This Thai chicken & broccoli sheet pan dinner is the perfect weeknight meal! Bone-in chicken thighs marinate in a sweet and tangy coconut amino based sauce and then roast to perfection alongside broccoli and baby carrots. This easy Thai inspired dish is taken to the next level with a super simple and incredibly flavorful homemade peanut sauce.

I love sheet pan dinners to keep my evenings stress-free! One-dish meals allow more flexibility for play and connection with my family after a long day. Start the marinade when you get home from work, or pop it in the fridge before you head out for the day. Getting the chicken marinating takes five minutes at most. Pull it out of the fridge and assemble when you’re ready for dinner. Thirty minutes in the oven and you’re set!

Using bone-in and skin-on chicken thighs make this meal far more flavorful and economical than other cuts of chicken. Eating chicken with the skin helps you get your daily dose of glycine; a conditionally essential amino acid during pregnancy and postpartum.

The star of this easy sheet pan dinner is the peanut sauce. If peanuts aren’t in your diet, I highly recommend using unsweetened sunflower seed butter or cashew butter instead. Both of these are naturally sweet and creamy, offering a similar texture to peanut butter.

You can serve this Thai chicken & broccoli sheet pan dinner as is, or if you want to add some bulk to your meal, make a batch of rice or cauliflower rice!

Thai Chicken & Broccoli Sheet Pan Dinner

Liz Winters

Print Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 6 chicken thighs bone-in, skin-on
• 2 cups baby carrots
• 4 cups broccoli florets
• 1 tbls olive oil
• 1/2 tsp coarse sea salt

Marinade

• generous pinch coarse sea salt
• 1/4 cup coconut aminos
• 1 lime zested and juiced
• 1 tsp honey
• 1/4 tsp red pepper flakes optional

Peanut Sauce

• Peanut sauce
• Juice from 1 lime
• 1/4 cup aminos
• 1/4 cup peanut butter or other smooth nut butter
• 1-2 Dashes fish sauce
• 1/2 tsp sriracha optional, omit for whole30

Instructions

 

• In a small, whisk together marinade ingredients. Combine with chicken thighs in a covered baking dish or resealable bag. Marinate in the fridge for at least 1 hour or up to overnight.
• When chicken has marinated, preheat oven to 375°.
• On a rimmed sheet pan, add broccoli florets and baby carrots. Drizzle with olive oil and sprinkle with 1/2 tsp coarse sea salt. Toss to coat.
• Nestle marinated chicken, skin side up, with broccoli and carrots.
• Roast for 30 minutes or until chicken reaches internal temperature of 165°.
• Turn oven to broil and cook for 3-5 minutes then remove from oven. Allow chicken to rest for 3-5 minutes.
• While chicken is resting, make the peanut sauce. Whisk all ingredients together in a small bowl. Taste for seasoning and adjust to your preference.
• Serve topped with peanut sauce alongside, rice or cauli rice if desired.