One-Pan Spicy Korean BBQ Chicken with Sweet Potatoes and Green Beans

Ingredients

• 1 pounds boneless, skinless chicken thighs, trimmed
• 2 tablespoons Korean BBQ sauce
• 1 tablespoon gochujang
• 2 tablespoons soy sauce, low sodium
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 large sweet potatoes, cut into 1-inch cubes
• 8 ounces green beans, trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons green onions, sliced

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a large bowl, combine Korean BBQ sauce, gochujang, soy sauce, honey, garlic, and ginger. Add the chicken thighs and toss to coat evenly. Let marinate for at least 15 minutes.
3. 03
   On a large, rimmed baking sheet, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them out in a single layer.
4. 04
   Place the marinated chicken thighs among the sweet potatoes on the baking sheet.
5. 05
   Roast in the preheated oven for 20 minutes.
6. 06
   After 20 minutes, add the green beans to the baking sheet, drizzling them with the remaining tablespoon of olive oil. Toss gently to combine with the sweet potatoes.
7. 07
   Continue roasting for an additional 15 minutes, or until the chicken is cooked through and the vegetables are tender.
8. 08
   Remove from the oven and garnish with toasted sesame seeds and sliced green onions before serving.