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Homemade Sesame Garlic Sheet Pan Chicken and Vegetables photo

Sesame Garlic Sheet Pan Chicken and Vegetables

A simple sheet-pan meal of marinated sesame-garlic chicken roasted with colorful vegetables for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • Large rimmed baking sheet
  • Mixing bowl or measuring cup
  • zip-top bag or shallow dish for marinating
  • Knife
  • Cutting Board
  • Tongs or spatula

Ingredients
  

  • 1 red bell pepper cut into matchsticks
  • 1/2 red onion sliced
  • 1 small yellow squash chopped
  • 1 small head broccoli chopped
  • 2 large carrots chopped
  • 2 Tbsp avocado oil for vegetables
  • 1 tsp garlic powder
  • to taste sea salt
  • 1.5 to 2 lbs boneless skinless chicken thighs
  • 1/3 cup coconut aminos
  • 2 Tbsp avocado oil for marinade
  • 2 Tbsp sesame oil
  • 4 large garlic cloves minced
  • 2 tsp sriracha optional
  • 2 tsp fish sauce

Instructions
 

  • In a small bowl or measuring cup, whisk together the coconut aminos, 2 Tbsp avocado oil, sesame oil, minced garlic, fish sauce, and sriracha (if using) to make the marinade.
  • Place the chicken thighs in a large zip-top bag or shallow dish and pour in the marinade. Seal or cover and turn to coat. Marinate at least 20 minutes or up to 24 hours in the refrigerator.
  • Preheat the oven to 425°F (220°C).
  • Prepare the vegetables: spread the red bell pepper matchsticks, sliced red onion, chopped yellow squash, chopped broccoli, and chopped carrots in a single layer on a large rimmed baking sheet.
  • Drizzle the vegetables with 2 Tbsp avocado oil for the vegetables, sprinkle with garlic powder and sea salt, and toss with your hands or tongs until evenly coated.
  • Arrange the marinated chicken thighs on top of the vegetables or nestle them into openings on the sheet. Discard any remaining marinade.
  • Bake on the upper-middle oven rack for 25 to 30 minutes, stirring the vegetables once halfway through, until the vegetables are tender and the chicken reaches an internal temperature of 185–205°F in the thickest part.
  • Remove from the oven and let rest briefly, then serve the chicken with the roasted vegetables.

Notes

  • Marinate longer for more flavor.
  • Line the sheet pan with parchment for easier cleanup.
  • Cut vegetables to similar sizes for even roasting.
  • Check chicken temperature with a digital thermometer for doneness.