Kitchen notes · a little help before you start
Sheet Pan Korean Chicken and Vegetables
A sweet soy and sesame coating gives this chicken and vegetable tray a rich, savory flavor. Broccoli catches the sauce in its florets, while carrots add a tender sweetness. Sriracha brings a little warmth beneath the browned chicken and crisp vegetable edges.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Korean · Asian
- Cooking method
- Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Toss before arranging
Mix all ingredients together in a bowl before placing the chicken and vegetables on the baking sheet.
2. Keep chicken centered
Place the chicken in the center of the tray, leaving the surrounding area for the vegetables.
3. Spread vegetables evenly
Arrange the vegetables around the chicken in an even single layer before the tray goes into the oven.
Get to know the ingredients
Chicken
Use boneless skinless breasts and place them in the middle of the sheet after tossing with the coating.
Carrots
Trim and cut carrots into one inch thick slices before tossing them with the sauce ingredients.
Garlic
Minced garlic or the listed garlic powder alternative can season the soy and sesame coating.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Sheet Pan Korean Chicken and Vegetables
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Watch for browned edges
Roast until the chicken is browned and the vegetables have browned, crisp edges, following the stated baking range.
A little more help as you go
Preheat before assembly
Heat the oven to 375 degrees before tossing the ingredients and arranging them on the baking sheet.
Keep the coating distributed
Toss everything in the bowl before separating the chicken and vegetables onto their places on the tray.
A few questions you might have
Is the sauce mixed separately?
The directions toss all the ingredients together in a bowl before arranging the chicken and vegetables on the sheet.
Where should the chicken go?
Put the chicken in the center, with the vegetables arranged around it in an even single layer.
How thick should the carrots be?
Trim them and cut into one inch thick slices before tossing with the other ingredients.
Can I use garlic powder?
The ingredient list offers half a teaspoon of garlic powder as an alternative to minced garlic.
How long does the tray bake?
Roast at 375 degrees for twenty five to thirty minutes, looking for browned chicken and browned, crisp vegetables.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
