The Sheet Pan Chicken Dinner I Make When February Seems Endless
My Favorite Dinner Takes Just 20 Minutes to Make
Sheet Pan Chicken with Asparagus and Potatoes
Sheet Pan Buffalo Tofu and Blue Cheese Brussels Sprouts
Sheet Pan BBQ Tofu
Sheet Pan Sausage, Peppers, and Onions
Everything Salmon Sheet Pan Dinner
Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner
Chicken, Apple, and Brussels Sprout Sheet Pan Dinner
Sheet Pan Dinner with Sausage and Vegetables
Keto Smoky Chicken and Vegetable Sheet Pan Dinner
Sheet Pan Dinner with Chicken and Veggies
Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
Shrimp and Vegetable Sheet Pan Dinner
Sausage and Vegetable Sheet Pan Dinner
Autumn Rainbow Sheet Pan Dinner
Sheet Pan Vegetable Dinner with Feta
Pierogi Sausage Sheet Pan Dinner
Honey Mustard Chicken Sheet Pan Dinner with Potatoes and Corn
Lemon-Roasted Chicken
Mediterranean Chicken Sheet Pan Dinner
Sheet Pan Garlic Ginger Chicken & Broccoli
Ingredients
3/4 cup low sodium soy sauce
1/2 cup water
1/4 cup white vinegar
1/4 cup oil (olive oil is fine)
a 2-inch knob of fresh ginger (peeled)
4 cloves garlic
4 medjool dates (you can also use 1/4 cup honey or sugar)
1 pound boneless skinless chicken breasts or thighs, cut into strips
1 head broccoli, cut into florets (about 5 cups)
1 red pepper, cut into strips
sesame oil, sesame seeds, and/or green onions for topping
Instructions
Preheat the oven to 425 degrees. Blend all sauce ingredients together until smooth.
Place chicken, broccoli, and red pepper on a sheet pan. Pour about 1/2 cup sauce over top of the chicken and just a few tablespoons over the veggies. Bake for 10-15 minutes.
While the broccoli and chicken are roasting, simmer another 1/2 cup or so of sauce in a small saucepan over medium low heat until it’s thickened. Drizzle it over the finished chicken and broccoli. Finish with sesame oil, sesame seeds, or scallions. Voila! Happy bowls and meal prep lunches.
One 10-ounce package frozen spinach, thawed and squeezed completely dry
2/3 cup shredded Gruyère (about 5 ounces)
Two 8-ounce New York strip steaks (1 to 1 1/2 inches thick)
Instructions
Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
Toss the shrimp with the melted butter, 1 teaspoon of the thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
Mix the Parmesan, 1/3 cup of the heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyère. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
Bake until an instant-read thermometer inserted in the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted in the middle of the steak reaches 125 degrees F (for medium rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.
4 small parsnips, peeled and halved lengthwise (large pieces quartered)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
1 Honeycrisp apple
Pinch ground cinnamon
Two 1-inch-thick, bone-in pork chops (1 to 1 1/4 pounds total)
1 tablespoon Dijon mustard
1/2 teaspoon herbes de Provence
Fresh parsley leaves for garnish
Instructions
Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.
One 1-pound ball fresh mozzarella, sliced into 6 rounds
10 fresh basil leaves, torn
Baby arugula, for serving
Crusty bread, for serving
Instructions
Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
1 tablespoon freeze dried dill, or 3 tablespoons fresh dill
1 1/2 pounds salmon filet (I use skin-on)
3 tablespoons Dijon
2 tablespoons mayo
red pepper flakes, more dill, lemon wedge for serving
Instructions
Preheat the oven to 450 degrees. Toss potatoes, oil, and salt on a sheet pan. Add water directly to the pan.
Roast potatoes for 30 minutes. I recommend stirring every 10-15 minutes to prevent sticking. During this time the water will evaporate / steam the potatoes, and they will get beautifully golden at the same time. (Some sticking is normal and okay – just use a good spatula to firmly get under the potatoes and lift them to keep them all moving around and roasty toasty.)
