Sheet Pan Recipes

What are sheet pan recipes? They are meals cooked together on one baking sheet in the oven, making dinner simpler to prepare and easier to clean up. Similar to one pot meals, sheet pan recipes let you cook the main dish and side dishes at the same time.

Sheet pan meals are helpful for busy families because they make prep easier, keep cleanup lighter, and allow vegetables and proteins to roast together in one place. They are also a great way to introduce kids to roasted vegetables, simple seasonings, and easy family dinners.

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Why Sheet Pan Meals Work So Well

Sheet pans come in several sizes. The most common half sheet pan measures 13 x 18 inches, while the larger three-quarter sheet pan measures 15 x 21 inches. The larger size works especially well when you want vegetables to roast in a single layer without overcrowding.

You can also use a Silpat baking mat or parchment paper for easier cleanup.

Featured Sheet Pan Dinner Recipes

Herb Chicken

The juices from the chicken, herbs, and lemon infuse the potatoes and vegetables with great flavor while everything roasts together on one sheet pan.

Ingredients

• 1 1/2 pounds red potatoes, cleaned and cut in half
• 1 large red onion, roughly chopped
• 6-8 whole garlic cloves, finely minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh rosemary, minced
• Sea salt and black pepper, to taste
• 6 bone-in, skin-on chicken thighs
• 10-12 sprigs fresh thyme
• 1 large lemon, cut into 8 wedges
• 2 cups fresh kale, washed, tough stems removed, and thinly sliced

Directions

1. Preheat oven to 400F and line a large rimmed baking sheet with parchment paper or a Silpat baking mat.
2. In a large bowl, combine potatoes, red onion, garlic, olive oil, and rosemary. Season with salt and black pepper and spread in a single layer on the prepared pan.
3. Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season with more salt and pepper if desired.
4. Nestle the chicken among the vegetables with the lemon wedges and thyme sprigs.
5. Roast for 30-35 minutes, or until the vegetables begin to brown and the chicken is nearly done.
6. Remove the pan from the oven and stir in the kale.
7. Return to the oven and roast another 10-12 minutes, or until the chicken is fully cooked and the kale is wilted.
8. Let the chicken rest for 5 minutes before serving.

Tip: Spread the vegetables out well so they roast instead of steam.

Pork Chops with Roasted Broccoli

This sheet pan meal keeps dinner simple by roasting seasoned pork chops and broccoli together on one pan.

Ingredients

• 6 thick-cut boneless pork chops
• 1/4 cup extra virgin olive oil, divided
• Sea salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning, divided
• 4 cups fresh broccoli florets
• 3-4 cloves fresh garlic, finely minced

Directions

1. Preheat oven to 400F and line a large rimmed baking sheet with parchment paper or a Silpat baking mat.
2. Place pork chops on the baking sheet and drizzle with some of the olive oil.
3. In a bowl, combine smoked paprika, onion powder, garlic powder, and 1 teaspoon Italian seasoning. Rub onto both sides of the pork chops and season with salt and pepper.
4. In the same bowl, toss broccoli with the remaining olive oil, the rest of the Italian seasoning, and minced garlic. Season with salt and pepper.
5. Arrange the broccoli around the pork chops in a single layer.
6. Roast for 23-28 minutes, turning the pork chops and stirring the broccoli once, until the pork is cooked through and the broccoli is browned.
7. Let the pork chops rest 5-10 minutes before serving.

Tip: Thick-cut pork chops stay juicier on sheet pan meals than very thin chops.

Pork Tenderloin Sheet Meal

This roasted pork tenderloin meal uses apples, fennel, and onions for a flavorful sheet pan dinner. Use two baking sheets so the vegetables roast instead of becoming too moist.

Ingredients

• 2 firm Honeycrisp or Granny Smith apples, sliced
• 1 large fennel bulb, trimmed and sliced
• 1 large red onion, sliced
• 1 tablespoon fresh sage, finely chopped
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 2 pounds pork tenderloin, trimmed
• Sea salt and black pepper, to taste

Directions

1. Set one oven rack to the bottom third and a second rack to the top third. Preheat oven to 400F and line two rimmed baking sheets with parchment paper or Silpat mats.
2. In a large bowl, toss the apples, fennel, red onion, sage, 2 tablespoons olive oil, and balsamic vinegar. Season with salt and black pepper.
3. Spread the apple mixture onto one prepared baking sheet and roast on the bottom rack for 10-15 minutes, until the vegetables begin to soften.
4. Meanwhile, place the pork tenderloin on the second baking sheet and brush with the remaining olive oil. Season generously with salt and black pepper.
5. When the apples and vegetables begin to brown, place the pork on the top oven rack and roast for 15 minutes.
6. Turn the pork and roast another 10-15 minutes, or until cooked through.
7. Remove both pans from the oven and let the pork rest for 10 minutes before slicing and serving with the roasted apples and vegetables.

Tip: Using two pans helps the vegetables roast better and keeps them from getting soggy from the pork juices.

Breakfast One Sheet Pan Meal

Breakfast Hash

This breakfast sheet pan meal combines potatoes, Brussels sprouts, onion, and baked eggs for a hearty breakfast or brunch.

Ingredients

• 2 large sweet potatoes, peeled and cut into chunks
• 1 pound small purple potatoes, cut in half
• 8 ounces Brussels sprouts, cut in half
• 1 large red onion, roughly chopped
• 3-4 cloves fresh garlic, minced
• 1 teaspoon onion powder
• 3 tablespoons extra virgin olive oil
• Sea salt and black pepper, to taste
• 6 large eggs

Directions

1. Preheat oven to 425F and line a large rimmed baking sheet with parchment paper or a Silpat baking mat. If using parchment, lightly spray with non-stick cooking spray.
2. In a large bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until well coated. Season with salt and pepper.
3. Spread the vegetables onto the sheet pan in a single layer and roast for 8-10 minutes.
4. Stir the vegetables and continue roasting another 8-10 minutes, or until the sweet potatoes are fork tender.
5. Remove the pan from the oven and create 6 evenly spaced openings among the vegetables.
6. Carefully pour an egg into each opening, keeping the yolk intact.
7. Season with additional salt and pepper if desired and return the pan to the oven.
8. Bake for 6-8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.

Tip: This breakfast hash works well for brunch and can be served with toast or fruit on the side.

More One Sheet Recipes Here

Try more one pan meal ideas and roasted dinner recipes:

• Fajitas
• Mediterranean Veggies
• Orange Salmon
• Sheet Pan Nachos

Sheet Pan Recipes FAQ

Sheet pan cooking is one of the easiest ways to get a full meal on the table with less cleanup. Here are a few common questions about baking sheet meals.

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