Sheet Pan Garlic Chicken
This Sheet Pan Garlic Chicken is made with tender chicken, garlicky vegetables, all cooked in a delicious marinade! It's super easy on cleanup as it all bakes on one pan!
Ingredients
Chicken
- 2 lb. Chicken thighs, bone in, skin on chicken legs can be used too
- 4 cloves garlic
- 1.5 Tbsp. coconut aminos
- ½ Tbsp. sesame oil
- ¼ tsp. red pepper flakes
- salt
Vegetables
- 5 cloves Garlic
- ½ tsp. salt
- 1 Tbps. Sesame Oil
- 1 Tbsp. Coconut aminos
- ¼ teaspoon Red pepper flakes more if you like it hotter
- 1 lb. green beans
- 4 carrots
Instructions
- 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. 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.
Tried this recipe?Let us know how it was!