Weeknights are a mad dash to the finish. By the time I’m home from work, I’m not exactly feeling like pulling out pots and pans or wrestling with a pile of dishes. Which is why sheet pan dinners are my sustenance. They’re a lifeline vibrant, healthy food cooked on one sheet pan with minimal cleanup and maximum flavor. I recall when I first created a sheet pan recipe; it was cheating, but the payoff was so great, I was addicted. Chicken to fish to vegetables, these recipes simplify healthy eating and make it a pleasure. Let us take a look at a series of sheet pan dinners that will revolutionize your evening dinner routine.
The Magic of Sheet Pan Cooking
Sheets of pan dinners are the ultimate time-saving shortcut for the hectic cook. You place it all protein, vegetables, spices on to one pan, into the oven, and voila. The magic is done, and you’ve got a healthy, delicious meal and only one pot to clean. Whether you’re eating alone or preparing for a small group of people, these dinners are speedy, versatile, and loaded with whole food ingredients. Here are some of the winners that show healthy can taste good and be simple.
1. Sheet Pan Honey Mustard Chicken Thighs with Parsnips and Kale
Sheet Pan Chicken Fajitas
Equipment
- 1 Rimmed Baking Sheet Essential for sheet pan cooking and containing ingredients.
- 1 Aluminum Foil For lining the baking sheet, crucial for easy cleanup.
- 1 Small Mixing Bowl For combining seasoning.
- 1 Large Mixing Bowl For tossing the chicken with seasoning.
- 1 Sharp Knife and Cutting Board For preparing vegetables and slicing chicken.
Ingredients
Main
- 1 tablespoon chili powder
- Kosher salt and freshly ground black pepper
- 1 pound baby bell peppers 12 to 15 peppers, halved, stemmed and seeded
- 1 large yellow onion halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless skinless chicken breast
- Juice of 1 lime plus lime wedges, for serving
- 8 fajita-size flour tortillas warmed
- Shredded Monterey Jack cheese guacamole, hot sauce, salsa and sour cream, for serving
Instructions
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Notes
This honey mustard chicken thigh recipe is a weeknight winner. Toss chicken thighs in a strong honey mustard sauce, then roast with parsnips and kale at 400°F for 40 minutes. The sauce is caramelized, which infuses the chicken with a sweet-savory zing, and crisps and parsnips are soft. I prepared this for a friend, and we just could not have enough of it. It’s Gluten-Free, Dairy-Free, and Paleo-friendly, so it’s ideal for many different diets. One pan, under an hour, and dinner that’s as good as a dessert how can you resist?
2. Sheet Pan Chicken and Gnocchi with Broccoli Rabe
Sheet Pan Gnocchi
Equipment
- 1 Large sheet pan
- 1 Parchment Paper for lining the sheet pan
- 1 Small Mixing Bowl or pitcher for pesto mixture
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- One 16-ounce package gnocchi
- 1 pound asparagus cut into 1-inch pieces
- 1 red onion halved and quartered
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup pesto
- 1 cup mixed yellow and red cherry tomatoes
- Freshly shaved Parmesan for serving
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
- Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.
Notes
As it happens, gnocchi is a sheet pan hero. This dish bakes the chicken, broccoli rabe, and gnocchi together in one pan at 425°F for 25 minutes to achieve crispy gnocchi on the outside and a soft interior. The broccoli rabe gives an earthy kick that stops the richness. I made this on one of my completely crazy nights, and it was on the table before takeout. The use of just one pan stops the flavors from battling with each other, so it is a cozy, homey choice for crazy nights.
3. Mediterranean Chicken Thighs
Mediterranean Chicken Thighs with Potatoes, Peppers and Feta
Equipment
- 1 Oven-Safe Skillet Large and high-sided, cast iron or stainless steel recommended.
- 1 Meat Thermometer For ensuring chicken reaches 165°F internal temperature.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula For stirring and scraping the pan.
Ingredients
Main
- 6 bone-in skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion halved and sliced
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 3/4 teaspoon red pepper flakes
- 1/2 pound baby gold potatoes quartered
- 3 garlic cloves peeled and thinly sliced
- 1 cup cherry tomatoes
- 1/2 cup red wine vinegar
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon fresh thyme leaves
- One 12-ounce can quartered artichoke hearts drained
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
- Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.