Move potatoes to the side. Add the salmon filet in one piece to the center of the sheet pan, skin side down. Season with 1/2 teaspoon salt. Mix the mayo and Dijon in a small dish; spread over the top to cover. Bake for 6 minutes. Then broil close to the top of the oven for 2-3 more minutes to get browning on the salmon. You want to bake it until it flakes apart easily – see notes.
Mix the melted butter, grated garlic, and dill; spoon over the hot potatoes. Sprinkle the salmon with dill and red pepper flakes.
Squeeze lemon over the whole thing. Flake big chunks of salmon off to serve with the potatoes. Unreal.
The Sheet Pan Chicken Dinner I Make When February Seems Endless
Ingredients
1/4 cup gochujang
1/4 cup vegetable oil
3 tablespoons soy sauce
2 teaspoons grated ginger or ginger paste
1 teaspoon finely grated garlic (about 2 cloves)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 pound brussels sprouts, root ends trimmed and cut in half
4 green onions, whites sliced into 1-inch lengths and greens thinly sliced, divided
Cooked white or brown rice , for serving, optional
Instructions
Line a large rimmed baking sheet with parchment paper.
In a large bowl, use a fork or whisk to combine the gochujang, vegetable oil, soy sauce, ginger, garlic, salt, and pepper.
Add the chicken, sweet potatoes, brussels sprouts, and green onion whites to the bowl with the sauce. Use clean hands or tongs to toss the ingredients until well coated. Transfer to the parchment-lined baking sheet and spread everything out into an even layer.
Bake until the chicken is cooked through and the sweet potatoes are fork-tender, about 25 minutes.
Remove the baking sheet from the oven and let cool slightly before sprinkling with the remaining green onions. Serve with steamed white or brown rice to make it a full meal. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!
12 ounces broccolini, ends trimmed and any thick stalks cut in half lengthwise
1 pint (12 ounces) cherry tomatoes
1 large red onion, cut into 1/2-inch thick wedges
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, to taste
4 (6 to 8-ounce) center-cut salmon fillets
1/2 cup mayonnaise
1/2 cup (3 ounces) crumbled feta
2 tablespoons whole-grain mustard
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/4 cup roughly chopped parsley leaves and tender stems, divided, optional
Instructions
Place a rack in the top position.
On a large sheet pan, toss the broccolini, tomatoes, and onion with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the salmon to the sheet pan, drizzle with about 1 tablespoon oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon and veggies on the top rack for 10 minutes.
While the salmon roasts, in a medium bowl combine the mayonnaise, feta, mustard, 1 tablespoon oil, lemon zest and juice, half of the parsley (if using), and 1/2 teaspoon pepper. Stir to combine.
Rotate the sheet pan, switch the oven to broil, and continue cooking until the salmon is cooked through and the veggies are tender and browned in spots, 3 to 5 minutes. Top with the remaining parsley (if using) and serve drizzled with the feta sauce. Leftover salmon and veggies can be refrigerated in an airtight container for up to 3 days. Love the recipe? Leave us stars and a comment below!
3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges
1 medium lemon, very thinly sliced
Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme).
5 tablespoons olive oil
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper, or more to taste
2 large bone-in chicken breast halves (1 1/2 pounds, 680 g)
2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 227 g)
1 bunch (1 pound) fresh asparagus
Sheet pan, at least 11-by-17 inches or larger
Instructions
Heat the oven to 375F. In a bowl, combine the new potatoes, onions, lemon, a few of the herb sprigs, 2 tablespoons of the olive oil, and half the salt and pepper. Toss well and spread on a rimmed baking sheet.
or until the potatoes are almost tender when pierced with a skewer.
While the vegetables roast, sprinkle the chicken with 2 tablespoons of the remaining olive oil, and the remaining salt and pepper. Remove the leaves from several thyme springs and scatter them on the chicken.
Move the vegetables in the pan aside to make room for the chicken. Set the chicken in the pan, skin side up, so it isn’t sitting on vegetables. Continue cooking for 30 minutes.
Snap the spears near the base, where they break without much effort. Cut the spears in half to make shorter lengths. In a bowl, toss the asparagus with the remaining 1 tablespoon oil.
