4 Quick, Easy Sheet Pan Meal Ideas

This simple cooking technique makes cleanup a breeze by cooking your meal in one dish

three sheet pan meals are shown with meat and vegetables all on one pan

Leslie Grow / Food Stylist Ashley Nevarez

David Joachim

Published January 28, 2021

Talk about easy! The latest cooking trend is to roast your entire dinner on a single flat pan. These feasts for two are prep-it-and-forget-it.

Za'atar Chicken, Potatoes and Broccoli

1 pound bone-in, skin-on chicken thighs and/or legs
8 halved baby potatoes, 6 large broccoli florets
1/4 cup plain yogurt
zest and juice of 1/2 large lemon
1 clove garlic, pressed; salt and pepper to taste
3 tablespoons olive oil
2 tablespoons za'atar

1. Combine yogurt, lemon zest, garlic, salt and pepper. Chill. Combine oil, lemon juice, za'atar, chicken and vegetables in ziplock bag. Season with salt and pepper and massage to coat. Chill 2-10 hours.

2. Spread chicken (skin side up) and vegetables on sheet pan. Push vegetables to edges and turn potatoes cut-side down. Roast at 425°F until chicken registers internal temperature of 160°F (20-30 minutes).

3. Remove chicken and vegetables to plates. Spoon yogurt onto sheet pan and scrape with spatula to combine. Pour over chicken.

Options: Top with crushed pistachios and fresh thyme. Replace za'atar with 1 teaspoon each dried thyme, cumin and sesame seeds.

Leslie Grow / Food Stylist Ashley Nevarez

Mediterranean Halibut

2 pieces skinless halibut or sea bass (12-16 ounces)
15-ounce can petite diced tomatoes, 1/2 cup chopped fresh fennel, 1/4 cup sliced olives
2 tablespoons minced shallots
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
1 teaspoon honey
1 small orange
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon chopped fresh mint and/or parsley

1. Drain tomatoes and mix in bowl with fennel, olives, shallots, garlic, vinegar, honey, zest from half the orange and 1 tablespoon oil.

2. Line sheet pan with parchment, folding up edges to make a border. Spread tomato mixture on pan. Make well in center and put fish in it, round-side up. Season with salt and pepper and drizzle with 1 tablespoon oil. Top each with 1 thin slice of orange.

3. Roast at 425°F until fish registers internal temperature of 130°F (15 minutes).

4. Remove fish to plates using spatula. Top with tomato mix and fresh mint or parsley.

Options: Serve with crusty bread. Add 1/4 teaspoon pepper flakes to tomato mix.

Leslie Grow / Food Stylist Ashley Nevarez

Flank Steak Fajitas

8-10 ounces flank steak
1 1/2 cups thin-sliced bell peppers, 1 cup sliced red onion, 1/2 cup chopped avocado
2 teaspoons chili powder
1 teaspoon each smoked paprika, garlic powder, cumin and oregano; salt and pepper to taste;
2 tablespoons olive oil
juice of 1/2 lime
4 tortillas; salsa verde and cilantro to taste

1. Mix dried spices. Season beef with salt and pepper, then coat with half the spices and place round-side up in center of pan. Place peppers and onions around meat and season with remaining spices. Drizzle everything with olive oil and lime juice, using hands to coat.

2. Roast at 425°F until beef registers internal temperature of 135°F (12 to 15 minutes).

3. Remove beef to cutting board. Wrap tortillas in foil and warm in oven 5 minutes. Thinly slice beef across grain and return to pan with juices. Fill tortillas with beef, vegetables, avocado, salsa and cilantro.

Option: Use boneless, skinless chicken breast instead of beef.

Pork and Polenta Cacciatore

1 small pork tenderloin (12-16 ounces)
15-ounce can petite diced tomatoes, 1/2 cup chopped bell peppers, 1/2 cup sliced mushrooms
salt and pepper to taste
1/2 teaspoon smoked paprika
1/4 cup minced shallots
1 teaspoon minced garlic
1 tablespoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 16-ounce tube cooked polenta

1. Season pork with salt, pepper and paprika. Chill 2-10 hours. Drain tomatoes, then mix in bowl with peppers, mushrooms, shallots, garlic, rosemary, pepper flakes and 1 tablespoon oil. Chill until ready to cook.

2. Line sheet pan with parchment, folding up edges to make a border. Spread vegetables, making a large well in center. Place pork round-side up in well. Place 1/2-inch-thick rounds of polenta around pork, pushing vegetables to edges. Drizzle 1 tablespoon oil over pork and polenta. Roast at 425°F until pork reaches internal temperature of 140°F (20-25 minutes).

3. Remove pork to cutting board. Use spatula to remove vegetables and polenta to plates. Slice pork and shingle on plates.

Options: Add 2 tablespoons red wine and 1 teaspoon crushed fennel seed to tomatoes.

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