Notes
Escape to the Mediterranean with this color-filled meal. Roast the chicken thighs with red bell peppers, zucchini, and onions at 400°F for 35-40 minutes, then finish with kalamata olives and feta. The colors and flavors just pop, and it’s rich but light. I served this at a dinner party last night, and everyone enjoyed the Greek flair. It’s Whole30 compliant and Gluten-Free, so perfect for a low-carb, healthy dinner that’s anything but dull.
4. Sheet Pan Cornish Hens with Summer Vegetables
Roasted Cornish Game Hens
Equipment
- 1 Baking sheet pan(s) Potentially two pans for proper spacing
- 1 Small Mixing Bowl
- 1 Instant-Read Thermometer Essential for accurate doneness
- 1 Measuring Spoons
Ingredients
Main
- 1 tablespoon salt
- 2 tablespoons lemon-pepper
- 1 tablespoon dried basil
- 1 tablespoon poultry seasoning
- 2 tablespoons olive oil
- 6 Cornish game hens about 1 1/2 pounds each, rinsed and dried thoroughly
- 1 green bell pepper large dice
- 2 stalks celery large dice
- 1 onion large dice
Instructions
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
Notes
Missing the flavor of roast chicken but don’t feel like messing around? These Cornish hens are your salvation. Rub the hens with spices, toss with potatoes and summer squash such as zucchini, and roast in a 425°F oven for approximately 50 minutes. You have tender, moist hens and flavorful, roasted vegetables. I prepared this as a Sunday night dinner, and it was so upscale-tasting with so little effort. Paleo, Whole30, and Dairy-Free, it’s an elegant-looking but simple staple.
5. Balsamic Chicken with Roasted Potatoes, Red Onion, Tomatoes, and Herbs
Balsamic-Roasted Tomatoes
Equipment
- 1 Oven
- 1 Sheet Pan
- 1 Cutting Board
- 1 Chef’s knife
- 1 Set of Measuring Spoons
Ingredients
Main
- 12 plum tomatoes halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Notes
This balsamic chicken recipe is flavor explosion. Marinate chicken in balsamic vinegar and roast with potatoes, red onion, tomatoes, and herbs for 400°F for 35-40 minutes. The balsamic is rich and tangy, and the veggies get soaked in the juices. I came up with this on a cold winter night, and it was comfort food. It’s Paleo, Whole30, Dairy-Free, and Gluten-Free, so it’s crowd-pleasing for any dietary restriction.
6. Sheet Pan Cashew Chicken
Forget delivery and try this cashew chicken stir-fry instead. Roast the bell peppers, chicken, and broccoli with a little soy sauce in the oven at 425°F for 20-25 minutes, adding cashews in there for crunch. The meal is bright and light, and you don’t have delivery blues. I made it when I craved Chinese food and it was perfect. Dairy-Free and easy to prepare for shrimp, it’s a quick, healthy solution for crazy nights.
7. Allspice and Citrus Roasted Chicken
Lighten up your dinner plate with this citrus chicken. Marinate chicken in citrus (orange or lemon) and allspice, and roast along with vegetables at 400°F for 40 minutes. The citrus adds a zest, and the allspice depth. My kitchen smelled wonderful when I made this, and the flavors just were so unique. Paleo, Whole30, and Dairy-Free, it’s a bright, healthy dish that can be enjoyed any time of year.
8. One-Pan Orange Salmon with Sweet Potatoes + Broccoli
Orange salmon is flavor heaven. Glaze the salmon with soy sauce, sriracha, and orange marmalade and roast along with sweet potatoes and broccoli at 400°F for 20-25 minutes. Sweet and salty, a hint of heat, the glaze seeps into the veggies. I whipped this up in an impromptu dinner, and it was restaurant-worthy. Dairy-Free and Gluten-Free, it’s a light, sunny one that’s cannot-resist.
9. Ginger Soy Roast Salmon and Asparagus
For a simple yet elegant supper, make this ginger soy salmon. Glaze salmon with ginger, garlic, honey, and soy sauce and roast with asparagus at 400°F for 15-20 minutes. The asparagus is tender-crisp, and the salmon is flaky and delicious. I made it on a date night, and it was a hit. Dairy-Free and easy to modify for Gluten-Free or Paleo diets with coconut aminos, it’s elegant and easy.