After the chicken has been roasting for 30 minutes, pull out the sheet pan and scatter the asparagus around the chicken.
or until the chicken pieces all register at least 165°F in the thickest part of the meat on an instant-read thermometer (the thighs will cook slightly faster than the breasts; you can pull them off the sheet pan as they reach temperature and keep them on a plate covered with foil, if you like). All of the vegetables should also be cooked through. (Total cooking time is roughly 1 1/2 hours.) If your chicken isn’t brown enough, slide the pan under the broiler for 2 minutes, watching it carefully to avoid burning.
Discard the cooked thyme sprigs. Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs. Snip the breasts in half horizontally. Arrange the chicken and vegetables on a platter. Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.
Sheet Pan Buffalo Tofu and Blue Cheese Brussels Sprouts
Ingredients
1 (14 ounce) package extra-firm tofu, drained and patted dry
1/4 teaspoon baking powder
1 cup cornstarch
1 cup milk
1 teaspoon soy sauce
2 tablespoons Frank's hot sauce
1 cup panko-style breadcrumbs
1 teaspoon kosher salt
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cups brussels sprouts, trimmed and cut in half lengthwise
1 1/2 teaspoons extra-virgin olive oil
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 tablespoons unsalted butter
1/2 cup Frank's hot sauce
1/2 cups blue cheese, crumbled into small pieces
Ranch dressing ( homemade or store-bought), for dipping
Instructions
Put the block of drained tofu in the center of a cutting board with a paper towel or kitchen towel on top of it. Set another heavy cutting board (or a sheet pan with a heavy pan placed on top) over the towel. Allow the tofu to drain any excess moisture for 20 to 25 minutes.
Cut the tofu into 1/2-inch thick strips (1/2-inch wide and 3-inches long).
In the meantime, preheat the oven to 425°F and prep your dredging station.
In a wide, shallow bowl, combine baking powder and cornstarch. In a medium bowl, combine milk, soy sauce, and hot sauce. In another wide, shallow bowl, combine the panko breadcrumbs, salt, garlic powder, and smoked paprika.
Line a large 18-inch by 12-inch sheet pan with parchment paper. Divide an imaginary line across half of the sheet pan (you will place the tofu sticks on one half and the brussels sprouts on the other half). Drizzle the olive oil all over the tofu side of the pan, then set aside.
Dip each tofu strip into the cornstarch mixture, shaking off any excess, then dip in the milk. Dip again in the cornstarch, then dip in the milk once more. Finally, dip the strip in the breadcrumbs and shake off any excess crumbs. Place the coated tofu tender on the baking sheet and repeat dredging the remaining tenders. Make sure the tofu tenders are not touching each other.
Bake the tofu for 15 minutes, or until crispy on one side. While the tofu bakes, combine the brussels sprouts, olive oil, honey, salt, and black pepper in a medium bowl.
Remove the tofu from the oven. Using tongs, flip the tofu and drizzle with an additional tablespoon of olive oil. Arrange brussels sprouts in an even layer on the other half of the pan. Bake for another 20 minutes, flipping the brussels sprouts halfway through. After 20 minutes, brussels sprouts should be cooked through with a golden-brown color, and tofu should be crispy on both sides.
Just before the tofu finishes baking, prep the buffalo sauce. In a small saucepan set over medium heat, melt the butter. Add the hot sauce and bring the mixture to a simmer. Remove from the heat and let cool slightly.
To serve, toss the brussels sprouts with blue cheese. Place the baked tofu in a heatproof bowl, and toss with buffalo sauce. Serve immediately, as the sauced tenders will lose crispiness after cooling down.
Buffalo tenders are best eaten the same day, but leftovers can be stored for up to 1 day in an airtight container in the fridge. Leftover brussels sprouts can be stored in an airtight container in the fridge for up to 3 days. Both tenders and brussels sprouts can be reheated in a 350°F oven for 5 to 10 minutes until warmed through. Did you love the recipe? Leave us stars below!
Press the liquid out of the tofu – you can use a tofu press, or wrap it with a towel and place a heavy pan on top of it for 10-15 minutes. Cut into cubes.
