Sheet pan dinners are the reason I own more than one large rimmed baking sheet. Everything roasts together, and cleanup is a single pan, sometimes lined with foil so it is barely a pan at all.
Six sheet pan dinners with minimal cleanup
1. Sheet pan sausage and vegetables
Line the pan with foil or parchment first. Cut vegetables to a similar size so everything finishes together instead of some pieces burning while others are underdone.
2. Sheet pan fajitas
Spread everything in a single layer with space between pieces. Crowding the pan steams the chicken and peppers instead of giving them any char.
3. Sheet pan salmon and asparagus
Salmon and asparagus cook at almost the same rate, so they can go on the pan at the same time, unlike most protein and vegetable pairings.
4. Sheet pan meatballs and broccoli
Meatballs need a bit more space than you think to brown on the bottom rather than steam against each other.
5. Sheet pan shrimp boil
Par-cook potatoes and corn for about 10 minutes before adding shrimp, which only needs the final 6 to 8 minutes in the oven.
6. Sheet pan chicken thighs and root vegetables
Root vegetables take longer than chicken thighs, so give them a 10 minute head start in the oven before adding the chicken to the pan.
The parchment paper trick
Lining the pan means the only thing you wash afterward is the serving dishes. I keep a roll of heavy-duty foil specifically for this, since thin foil tears on sticky marinades.
Frequently asked questions
Why do my sheet pan vegetables come out soggy instead of roasted?
Usually overcrowding the pan. Vegetables need space around them for the hot air to circulate, or they steam in their own moisture instead of browning.
What oven temperature works best for sheet pan dinners?
400 to 425°F for most combinations. Higher heat gives better browning in the same amount of time it takes the inside to finish cooking.