Oven-Roasted Chicken | Sheet Pan Chicken | Easy One-Pan Chicken
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Did you enjoy plenty of samgyetang (Korean ginseng chicken soup) during Korea’s summer chicken soup season?
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The three traditional days of summer heat—Chobok, Jungbok, and Malbok—have now passed,
and we’ve also passed Ipchu and Cheoseo,
the traditional markers that signal the beginning of autumn.
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The mornings and evenings are starting to feel a little cooler,
but the sun is still blazing during the day,
making me wonder,
“When is summer finally going to end..?”
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We made it through the hot and rainy months of July and August
with steaming bowls of samgyetang and other nourishing dishes,
but if you still need a hearty chicken dish
to give you a boost while summer is still hanging on,
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I highly recommend
the oven-roasted chicken I’m sharing today—
an easy sheet pan chicken recipe.
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Just put the chicken and vegetables
all together on one large sheet pan,
pop it in the oven,
and that’s it!
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Made with juicy chicken thighs,
it’s fun to eat with your hands,
and the vegetables soak up all that delicious chicken flavor.
You’ll be surprised how quickly everything disappears. 🙂
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>> [Youtube] Full Recipe Video
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Oven-Roasted Chicken | Sheet Pan Chicken | Easy One-Pan Chicken
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Ingredients
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- 800 g chicken thighs (2 packs)
- 1 tbsp salt, 2 tbsp potato starch, 1 tbsp curry powder, a little water
- 1–2 onions, 1/2 zucchini, 1/3 carrot
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Instructions
1. Place the chicken thighs in a pot and bring them to a boil briefly in water.
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2. Remove excess fat, including the chicken skin.
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3. Add all the seasoning ingredients to a small bowl and mix well.
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4. Coat the skinless chicken evenly with the seasoning mixture.
- You can also place the chicken in the pot and spoon the seasoning mixture over it.
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5. Wash the vegetables thoroughly, cut them into large chunks, and add them to the pan with the chicken.
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6. Cook the chicken and vegetables briefly over medium-low heat on the stovetop.
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7. Turn the chicken over, add a pinch of salt and some butter, and transfer the pan to the oven.
- Bake at 170°C (340°F) for 20 minutes.
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※ If you’re skipping the stovetop step and baking the chicken directly in the oven!
→ Bake at 170°C (340°F) for 20 minutes, then flip the chicken and bake for another 20 minutes.
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8. Finish with a sprinkle of parsley or grated cheese for extra flavor.
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Make it a beautiful, comforting family meal
with this easy one-pan chicken dish. 🤎
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A choice for a Better Today than yesterday,