Mix the cornstarch, brown sugar, spices, and salt together. Toss cubed tofu *gently* with the spices to coat, being careful not to break the tofu. Transfer to a baking sheet and drizzle with just a tiny bit of olive oil so it doesn’t stick. Bake for 30-45 minutes, until the exterior is lightly golden and dry-ish to the touch.
While the tofu is baking, prep your extras for the bowls (see notes for ideas). Arrange beautifully in a bowl, snap a pic for the ‘gram, and devour!
3 large bell peppers in assorted colors, cut into 1-inch chunks
1 large red onion, cut into 1-inch chunks
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound uncooked sweet or hot Italian sausage
Fresh parsley or basil leaves for garnish, chopped (optional)
Instructions
Arrange a rack in the middle of the oven.
Place the bell peppers and onions on a sheet pan, drizzle with the olive oil, season with salt and black pepper, and toss to coat. Spread them into an even layer.
Remove the casings from the sausage, if using links. Break the sausage into bite-sized pieces and drop them in the empty spaces among the vegetables.
Bake until the vegetables are tender and lightly browned and the sausage is cooked through, stirring once halfway through, 25 to 30 minutes. To serve, garnish with parsley or basil if desired.
2 medium sweet potatoes, sliced into 1/4-inch wedges
1 tablespoon olive oil
1/2 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper, divided
1/4 cup Dijon mustard
2 tablespoons honey
1/4 teaspoon cayenne pepper
5 cups broccoli florets
4 (5 ounce) salmon fillets
2 tablespoons everything bagel seasoning
2 teaspoons soy sauce
Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with foil and coat lightly with cooking spray.
Toss sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Place on one half of the prepared baking sheet.
Bake in the preheated oven for 5 minutes.
While the potatoes are cooking, stir together Dijon, honey, and cayenne in a small bowl. Toss broccoli with remaining oil, salt, and pepper in a separate bowl.
Remove potatoes from the oven. Add salmon to the other half of the baking sheet. Place 2 teaspoons of the mustard mixture on each salmon filet; brush evenly to coat, then sprinkle evenly with bagel seasoning. Add broccoli to the sweet potatoes. Return to the oven and bake until salmon flakes easily with a fork and the veggies are golden, about 12 minutes.
Stir soy sauce into the remaining mustard mixture and drizzle over veggies.
Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner
Ingredients
2 cups baby potatoes
3 tablespoons olive oil, divided
2 cups cherry tomatoes
2 cups 1-inch cut fresh green beans
4 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon flaked sea salt (such as Maldon®)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste
Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
Roast in the preheated oven until tender, about 30 minutes.
Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.
Chicken, Apple, and Brussels Sprout Sheet Pan Dinner
Ingredients
2 cups Brussels sprouts, halved
1 red apple, cut into 1-inch cubes
1 (4 ounce) package pancetta
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
6 skinless, boneless chicken thighs
salt and ground black pepper to taste
Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1/2 teaspoon freshly ground black pepper, divided, or more to taste
1 (16 ounce) package red potatoes, cut into bite-sized chunks
1 tablespoon dried onion flakes
1 tablespoon smoked paprika
1 tablespoon dried parsley
1 tablespoon dried oregano
12 ounces fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
1 (12 ounce) bag fresh green beans, trimmed
1 medium yellow bell pepper, cut into bite-sized strips
1 medium onion, cut into bite-sized pieces
Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
Combine 2 tablespoons olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until well combined. Add potatoes and toss to coat. Place potatoes, skin-side down, in a single layer on the prepared baking sheet.
Roast in the preheated oven until potatoes are tender when pierced with a fork, 23 to 25 minutes. Remove from the oven; stir.
Mix together remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, onion flakes, paprika, parsley, and oregano in the same large bowl until well combined. Add sausage, green beans, bell pepper, and onion; toss until evenly coated. Add sausage mixture to potatoes on the baking sheet; spread out in a single layer.
Roast in the preheated oven until vegetables are tender and potatoes and sausage pieces are browned, 20 to 25 minutes, tossing halfway through the cook time.
Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with aluminum foil.
