Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, 2 cloves of minced garlic, 1 teaspoon of grated fresh ginger, and 1 tablespoon of rice vinegar to create the marinade.

2. 2

   Add 1.5 kg of chicken thighs (bone-in, skin-on) to the bowl with the marinade, ensuring all chicken pieces are thoroughly coated, then cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld.

3. 3

   Preheat your oven to 200°C (400°F); then, in a separate bowl, toss 500 grams of peeled and cubed sweet potatoes and 1 cup of roughly chopped kimchi with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.

4. 4

   Arrange the marinated chicken thighs and the seasoned sweet potato and kimchi mixture in a single layer on a large baking sheet, ensuring not to overcrowd the pan for even roasting.

5. 5

   Roast for 35 to 45 minutes, flipping the sweet potatoes and kimchi once halfway through, until the chicken registers an internal temperature of 74°C (165°F) with a meat thermometer and the vegetables are tender and slightly caramelized.

6. 6

   Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving, then garnish the dish with 2 thinly sliced green onions and 1 teaspoon of toasted sesame seeds for added flavor and presentation.