sheet pan recipes

This Lemon Chicken Sheet Pan Dinner with green beans is loaded with fresh herbs and bright citrus flavor. It is our favorite super easy weeknight meal that is ready in 30 minutes for a quick dinner!

Lemon Chicken Sheet Pan Dinner

lb, skin on, chicken pieces (or boneless skinless chicken breasts)

butter,

olive oil

lemons, divided

rosemary

thyme

garlic clove,

salt

1⁄2 teaspoon freshly cracked pepper

lb green beans, ends trimmed

Preheat oven to 400°F.

In a large bowl, mix butter, olive oil,...

In a large bowl, mix butter, olive oil, juice from 2 lemons, rosemary, thyme, garlic, salt and pepper.

Toss chicken and green beans in butter mixture.

Place the chicken and green beans on a...

Place the chicken and green beans on a large rimmed baking sheet. Spread into an even layer.

Slice remaining lemon in thin slices and arrange...

Slice remaining lemon in thin slices and arrange on top of chicken and green beans.

Roast for 25 minutes — until the chicken...

Roast for 25 minutes — until the chicken reaches an internal temperature of 165°F.

 Serve immediately!

This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)

Sheet Pan Paprika Chicken and Vegetables

chicken

Salt

lb Brussels sprouts, trimmed, and halved

potatoes,

shallots,

garlic cloves,

Private Reserve Greek Extra Virgin Olive Oil

lemon juice

tbsp sweet Spanish Paprika, divided

tsp ground coriander, divided

Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).

Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.

Now, in a small bowl mix the spices together.

Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.

To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).

Nestle the chicken pieces in with the vegetables on the sheet pan.

Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

Suzy, You nailed it with this recipe!  I had a family pack of 10 chicken thighs and a variety of veggies that I needed to use so I made 2 sheet pans full. Veggies used- asparagus, Brussel sprouts, sweet potato, russet potatoes, carrots, onion, shallots. No excuses for not eating our veggies the next few days. 😊
For those who need low sodium dishes, this was perfect without ANY added salt (not even on the chicken). The spices add so much flavor that it wasn't missed.
Thanks for another winner!

Chicken sausage, peppers, and onions are roasted with olive oil and garlic for this easy dish. This simple Sheet Pan Sausage and Peppers is the perfect, one-dish, 20-minute weeknight meal! Serve with sausage buns or French bread.

Sheet Pan Sausage and Peppers

Italian chicken sausage

½ lb snack peppers

red onion (sliced ¼' thick)

oregano

garlic (minced)

½ tsp pepper

Preheat the oven to 425° degrees F. Grease a rimmed baking sheet.

Pierce the sausages with a small knife (do not pierce all the way through.)

On the greased sheet pan, toss the sausages, peppers, onions, garlic, dried oregano, salt, pepper, and 3 tbsp of olive oil until everything is well coated. Spread the mixture evenly over the sheet tray.

Cook for 20 minutes, or until the vegetables are tender and the sausages register 165° F. (Or 160° F for pork sausage.) *Serve immediately.

Make your weekend mornings easier with these Sheet Pan Pancakes! EASY - Great for novice bakers. Pancakes need to be kept an eye on while being broiled/grilled. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Sheet Pan Pancakes (Oven baked Pancakes)

butter

AP flour

confectioner's sugar

cornstarch

tsp baking powder

½ tsp kosher salt (heaped tsp) (Use less

OR 410 g of HOMEMADE PANCAKE MIX

eggs (or 3 small eggs)

buttermilk

vanilla

Line a sheet pan (about 18" x 13")&nbsp; with parchment paper and brush the bottom with 1 tbsp of butter (or more).

Preheat oven to 425°F.

Sift all the dry ingredients together into a large bowl.

Combine and eggs, buttermilk, vanilla and 5 tbsp melted butter in a jug and whisk to mix well.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.

Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread, but do not shake or knock the pan too hard (as this may deflate the batter).

Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.

Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!

Remove the sheet pan pancakes from the oven as soon as they turn golden brown.

Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.

Serve while warm with maple syrup, or pancake syrup and other toppings.