Combine broccoli, cauliflower, and cabbage in a large bowl. Whisk olive oil, salt, and paprika together in a measuring cup and pour over vegetables. Gently stir until all of the vegetables are coated. Set aside.
Combine chili powder, cumin, and garlic powder on a flat plate. Roll each chicken thigh in the spice mixture so that both sides are coated. Wrap 2 pieces of bacon around each thigh and place chicken in the center of the baking sheet.
Stir vegetables one last time and scatter them around the chicken in an even layer.
Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 large skinless, boneless chicken breasts, halved lengthwise
olive oil, or as needed
1 1/2 pounds red potatoes, halved or quartered if large
1 pound baby carrots
salt and ground black pepper to taste
1/4 cup dry bread crumbs
Instructions
Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.
Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
Ingredients
3 medium russet potatoes, cut into 1-inch pieces
2 (15 ounce) cans chickpeas, rinsed and drained
1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces
1 sweet potato, peeled and cut into 1-inch cubes
1 onion, diced
2 large carrots, cut into 1 inch pieces
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground fennel seeds
1 teaspoon dried rubbed sage
1/2 teaspoon ground black pepper
2 green onions, chopped
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
Bake in the preheated oven for 25 minutes. Stir and continue baking until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more.
Season with more salt and black pepper to taste. Top with green onions to serve.
Preheat the oven to 425 degrees F (220 degrees C).
Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
Roast in the preheated oven until vegetables are softened, about 15 minutes.
While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
1 Gala apple - peeled, cored, and cut into 1/2-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste
Instructions
Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.
2 red bell peppers - cored, seeded, and cut into chunks
2 potatoes, peeled and cut into 1/2-inch cubes
15 cherry tomatoes
15 black olives
4 green onions, chopped
2 cloves garlic, pressed or minced
2 teaspoons dried oregano, or to taste
2 teaspoons dried thyme, or to taste
salt and freshly ground black pepper to taste
2 sprigs rosemary
2 bay leaves
1 (4 ounce) package feta cheese, crumbled
Instructions
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.
Distribute zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions between the 2 baking sheets. Season with garlic, oregano, thyme, salt, and pepper. Place 1 rosemary sprig and 1 bay leaf on each baking sheet.
Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 25 to 35 minutes. Remove from oven, distribute feta evenly between the 2 baking sheets, and return to oven. Bake until feta is slightly melted, 5 to 10 minutes.
1 pound of kielbasa sausage, sliced 1/2-inch thick
1 (24 count) package frozen pierogies, any flavor
1/2 teaspoon paprika
1/2 teaspoon cajun seasoning
2 Tablespoons red wine vinegar
2 Tablespoons whole grain mustard
3 teaspoons honey
Fresh parsley
Fresh dill
Sour cream, for serving
Instructions
Preheat the oven to 375 degrees F (190 degrees C).
Place cabbage, onion, and oil in a large bowl; toss until well combined. Season with salt and pepper.
Spread cabbage onto a baking sheet in an even layer. Distribute sausage and pierogies evenly over cabbage. Season with paprika and Cajun seasoning.
Bake in the preheated oven for 20 minutes. Remove from the oven and carefully toss ingredients. Return to the oven and bake until sausage begins to brown, 20 to 30 minutes more.
Whisk together red wine vinegar, whole grain mustard, and honey together in a small bowl; drizzle over contents of the sheet pan before serving.
Garnish with fresh parsley and dill. Serve with sour cream.
Honey Mustard Chicken Sheet Pan Dinner with Potatoes and Corn
Ingredients
4 Yukon Gold potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon seasoned salt
1 (10 ounce) package frozen corn
1 small onion, chopped
2 tablespoons salted butter, melted
1 serving cooking spray
4 thinly sliced chicken breasts
1 pinch salt and ground black pepper to taste
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 cup seasoned bread crumbs
Instructions
Preheat the oven to 375 degrees F (190 degrees C).
Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan.
Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts.
Bake potatoes and corn in the preheated oven for 15 minutes.
Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs.
Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts.
Continue baking until chicken is no longer pink in the center, about 20 minutes.
Preheat the oven to 450 degrees F (230 degrees C).
Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read at least 165 degrees F (74 degrees C).
Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl.
Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.
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