# Components:
→ Chicken Marinade
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons soy sauce
03 - 1 tablespoon gochujang (Korean chili paste)
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon grated fresh ginger
08 - 1 tablespoon rice vinegar
→ Vegetables & Seasoning
09 - 1 large red bell pepper, cut into 1-inch pieces
10 - 1 medium zucchini, sliced into half-moons
11 - 1 small red onion, cut into wedges
12 - 1 cup broccoli florets
13 - 2 medium carrots, sliced
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 1 teaspoon toasted sesame seeds
18 - 2 green onions, thinly sliced
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for straightforward cleanup.
02 - In a medium-sized bowl, whisk together the soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar until well combined.
03 - Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Allow to marinate for a minimum of 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
04 - In a large bowl, toss the cut bell pepper, zucchini, red onion, broccoli florets, and sliced carrots with olive oil, salt, and black pepper until evenly coated.
05 - Arrange the seasoned vegetables in a single layer on the prepared baking sheet. Create spaces within the vegetables to nestle the marinated chicken thighs.
06 - Transfer the baking sheet to the preheated oven and roast for 25 to 30 minutes. The chicken should be cooked through to an internal temperature of 165°F (74°C), and the vegetables should be tender with appealing caramelization.
07 - Remove the sheet pan from the oven. Sprinkle the cooked chicken with toasted sesame seeds and thinly sliced green onions before serving immediately.
