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Gochujang Chicken Thighs with Sweet Potatoes

You may not be familiar with gochujang, but if you appreciate spicy, sweet and umami flavors, add it to your shopping list immediately! You can find it in the international aisle of most large supermarkets or in any Asian grocery. This fermented chili paste is the key ingredient in Korean fried chicken. It’s also the basis of the marinade for this sheet-pan style meal. Spice levels of gochujang can vary between brands, so if your jar is packing the heat, leave out the optional red pepper flakes for the chicken. The sweet potato chunks that roast along with the chicken have perfectly soft, edible skin so there’s no need to peel them unless you really feel like it.

Prep Time — 1 hour 15 min
Cook Time — 33 min
Servings — 4
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Ingredients

¼ cup soy sauce

2 tablespoons gochujang

2 teaspoons toasted sesame oil

1 teaspoon crushed garlic

1 teaspoon grated ginger

½ teaspoon salt

¼ teaspoon red pepper flakes

4 bone-in, skin-on chicken thighs

1 pound sweet potatoes

1 tablespoon toasted sesame oil

½ teaspoon salt

3 tablespoons sliced green onions

2 tablespoons toasted sesame seeds

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Start the marinade

In a large bowl, mix the soy sauce, gochujang, sesame oil, garlic, ginger, salt and red pepper flakes, if using, to combine.

¼ cup soy sauce

2 tablespoons gochujang

2 teaspoons toasted sesame oil

1 teaspoon crushed garlic

1 teaspoon grated ginger

½ teaspoon salt

¼ teaspoon red pepper flakes

liquid measuring cup

measuring spoons

large bowl

whisk

Add the chicken and marinate

Add the chicken to the bowl and toss to coat. Cover the bowl and allow the chicken to marinate in the refrigerator while you continue, at least 1 hour and up and to 8 hours for a deeper flavor.

4 bone-in, skin-on chicken thighs

tongs

plastic wrap

Cut the sweet potatoes

Cut the sweet potatoes into ½” pieces.

1 pound sweet potatoes

chopping board

knife

Add to the June Pan

Transfer the sweet potato pieces to a June Pan. Add the sesame oil and salt. Toss to combine and spread in an even layer, making 4 wells for the chicken.

June Pan

1 tablespoon toasted sesame oil

½ teaspoon salt

spatula

Add the chicken

Place the chicken thighs in the 4 wells on the June Pan. Pour the excess marinade over the chicken.

Insert the June Food Thermometer

Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.

June Food Thermometer

Roast the chicken and sweet potatoes

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the chicken is cooked through and the sweet potatoes are tender, about 33 minutes. June will notify you when the food is ready.

June Oven

Serve the chicken and sweet potatoes

Remove the June Pan from the June Oven and transfer the chicken and sweet potatoes to a platter or plates. Drizzle pan juices over the chicken and allow to rest 3 minutes before serving, garnishing with the green onion and toasted sesame seeds.

3 tablespoons sliced green onions

2 tablespoons toasted sesame seeds

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