One-pan dinners are a weekday superhero: minimal mess, bold flavors, and everything ready at the same time. This Sesame Garlic Sheet Pan Chicken and Vegetables is exactly that — juicy, tender boneless skinless chicken thighs roasted alongside crisp-tender vegetables, all glazed with a savory-sesame garlic sauce. The colors are bright, the aroma is irresistible, and cleanup is delightfully quick. It’s the kind of meal you’ll want on rotation.

Why you’ll love this Sesame Garlic Sheet Pan Chicken and Vegetables

Quick prep: A single marinade for the chicken doubles as a finishing sauce, and the vegetables roast right alongside the meat.
Big flavors: Sesame oil, garlic, and savory coconut aminos combine for a rich glaze with a touch of heat if you use sriracha.
Balanced plate: Protein and colorful vegetables come together in one pan, making dinner both satisfying and beautiful.

Ingredients

Serves 4

1 red bell pepper, cut into match sticks
½ red onion, sliced
1 small yellow squash, chopped
1 small head broccoli, chopped
2 large carrots, chopped
2 Tbsp avocado oil
1 tsp garlic powder
Sea salt to taste
1.5 to 2 lbs boneless skinless chicken thighs
⅓ cup coconut aminos
2 Tbsp avocado oil
2 Tbsp sesame oil
4 large cloves garlic, minced
2 tsp sriracha (optional)
2 tsp fish sauce

Make-ahead tips

If you want an even deeper flavor, mix the chicken with the coconut aminos, avocado oil, sesame oil, minced garlic, sriracha (if using), and fish sauce in an airtight container and refrigerate for 1–6 hours before roasting. You can also chop the vegetables a day ahead and store them in the fridge so evening assembly is truly effortless.

Equipment

Large rimmed sheet pan
Mixing bowls
Whisk or fork
Tongs or a spatula
Measuring spoons and cup

How to make Sesame Garlic Sheet Pan Chicken and Vegetables

The instructions below follow a clear step-by-step order. Quantities match the ingredient list above.

1. Preheat and prep

Preheat your oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easier cleanup, if you like.
Arrange the trimmed and chopped vegetables on one half of the sheet pan: the red bell pepper cut into match sticks, the ½ red onion sliced, the 1 small yellow squash chopped, the 1 small head broccoli chopped, and the 2 large carrots chopped.

2. Season the vegetables

Drizzle the 2 Tbsp avocado oil over the vegetables. Sprinkle 1 tsp garlic powder and sea salt to taste. Toss gently on the pan so the oil and seasonings coat the vegetables evenly. Spread them into a single layer to ensure even roasting.

3. Prepare the chicken and sauce

In a medium bowl combine ⅓ cup coconut aminos, 2 Tbsp avocado oil, 2 Tbsp sesame oil, the 4 large cloves garlic minced, 2 tsp sriracha (if using), and 2 tsp fish sauce. Whisk until well blended.
Place the 1.5 to 2 lbs boneless skinless chicken thighs in a single layer on the empty half of the sheet pan. Pour about half of the sauce mixture over the chicken, using tongs or a spoon to turn the thighs and coat both sides. Reserve the remaining sauce for basting and finishing.

4. Roast

Place the sheet pan in the preheated oven and roast for 20–25 minutes. Check after 20 minutes: the chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender with slightly caramelized edges. If the chicken needs more time, continue roasting and check every 3–5 minutes.

5. Finish and serve

Once the chicken is cooked through and the vegetables are roasted, remove the sheet pan from the oven. Brush the reserved sauce over the chicken and vegetables for extra gloss and flavor. Let the chicken rest for 3–5 minutes before slicing or serving to retain juices.
Serve warm, spooning any pan juices and extra sauce over the chicken and vegetables. Garnish with toasted sesame seeds, sliced green onions, or a squeeze of fresh lime if desired.

Serving suggestions

Serve over steamed rice, quinoa, or cauliflower rice to soak up the sesame garlic sauce.
Wrap slices of the chicken and roasted veggies in warm tortillas or flatbread for a handheld meal.
Add a crunchy side salad for extra freshness and texture contrast.

Flavor notes and swaps

If you want a nuttier sesame flavor, toast a teaspoon of sesame seeds in a dry skillet and sprinkle them over the finished dish.
Prefer less heat? Omit the sriracha. Want more heat? Drizzle a little extra sriracha or a pinch of red pepper flakes before serving.
No coconut aminos on hand? A light soy sauce alternative works in a pinch, though it will be saltier — reduce any additional salt accordingly.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a single layer on a baking sheet at 350°F (175°C) until warmed through, or microwave in 30-second bursts until hot. If the sauce thickened in the fridge, add a splash of water or a few drops of sesame oil when reheating to revive gloss and flavor.

Notes from the kitchen

This Sesame Garlic Sheet Pan Chicken and Vegetables recipe is built for ease and big taste. The simple sauce does the heavy lifting — garlic, sesame, and coconut aminos create rich umami that pairs beautifully with roasted vegetables and tender chicken thighs. Because the chicken is boneless and skinless, it roasts quickly and stays moist. The key is to spread everything in one layer so the veggies caramelize and the chicken cooks evenly. Try it on a hectic weeknight or when you want company-friendly comfort without fuss.

Quick recipe summary

Prep: 10–15 minutes (or longer if marinating)
Cook: 20–25 minutes
Total: about 35–40 minutes
Feeds: 4

Enjoy this colorful, savory Sesame Garlic Sheet Pan Chicken and Vegetables as a fuss-free, flavorful centerpiece for weeknight dinners and relaxed weekend meals alike.