Sheet Pan Recipes

What are sheet pan recipes? Simply, they are a meal that you can cook everything on one baking sheet pan. Similar to our one pot meals where you cook everything in one pot or skillet, these recipes are baked on a baking sheet in the oven.

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Sheet pans come in several sizes. The most common – the half sheet pan – measures 13” x 18,” while the larger three-quarter sheet pan measures 15” x 21.” The three-quarter size works well for many recipes because it allows extra room for the vegetables to be spread out in a single layer without overcrowding. Don't forget a Silpat baking mat for easy clean up.

Herb Chicken

The juices from the chicken, herbs and lemon juice infuses great flavor when cooked together on a sheet pan.
Ingredients:

• 1½ lbs. red potatoes, cleaned and cut in half
• 1 large red onion, roughly chopped
• 6-8 whole garlic cloves, finely minced
• 3 T. extra virgin olive oil
• 2 T. 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 c. fresh kale, washed, tough stems removed, and thinly sliced

Directions:
1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
3. Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
4. Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
5. Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

Pork Chops with Roasted Broccoli

Ingredients:

• 6 thick-cut boneless pork chops
• ¼ c. extra virgin olive oil, divided
• Sea salt and black pepper, to taste
• 1 t. smoked paprika
• 1 t. onion powder
• 1 t. garlic powder
• 1 T. Italian seasoning, divided
• 4 c. fresh broccoli florets
• 3-4 cloves fresh garlic, finely minced

Directions:
1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
2. Place pork chops on the prepared baking sheet and drizzle each chop with some olive oil (approximately 2 tablespoons for all 6 pork chops).
3. In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and 1 teaspoon Italian seasoning. Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. Season generously with salt and black pepper, to taste.
4. Add the fresh broccoli florets to the same mixing bowl and drizzle with remaining olive oil. Add remaining Italian seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper, to taste.
5. Arrange seasoned broccoli on baking sheet around the pork chops, spreading into a single layer. Place the baking sheet into the oven and roast for 23-28 minutes, turning the pork chops and stirring the broccoli once, or until the pork is completely cooked through* and the broccoli is nicely browned.
6. Remove sheet pan from oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving.

Pork Tenderloin Sheet Meal

Prepare this sheet meal on 2 baking sheets to keep your vegetables from getting to much moisture from the pork

Ingredients:

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

Directions:
1. Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.
2. In a large bowl, toss the apple, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.
3. Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.
4. While the apples and veggies are roasting, place the pork tenderloin in the center of the second baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.
5. Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.*
6. Remove both sheet pans from the oven and allow the pork to rest for 10 minutes before slicing and serving with the roasted apple and vegetables. Enjoy!

Breakfast One Sheet Pan Meal

Ingredients:

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

Directions:
1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
2. In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.
3. Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
4. Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
5. Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness.

More One Sheet Recipes Here

Fajitas


Mediterranean Veggies


Orange Salmon


Sheet Pan Nachos

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