10. Honey Garlic Shrimp and Broccoli Sheet Pan
Sunny’s Sheet Pan Shrimp “Boil”
Equipment
- 1 Large sheet pan Essential for roasting all ingredients together.
- 1 Large Mixing Bowl For tossing ingredients before roasting.
- 2 Sheets of Aluminum Foil To create the sealed pouch for steaming shrimp.
- 1 Microwave Oven For pre-cooking potatoes efficiently.
- 1 Sharp Knife and Cutting Board For preparing vegetables, sausage, and potatoes.
Ingredients
Main
- One 1 1/2-pound bag steamable red potatoes
- 2 ears corn cut into thirds
- 1 lemon cut into quarters
- 1/2 pound andouille sausage sliced in half lengthwise, then cut into 2-inch sections
- 4 tablespoons salted butter melted
- 6 to 8 sprigs fresh thyme finely chopped
- 2 pounds jumbo or colossal deveined shrimp 20 to 30 total
- 2 heaping tablespoons seafood seasoning
- 8 ounces pilsner beer
Instructions
- Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size.
- Add the corn, lemon, potatoes, sausage, butter and thyme to a large bowl. Toss together and place everything on the sheet pan with the corn standing on end and the sausage pieces sliced-side down.
- Preheat oven to 400 degrees F.
- Make a pouch using 2 sheets of aluminum foil, sealing the edges very well. Place the shrimp in the pouch and add the seafood seasoning. Add the beer and close the pouch. Place the pouch on the sheet pan, atop the sausage and vegetables. Place the sheet pan in the oven and roast until the potatoes are soft and the sausage is sizzling, 35 to 45 minutes. Remove from the oven and carefully open the shrimp pouch. Pour the pouch over the sheet pan and serve.
Notes
This honey garlic shrimp takeout hack is quick. Toss shrimp and broccoli with sticky honey garlic sauce and roast at 425°F for 12-15 minutes. The broccoli’s still crispy and the shrimp cook in seconds. I was in a hurry and made it, and it was better hands-down than the restaurant’s stir-fry. It’s paleo and dairy-free with coconut aminos, a quick, yummy dinner with little cleanup.
11. Baked Fish and Vegetables
Baked Penne with Roasted Vegetables
Equipment
- 1 Baking Sheet For roasting vegetables
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining ingredients
- 1 9×13 inch Baking Pan For baking the penne
Ingredients
Main
- 2 red peppers cored and cut into 1-inch wide strips
- 2 zucchini quartered lengthwise and cut into 1-inch cubes
- 2 summer squash quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms halved
- 1 yellow onion peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt divided
- 1 teaspoon freshly ground black pepper divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce store bought or homemade
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas thawed
- 1/4 cup grated Parmesan plus 1/3 cup for topping
- 2 tablespoons butter cut into small pieces
Instructions
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Notes
Sheet pan fish is a breeze. Spice up your go-to white fish (cod or tilapia) with a seasoning blend, and bake in the oven for 400°F with zucchini and carrots for 15-20 minutes. The fish remains flaky, and the vegetables burst with flavor. I used this with halibut, and it was simple but impressive. Paleo, Whole30, and Dairy-Free, it’s a light and healthy dinner that’s great for any night.
12. Apple and parsnip roasted sausages
This sausage recipe is a rich combination of sweet and savory. Roast sausages with apples, parsnips, and broccolini at 425°F for 30-35 minutes. The apples brown and the sausages cook up nice and brown. I made this one on a cold fall night, and it was comfort food at its finest. Paleo, Whole30, Dairy-Free, and Gluten-Free (depending on the sausage), it’s a simple, seasonal comfort dinner.
