What’s Trending for Suppertime; Sheet-Pan Dinners

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Sheet pan dinners are sort of like the one pot meals, but in the oven instead. There are a lot of reasons to love a sheet-pan dinner. Clean up is a breeze, and there is no time spent hovering over the hot stove. There are lots of delicious options, and with a sheet-pan you can create your own too!!

Sheet-Pan Greek Chicken

For the pan;

16 ounces baby red potatoes, halved

16 ounces green beans, trimmed

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

For the marinade;

8 bone-in, skin-on chicken thighs, (I prefer boneless skinless chicken breast, but the thighs do add great flavor)

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon

1 tablespoon red wine vinegar

1 tablespoon dried oregano

Kosher salt and freshly ground black pepper, to taste

In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until golden brown and slightly charred. Cooking time may vary according to the size of the potatoes.

Serve immediately, garnished with parsley, if desired. Serves 4.

 

Sheet-Pan Pork Loin with Roasted Onions and Potatoes

4 1-inch-thick slices pork loin (6–8 ounces each)

1 1/2 cups dry white wine

2 onions, cut into 1/2-inch-thick slices

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into 1/2-inch-thick rounds

1/4 cup chopped fresh sage leaves

8 thin slices prosciutto

Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Pierce pork slices all over with the tip of a paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over and let marinate at room temperature while preparing other ingredients.

Place onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and sage in same bowl; season with salt and pepper and toss to coat. Place potatoes on sheet, tucking in among onions.

Roast onion-potato mixture until potatoes are beginning to brown around the edges, about 20 minutes. Remove pork from wine and pat dry. Season with salt and pepper and top each pork slice with 2 prosciutto slices. Place pork on baking sheet atop potatoes and onions. Roast until an instant-read thermometer inserted horizontally into center of pork registers 135°, about 10 minutes. Let rest for 5–10 minutes.

Divide onions, potatoes, and pork among plates. Serves 4.

Roasted Chicken and Veggies

4 large boneless chicken breasts

Several Tbs. olive oil

Red Pepper Flakes, to taste

Thyme, to taste

Salt and pepper

2 Red bell peppers, cut in large pieces

1 Red onion, cut in large pieces

Brussels sprouts, cut in half (or cabbage)

Preheat oven to 400 degrees. Brush a large sheet pan with olive oil. Place chicken on pan and brush with olive oil. Sprinkle with red pepper flakes, thyme, salt and pepper. Place pan in oven and roast for 15 – 20 minutes, depending on thickness of chicken.

While the chicken cooks, prep the veggies. Combine them all in a large bowl and toss with more olive oil, paprika, thyme, salt and pepper. Remove chicken from oven and add vegetables to the pan. Place back in oven and cook 10-15 minutes longer. Serves 4.

Sheet-Pan Steak with Broccoli and Beans

4 garlic cloves, divided

1/2 cup balsamic vinegar

3 tablespoons Dijon mustard

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided

2 tablespoons chopped fresh oregano leaves, divided

1 1/2 teaspoons kosher salt, divided

3/4 teaspoon freshly ground black pepper, divided

1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces

1 bunch broccoli (about 10 ounces), cut into small pieces

1 (15-ounce) can cannellini or red kidney beans, rinsed, drained

Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.

Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccoli, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccoli mixture. Place steak on rack; discard vinaigrette.

Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccoli mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccoli mixture and remaining vinaigrette alongside. Serves 4.

Sheet-Pan Salmon and Veggies

4 cups chopped kale leaves, ribs and thick stems removed (you can also use spinach)

2 cups cherry tomatoes

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

4 (5-ounce) salmon fillets

2 tablespoons chopped fresh parsley leaves

For the sweet and spicy mustard glaze;

3 tablespoons spicy yellow mustard

1 tablespoon whole grain mustard

1 tablespoon honey

1 tablespoon reduced sodium soy sauce

1 teaspoon hot sauce, optional

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together mustards, honey, soy sauce and hot sauce; set aside.

Place kale and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with salmon in a single layer and brush each salmon filet with mustard glaze.

Place into oven and cook until the fish flakes easily with a fork, brushing 2-3 times with mustard mixture, about 16-18 minutes. Serves 4.