Sheet pan chicken with carrots and grapes

Sheet Pan Gochujang Chicken with Carrots and Grapes

Are you looking for an easy and tasty sheet pan dinner? Look no further than this one that has marinated chicken roasting along with carrots and sweet red grapes. We served this with brown rice to soak up the delicious sauce. You might want to make extra marinade for an even easier second dinner.

Note: There are two ways to make the marinade. You can grate the ginger and garlic and add them to a bowl with the rest of the ingredients; or do as I did and chop them into large pieces and process them in a mini food processor.

I ‘roll’ cut the carrots on the diagonal to expose more surface area. If you haven’t used this technique before, it’s a handy one to have in your back pocket. It increases the surface area and makes them both easier and faster to cook because you have exposed more of the fibers. You slice the peeled carrots on the diagonal, then roll them half way around and cut again. If you are not familiar with the technique (also handy for asparagus and zucchini), here is a link to a video with an explanation.

Ingredients:

Marinade:

6 tablespoons of Korean gochujang
4 tablespoons of soy sauce
2″ piece of ginger, grated (see note above)
2 peeled and grated garlic cloves (see note above)
4 tablespoons of neutral oil such as canola or grapeseed

Other ingredients:

4 to 5 chicken legs (mine were small) or an equivalent of bone-in and skin-on thights
4 to 5 carrots, cut into 1 inch chunks (roll cut for more surface area)
a few bunches of red seedless grapes
Chopped scallions and cilantro for serving

Method:

Mix the marinade ingredients together in a large bowl
Add the chicken (turning to coast with the marinade) and allow to marinate for a few minutes up to an hour (put in the fridge if longer than a few minutes)
Meanwhile line a sheet pan with foil for easier clean up and preheat the oven to 425 degrees F
Remove the chicken from the marinade and place, skin side up, on the sheet pan.
Add the carrots and grapes to the remaining marinade in the bowl and toss to coat.
Add the carrots and grapes to the sheet pan, placing them around the chicken. Pour any remaining marinade over all.
Roast for 40 minutes or until browned and the chicken is cooked through.
Garnish with chopped scallions and cilantro