13. Sheet Pan Spanish Style Potatoes with Chorizo
Sheet-Pan Scalloped Potatoes
Equipment
- 1 Large Rimmed Baking Sheet (18×13 inches)
- 1 Large Saute Pan
- 1 Mandoline Slicer or Sharp Chef’s Knife For consistent potato slices
- 1 Box Grater For Fontina and Parmesan cheeses
- 1 Aluminum Foil
Ingredients
Main
- Canola spray for the baking sheet
- 2 tablespoons unsalted butter
- 1 1/2 cups thinly sliced yellow onion 1 large onion
- 1 tablespoon minced garlic 2 to 3 cloves
- 3 1/4 pounds medium Yukon Gold potatoes 6 to 7 potatoes, cut into 1/8-inch rounds
- Kosher salt and freshly ground black pepper
- 1 1/2 cups grated fontina cheese about 8 ounces
- 1 cup grated Parmesan about 5 ounces
- 2 cups heavy cream
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 450 degrees F. Spray a large, rimmed baking sheet (18-by-13 inches).
- Melt the butter in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
- Shingle half of the potatoes in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered. Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan. Next, evenly spread the caramelized onions over the top; place the sauté pan back on the stovetop and reserve for later. Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
- Turn the heat to medium under the sauté pan. Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a simmer. Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining fontina and Parmesan.
- Cover the baking sheet with foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes. Let the cool for 15 minutes before serving.
Notes
Add a little Spanish heat to your dinner time with this chorizo potato dish. Roast chorizo, potatoes, and broccoli with paprika, oregano, and parsley in 425°F oven for 25-30 minutes. The smokiness of the chorizo unlocks all the flavors, and potatoes become crispy. I was thrilled with how beautiful this was when I made it. Paleo, Whole30, Dairy-Free, and Gluten-Free, it’s spicy, quick dinner.
14. Lemon-Parmesan Gnocchi with Mushrooms
Mushroom Parmesan
Equipment
- 1 Grill Pan Alternatively, a gas or charcoal grill can be used.
- 1 9×13 inch Baking Dish
- 1 Tongs Essential for handling mushrooms on the grill.
Ingredients
Main
- 3 tablespoons extra-virgin olive oil plus extra for greasing the grill pan
- 4 to 6 portobello mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup marinara sauce store bought or homemade
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 2 tablespoons butter cut into small pieces
Instructions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
Notes
This veg gnocchi is the bomb. Roast gnocchi, mushrooms, and asparagus optional with lemon-Parmesan topping at 425°F for 20-25 minutes. The gnocchi are crispy on the outside, fluffy on the inside, and the lemon is totally bright. I made this for meatless Monday and was so psyched. Vegetarian and Vegan-friendly with nutritional yeast, it’s speedy and yums.
15. Sheet Pan Fried Rice
Sheet Pan Fried Rice
Equipment
- 1 Large sheet pan Essential for baking and crisping the rice.
- 1 Large Mixing Bowl For thoroughly combining rice and seasonings.
- 1 Box Grater For grating carrots, garlic, and ginger.
- 1 Metal Spatula For tossing and scraping rice on the hot sheet pan.
- 1 Whisk For blending the eggs before drizzling.
Ingredients
Main
- 4 cups cooked rice preferably leftover and slightly dry
- 5 scallions white and dark green parts separated, thinly sliced
- 2 large carrots peeled and grated using the large holes on a box grater
- 3/4 cup frozen peas thawed
- 2 garlic cloves finely grated
- 1 tablespoon finely grated ginger
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon sesame oil
- 3 large eggs beaten to blend
- 3/4 pound medium shrimp peeled and deveined, tails removed
- Toasted sesame seeds and sriracha for serving
Instructions
- Preheat the oven to 475 degrees F.
- Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.
Notes
Need some fried rice? This sheet pan hack is a game-changer. Scramble rice and veggies such as carrots and peas onto a pan, drizzle with soy sauce, and roast at 425°F for 20-25 minutes for crispy edges. I made this for a family dinner, and everyone enjoyed the crunch. Vegetarian, Gluten-Free using coconut aminos, and Vegan omitting egg, it’s crowd-pleasing, flexible meal.
Why Sheet Pan Dinners Are a Game-Changer
Sheet pans dinners have transformed my weeknights. They are easy, nutritious, and you get to clean up only one pan. Whether you’re in the mood for chicken, seafood, or a vegetable dish, all these recipes show that you don’t have to spend hours or leave your sink full of pots and pans to have a great meal. Try which one? Take out a sheet pan, preheat the oven, and keep dinner easy.
