy-edged chicken and vegetables that taste like they came from a cozy neighborhood restaurant. If you tend to get bored with plain roasted chicken, the deep, savory heat of the gochujang and the richness of the butter will feel like a whole new world.
Feel free to treat this recipe as a template. Swap in the vegetables you already have, adjust the heat to your comfort level, and make it your own. If you try it, I would love to hear how it goes, what you changed, and what you served it with. Share a photo, rate the recipe, and leave a comment so others can see your twists too. Happy cooking, and enjoy every saucy bite.
