Sheet Pan Gochujang Chicken and Carrots

Ingredients

• 455 g chicken thighs
• 430 g carrot sticks
• 170 g snap peas
• 30 ml gochujang mixed with 15 ml soy sauce
• 9 g sesame seeds
• 30 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Preheat the oven to 425°F and line a sheet pan with parchment paper.

2. Step 2

   Spread 430 g carrot sticks and 95 g snap peas on the pan and toss them with olive oil, salt, and black pepper.

3. Step 3

   Place 455 g chicken thighs on the pan and brush it with 30 ml gochujang mixed with 15 ml soy sauce.

4. Step 4

   Roast the pan for 18 to 22 minutes until the vegetables are tender and the protein is cooked through.

5. Step 5

   Switch the oven to broil for 1 to 2 minutes to add a little color to the top.

6. Step 6

   Pull the pan out and finish it with 9 g sesame seeds.

7. Step 7

   Divide everything between plates and serve it hot.