Sheet Pan Chicken and Potatoes is a quick and easy dinner recipe that is made with tenderized chicken breasts that are smothered in a homemade honey glaze and baby Yukon gold potatoes that are seasoned and baked to perfection.

Sheet Pan Chicken and Potatoes

chicken breasts, (boneless and skinless)

baby Yukon gold potatoes

garlic powder

pepper

paprika

Kinder’s Buttery Steakhouse seasoning

honey

garlic

Preheat the oven to 400° and line a baking sheet with foil.

In a medium pan, melt butter over medium heat until melted. Stir in honey, garlic, salt, and pepper. Bring to a boil and then reduce heat and let simmer for 5-6 minutes. Remove from heat and set aside.

Pound chicken breasts to even thickness and cut potatoes into quarters or sixths, making each potato about the same size for even cooking.

Place chicken breasts on the prepared baking sheet and arrange potatoes around the chicken.

Drizzle potatoes and chicken with oil and sprinkle evenly with seasonings.

Pour honey glaze over chicken and place in oven.

Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender.

Simple sheet pan dinner made in about 30 minutes. You&#x27;ll love this recipe because it&#x27;s smokey, slightly charred,  and served in an herby yogurt sauce.

Sheet pan chicken thighs with chickpeas

lbs boneless skinless Chicken thighs (about 6 pieces)

chickpeas, drained + rinsed

red onion, thickly sliced

bell peppers, cleaned + sliced

garlic, grated

smoked paprika

fine sea salt

black pepper

lemon,

fresh herbs, I used cilantro and parsley

feta or goat cheese

plain, full-fat greek yogurt

flat leaf parsley

cilantro

mint

Preheat the oven to 400 degrees Fahrenheit.

On a large sheet pan, toss chickpeas, veggies,...

On a large sheet pan, toss chickpeas, veggies, and chicken with olive oil and seasonings.

Situate the chicken thighs, so the outer muscle...

Situate the chicken thighs, so the outer muscle is facing up. Place sliced lemon atop the chicken thighs.

Slide the pan in the oven to cook...

Slide the pan in the oven to cook for about 15 minutes. The chicken thighs should be just shy of 160 degrees when poked with an instant-read thermometer (about 150 degrees).

Turn your oven on broil, and roast the...

Turn your oven on broil, and roast the sheet pan directly under the broiler for the last 10 minutes. Keep an eye on the chicken, so it doesn't burn.

The chicken, chickpeas, and veggies will start to...

The chicken, chickpeas, and veggies will start to char around the edges. After the chicken is golden, and an instant-read thermometer registers the chicken at 165, remove the sheet pan from the oven, and let it rest for five minutes before serving.

To serve, spread yogurt onto the bottom of...

To serve, spread yogurt onto the bottom of a shallow bowl, top with chickpeas and chicken. Garnish with leftover herbs.

Add all ingredients to a food processor, and...

Add all ingredients to a food processor, and pulse to combine. Add a tablespoon of water if the mixture isn't moving through the blender.

This sheet pan sausage dinner can be made with your pre-cooked sausage of choice and is done in under an hour. Plus, this recipe is super customizable! 

Sheet Pan Sausage and Vegetables

precooked sausage

medium/large yellow bell pepper,

zucchini,

cherry or grape tomatoes

onion flakes

paprika paprika

parsley

kosher salt,

black pepper,

Parmesan cheese,

Preheat oven to 400F. Line a baking sheet...

Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, bell peppers, zucchini, tomatoes, and evenly drizzle with olive oil.

Evenly sprinkle with the onion flakes, smoked paprika,...

Evenly sprinkle with the onion flakes, smoked paprika, parsley, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other.

Bake for about 45 minutes, or until vegetables...

Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.

Optionally sprinkle with Parmesan and serve immediately. Dish...

Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

These Sheet Pan Veggies &amp; Chickpeas are tossed in a quick and easy dijon garlic marinade, then roasted until crispy. Serve over nourishing greens for a wholesome sheet pan dinner. Gluten-free, Grain-free, Nut-free.

Sheet Pan Garlic Dijon Chickpea Bowls

Dijon mustard

garlic (crushed)

Salt and pepper

potatoes

red bell pepper (diced)

carrots (chopped)

chickpeas

parsley (for serving!)

lemon (1-2 tablespoons)

Salt and black pepper (to taste)

kale

Prep: Preheat the oven to 415 F and set a baking tray aside.

