Sheet Pan Meatloaf Dinner
Individual mini meatloaves, green beans, and mashed potatoes, all cooked to perfection on one pan? Yes, it’s true! The potatoes are chopped and cooked with a little water in a foil packet so that they steam to tenderness alongside the meatloaves (then you just quickly mash them with milk and a little butter). Be sure to stick to russet (baking) potatoes, and cut them into the ½-inch pieces called for; starchier potatoes and larger chunks will take much longer to get tender. We tuck cubes of creamy-sharp colby-Jack cheese into the meatloaf mixture for added yumminess; you can substitute cheddar, mozzarella, or provolone for different flavor profiles. And while we love green beans with this classic comfort dinner, you could also switch to broccoli or asparagus.
Sheet Pan Chipotle Tofu Tacos
Enjoy tacos while also keeping your weeknight dinner fast, easy, and mess-free. All you need is a sheet pan, food processor, and bowl for this vegan recipe. Richly spiced chipotle tofu gets delectably chewy while brightly colored veggies sear for a flavorful taco filling that is sure to be a new member of your weekly recipe rotation.
Spatchcock Chicken, Hasselback Potato, and Zucchini Fries Dinner
This dinner combines three of our favorite food trends: spatchcock chicken (quicker cooking than a whole roast chicken!), hasselback potatoes (so many yummy crispy edges!), and zoodles (hooray for the spiralizer!). When the chicken comes off the pan to rest, you’ll add the zucchini fries to the open space in the pan. It’s important to spread them out in as thin a layer as possible so that they have the greatest chance of becoming crisp. You can also bake them on a separate sheet pan on a lower oven rack as the potatoes finish cooking if you don’t feel you have enough room on the first sheet pan.
Sheet Pan Jambalaya
Admittedly, this is not a classic jambalaya recipe. But it does capture the ingredients and flavors that are characteristic of jambalaya—bell peppers, tomatoes, onions, sausage, shrimp, rice, and Creole seasoning. It’s just a chunkier, fresher take on the classic. Bell peppers, onions, and sausage get a head start on the pan, and then shrimp and tomatoes get added. As the veggies cook on the pan, they release some of their flavorful juices; and then you add the rice, which soaks up all the tasty liquid. It’s a perfect candidate for sheet-pan cooking.
Chimichurri Roasted Chicken with Potatoes and Onions
A whole chicken, cut into quarters, lets everyone enjoy their favorite parts of the bird. You can quarter the chicken yourself by removing each breast first, followed by the thigh and leg pieces.
Sheet Pan BBQ Chipotle Pork Dinner
Minimal fuss and cleanup with maximum flavor – what’s not to love? Here, super lean pork tenderloin is slathered in a sweet and smoky BBQ chipotle sauce before being seared and then roasted to juicy perfection. Oh, and side dishes? We have those covered, too. Snappy asparagus and sweet potato wedges roast on the same sheet pan with the pork, soaking up some of the flavors in the process. Look for thick-cut asparagus to avoid overcooking. Substitute sweet potatoes for butternut squash or baby red potatoes, if you like.
Greek Chicken Nachos
Dinner doesn’t get much easier, or more fun, than sheet pan nachos. The pan does double duty: Toast the chips first, then pile high with toppings and return to the oven to melt the cheese and heat everything through. Here the Mexican classic takes a detour to Greece with pita chips, a shredded Greek salad, and crumbled feta. Rotisserie chicken breast makes this meal even easier, though this dish is a great use for any leftover cooked chicken. Bring the whole pan to the table and cut into servings, like you would a square pizza.
Sheet Pan Honey Soy Salmon Dinner
Meet your new favorite weeknight meal. Salmon is marinated in an umami-rich, Asian-inspired sauce before being roasted to flaky, melt-in-your-mouth perfection. Paired with creamy roasted butternut squash and earthy Brussels sprouts, this sheet pan dinner hits all the flavor notes of sweet and deeply savory. The vegetables are pre-roasted to optimize their crisp exterior before joining forces with the salmon for the final roasting period. Not only is this quick weeknight dinner easy to make, but it’s also brimming with heart-healthy omega-3 fats, and vitamins A, C, and K. Time-saving tip: while the salmon marinates, begin roasting the veggies.
Sumac Chicken with Cauliflower and Carrots
A bright citrus kick is just the thing for cold nights. This sheet pan supper gets a double dose from thin lemon slices roasted until tender, and fresh lemon juice added to a quick herb dressing that’s spooned over the finished dish. Sumac has a tart, lemony quality as well. It’s fantastic as a rub here, but is also delicious in vinaigrettes or sprinkled over dips. If you can’t find sumac, you can substitute 1 teaspoon grated lemon rind. If you want a little extra browning, pop the pan under the broiler for about 5 minutes, being careful not to let the vegetables get too dark.
Sheet Pan Roasted Cauliflower Pizza
Sure, everyone loves a good cauliflower pizza crust, but have you tried roasted cauliflower as the pizza topper? This sheet pan pizza is a game changer and sure to become a new household favorite. Cauliflower is roasted with a bounty of garlic to develop aromatic flavor and buttery texture before being piled high on whole-wheat pizza dough. To add velvety creaminess and keep saturated fat at a minimum, we look to Kite Hill brand cream cheese style spread, which is made from almond milk. Topped with toasty whole-wheat breadcrumbs, tangy Parmesan, and herbs, this pizza will wake up your taste buds with just one bite. To make the recipe entirely vegan, simply substitute nutritional yeast for the Parmesan cheese.
Pork Chops with Balsamic Roasted Vegetables and Gorgonzola
A quick balsamic vinaigrette doubles as a marinade for the vegetables and a sauce for the pork. Taking the roasting pan from stove to oven jump-starts cooking so the pork, potatoes, and onions finish at the same time.
Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts
We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you’ll want to drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and acorn squash are at their absolute best when roasted. The trick is to cut them into even pieces with a maximum surface area (halves or cubes) so they can benefit from all the direct heat. A sprinkle of hazelnuts is a fine finishing touch, but you can skip it if you like.
Sheet Pan Chicken with Roasted Baby Potatoes
A very hot oven quickly roasts the potatoes and finishes the chicken without overcooking. You can substitute fingerling potatoes, halved lengthwise, for the small Yukon gold potatoes. Tarragon and mustard are a perfect pair—the herb's slightly sweet anise notes balance the mustard's pungency. Serve with Chile and Lime Roasted Carrots.
Baked Tilapia with Garlicky Green Beans and Roasted Tomatoes
Green beans steam in their own sealed packet while tomatoes slowly roast and panko-crusted tilapia gets nicely crisp on top, all on a single baking sheet.