Gochujang-Maple Sheet-Pan Chicken Thighs with Roasted Delicata, Charred Broccoli & Lime-Scallion Crunch

Instructions

1. 1

   Heat the oven to 425°F. Line a large sheet pan with foil (or parchment) for easy cleanup. Pat the 6 Bone-in, skin-on chicken thighs dry—this is how you get real browning instead of pale, rubbery skin.

   5 min

   Tip: If your thighs are wet, your glaze will slide off and you’ll lose that sticky lacquered vibe.

2. 2

   In a bowl, mix 3 tbsp Gochujang (Korean chili paste), 2 tbsp Maple syrup, 1 1/2 tbsp Soy sauce, 1 tbsp Rice vinegar, 1 1/2 tsp Toasted sesame oil, 3 cloves Garlic, and 1 tbsp Fresh ginger. Spoon out 2 tablespoons of the glaze into a small bowl and set it aside for finishing later (trust me—this keeps it bright and punchy).

   3 min

   Tip: Taste your gochujang—brands vary. If yours is super spicy, drop to 2 tbsp and add an extra tbsp maple.

3. 3

   Toss the 2 Delicata squash with 1 tbsp Neutral oil, 1 teaspoon Kosher salt, and 1 tsp Black pepper. Spread on the sheet pan, then nestle the 6 Bone-in, skin-on chicken thighs skin-side up among the squash. Brush or spoon most of the glaze over the chicken (not the reserved 2 tablespoons).

   6 min

   Tip: Keep chicken skin facing up and as exposed as possible so it can crisp before the glaze fully sets.

4. 4

   Roast for 18 minutes. While it roasts, toss the 1 large head Broccoli with the remaining 2 tablespoons oil and 1 teaspoon kosher salt.

   5 min

   Tip: Don’t cut broccoli too small. Bigger florets char better and stay juicy inside.

5. 5

   Pull out the pan, scatter the 1 large head Broccoli all around (give it contact with the pan), and roast 10–12 minutes more, until the broccoli has charred edges and the chicken hits 165°F in the thickest part (175–185°F is even better for thighs).

   12 min

   Tip: If the chicken is done but you want more color, broil 1–2 minutes—watch closely because the sugar in the glaze can go from ‘lacquer’ to ‘burnt’ fast.

6. 6

   In a small bowl, combine 4 Scallions, 1 Lime zest, 1 Lime juice, 1/3 cup Roasted salted peanuts, and 1 tbsp Toasted sesame seeds (if using). Add a pinch of salt and toss. This is your lime-scallion crunch.

   3 min

   Tip: If you’re peanut-averse, use crispy fried onions or toasted pumpkin seeds. Still great.

7. 7

   Stir the 1 tbsp Unsalted butter into the reserved glaze (microwave 10–15 seconds if needed) and brush or drizzle it over the hot chicken and veggies right as they come out. Top everything with the lime-scallion crunch and serve.

   2 min

   Tip: That little butter move is my ‘restaurant’ shortcut—glaze turns glossy and tastes rounder without being heavy.