Make the Marinade: Whisk the oil, mustard, garlic, salt, and pepper together in a large bowl. Add the potatoes, bell pepper, and carrots to the bowl, then use a spatula to mix until they are evenly coated. Not all of the marinade will be absorbed, but that’s ok! Transfer the vegetables to the baking sheet and spread evenly across 2/3 of the sheet. Set aside.

Chickpeas: Add the chickpeas to the same veggie bowl and mix well, until they are coated in the remaining marinade. Spread evenly across the remaining 1/3 of the baking sheet.

Roast: Bake in the top rack of the oven for 30 to 35 minutes, stirring after 15 minutes, until the potatoes are golden and crispy. (Note: keep the chickpeas separately from the other vegetables so they get crispy)

Kale Salad: Use the same bowl as the vegetables; add the oil, mustard, lemon juice, salt and pepper and whisk well. Add the chopped kale to the bowl and use clean hands to massage the dressing into the kale for 60 to 90 seconds, until the kale shrinks in size and appears glossy. Set aside.

Serve &amp; Store: Divide the kale among serving bowls and top with roasted vegetables and chickpeas. Sprinkle with parsley, then serve warm. Leftovers will keep in the refrigerator for up to 3 days. I recommend reheating them in an oven, toaster oven, or air-fryer – the microwave will make them soggy.

The salmon is healthy, so easy, ready in 30 minutes, and has restaurant-quality flavor. It’s so moist and juicy courtesy of the butter, honey, and orange juice mixture it bakes in. I seasoned the salmon with McCormick® Chili Seasoning Mix, Original for a pop of heat which is perfectly balanced by the honey and orange juice. It adds flavor without being spicy and doesn’t overpower the fish.

Sheet Pan Orange Chili Salmon

salmon fillet

orange

unsalted butter (melted)

orange juice (from about half of an orange)

McCormick McCormick® Chili Seasoning Mix (Original, or to taste)

salt (or

black pepper (or to taste)

parsley (optional for garnishing)

Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.

Place salmon on the foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).

Nestle orange slices underneath the salmon, spaced evenly around the fillet; set aside.

To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.

Stir in the honey and orange juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.

Evenly season with McCormick® Chili Seasoning Mix, Original, salt, and pepper, to taste.

Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).

Bake for about 15 minutes.

Remove salmon from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.

Set oven to Hi broil.

Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there’s already lots of juice you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished dish.

Broil salmon for about 5 to 10 minutes, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.

Optionally garnish with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.

Inspired by Orange Chili Sheet Pan Salmon

Finally another way to cook with oranges from our tree!! This was a hit with my family, especially my son who says he doesn't like salmon. Well, he ate it, all of it! He even noticed a hint of sweetness from the honey! Definitely will keep this recipe!

This recipe was easy to make and it was absolutely scrumptious.  The method for cooking salmon on this site is foolproof! Thank you Averie! You know what you are talking about.

Top 9 sheet pan recipes recipes from across the web

The most viewed sheet pan recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Chicken Sheet Pan Dinner

Sheet Pan Paprika Chicken and Veget...

Sheet Pan Sausage and Peppers

Sheet Pan Pancakes (Oven baked Panc...

Sheet Pan Chicken and Potatoes

Sheet pan chicken thighs with chick...

Sheet Pan Sausage and Vegetables

Sheet Pan Garlic Dijon Chickpea Bow...

Sheet Pan Orange Chili Salmon

Top 9 sheet pan recipes recipes from across the web

The most viewed sheet pan recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Chicken Sheet Pan Dinner

Sheet Pan Paprika Chicken and Veget...

Sheet Pan Sausage and Peppers

Sheet Pan Pancakes (Oven baked Panc...

Sheet Pan Chicken and Potatoes

Sheet pan chicken thighs with chick...

Sheet Pan Sausage and Vegetables

Sheet Pan Garlic Dijon Chickpea Bow...

Sheet Pan Orange Chili Salmon

The most viewed sheet pan recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine