Sheet pan meals are my absolute favorite, they are so easy on prep and clean up! A perfect weeknight meal.
I always prefer to avoid cooking my food on aluminum or non-stick surfaces, so these are the sheet pans I use. I’ve had them for a few years now and still love them!
Sheet Pan Meals
Since one pan sheet pan meals are some of the easiest dinners there are, I’ve created a few of them! Check out these other recipes for more easy weeknight dinners: Sausage Sheet Pan Supper, Easy Beef and Broccoli, Kielbasa Bake, or Keto Nachos!
This meal is full of garlicky goodness, but to keep it easier, feel free to use pre-chopped garlic instead of peeling and chopping the garlic yourself. You can of course also use boneless chicken if preferred, but bone-in chicken will keep the chicken moist and juicy as it bakes, and the skin will do the same.
Add this to your list of weeknight meals! It’s Whole30 compliant, and paleo. Some may debate whether green beans are considered paleo or not, but they are becoming more and more accepted. It’s also gluten free, dairy free, and soy free.
What are coconut aminos?
Many people who are new to Whole30 or Paleo have never heard of coconut aminos. They’re a condiment, and a much healthier (in my opinion) substitute for soy sauce. Soy wreaks havoc on your hormones and can cause so many issues, even some digestion issues. If you miss the taste, try some coconut aminos instead! The New Primal has my favorite version of aminos, as theirs is more umami tasting. Trader Joe’s has the most affordable one I’ve found, but there’s is sweeter which I don’t prefer.
Garlicky Asian Sheet Pan Supper
- 2 lb. Chicken thighs, bone in, skin on
- 4 cloves garlic
- 1.5 Tbsp. coconut aminos
- 1/2 Tbsp. sesame oil
- 1/4 tsp. red pepper flakes
- 5 cloves Garlic
- 1/2 tsp. salt
- 1 Tbps. Sesame Oil
- 1 Tbsp. Coconut aminos
- 1/4 tsp Red pepper flakes more if you like it hotter
- 1 lb. green beans
- 4 carrots
- Preheat oven to 350 F.
- For the chicken marinade, chop the garlic and mix with the coconut aminos, sesame oil, and red pepper flakes.
- Place the chicken into the marinade and let it marinate while you prepare the vegetables.
- Chop and carrots into coins. Clean and trim the green beans. Place carrots and green beans onto the baking sheet.
- Chop the garlic and place in a small bowl. Add the salt, sesame oil, coconut aminos, and red pepper flakes and mix.
- Pour marinade over the veggies and mix to coat thoroughly.
- Spread out the veggies but make space for the chicken pieces. Remove the chicken from the marinade, but place all the garlic pieces inside or on the skin. Place chicken in the spaces, and spread the skin out. Sprinkle some salt over the chicken skins.
- Place the sheet pan in the pre-heated oven. Bake for 40-45 minutes, or until a thermometer in the chicken reads 165 degrees, and the veggies are crisp-tender. Remove from the oven.Note-if veggies are crowded on the tray, mix them halfway through to ensure everything gets cooked evenly.
- Move an oven rack to the top of the oven. Pre-heat the broiler. When ready, place the sheet pan back in the oven for 1-2 minutes, Don't let the chicken over cook but let the skin get crispy. Remove and serve!
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