My weeknights are always super busy, so being able to cook dinner quickly is a major plus. That's why you will love these 15 budget sheet pan dinners. And the best thing: you only use one pan, one oven, and hardly any mess. Each recipe uses either foil or parchment lining, meaning you almost have no cleanup.
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These recipes will help you stretch your grocery budget and not your patience. It can be so stressful trying to juggle your life around your own commitments as well as feeding your kids. This is how I like to cook regularly. Sheet pan cooking can be so efficient; you will actually look forward to it.
Dinner is handled every Sunday
Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.
1) Sheet Pan Roast Chicken Thighs with Potatoes and Carrots
Ingredients
Method
- Preheat oven to 425°F. Toss potatoes and carrots with 1 tbsp oil, 1/2 tsp salt, and 1/2 tsp pepper on a rimmed sheet pan.
- Pat chicken dry. Rub with remaining oil, salt, pepper, garlic powder, and thyme.
- Nestle chicken among the veggies, skin side up. Tuck lemon halves on the pan.
- Roast 35 to 40 minutes until potatoes are tender and chicken reaches 165°F. Broil 2 to 3 minutes if you want crispier skin.
- Let rest 5 minutes, squeeze lemon over everything, and serve.
Chicken thighs with potatoes and carrots are our sheet pan classic, the perfect combination of protein, starch, and vegetables all cooked together.
Chicken thighs are perfect to use here, as they're way more forgiving and you won't overcook them; the meat will still stay moist. Using root vegetables here is ideal as they can roast alongside the chicken on one tray.
When seasoning roast chicken thighs, I like to just keep it simple with good sea salt and cracked black pepper, but you can add any of your favorite spice blends.
I like to roast my carrots soft but with a little bit of bite. I like to use quartered potatoes; try to keep everything around the same size so it looks as even as possible.
The only tricky part is getting the timing right.
2) Sausage, Peppers & Onions Sheet Pan Dinner
Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
- Toss sausage, peppers, and onion with olive oil, salt, pepper, oregano, and smoked paprika in a big bowl.
- Spread mixture in a single layer on the pan so everything roasts instead of steams.
- Roast 20 to 25 minutes, stirring once at the 12-minute mark, until peppers are tender and sausage is browned.
- Drizzle balsamic vinegar, toss, and serve over rice, pasta, or crusty bread.
Sausage, peppers, and onions are a classic stovetop combination, and this is the sheet pan version. Just remember to vary which peppers you use, as different colored peppers have different sweetness levels. I have a pork and herb combo and sausages in the fridge at the moment, which are ideal for this recipe.
I like to slice everything thickly as I like my sheet pan dinners chunky, but you can also cut them to your preferred size. Everyone will end up fighting over the caramelized bits; they are the best.
3) Honey-Soy Salmon with Broccoli on a Sheet Pan
Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil or parchment.
- Whisk soy sauce, honey, vinegar, oil, ginger, and garlic together. Season salmon lightly with salt and pepper.
- Toss broccoli with a little salt, pepper, and a drizzle of the sauce. Spread on one side of the pan.
- Place salmon on the other side and brush generously with remaining sauce.
- Roast 12 to 14 minutes until salmon flakes and broccoli is tender-crisp.
- Sprinkle sesame seeds and squeeze lemon over before serving.
Honey soy salmon with broccoli is a great sweet and savory fish dinner. Remember that salmon does tend to cook quickly, so this is much easier to overcook. I love the honey soy glaze; it was great with the salmon.
I am quite good at cooking salmon at home. I tend to enjoy pan-frying it to get a crispy skin, as well as sheet pan cooking, so I feel fairly confident. A funny thing about this recipe is that everybody wants a piece of broccoli when cooking this; it gets tender and flavorful from the char.
Anyway, check the fish regularly as I don't want to overcook it. You can tell if it's almost ready by giving it a gentle touch and determining how firm it is. If you are not confident doing this, use a thermometer to make sure you don't overcook the salmon.
4) Lemon-Garlic Shrimp and Asparagus Sheet Pan
Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
- Toss shrimp with half the oil, garlic, lemon zest, paprika, salt, and pepper.
- Toss asparagus with remaining oil, a pinch of salt, and a little lemon juice.
- Spread asparagus in one layer on the pan and arrange shrimp in a single layer beside it.
- Roast 8 to 10 minutes until shrimp are pink and asparagus is tender-crisp.
- Squeeze remaining lemon juice over everything and sprinkle with parsley before serving.
This dish has shrimp and asparagus and is a super quick meal with a nice, white yet bright flavor. Remember that the shrimp will cook in minutes, and it's very easy to overcook. A good thing about asparagus is that it will also roast quickly.
Shrimp is a great source of protein and is a regular part of my dinner rotation. Asparagus is great too, so we're getting a good cover on it. We generally love it in our house. Shrimp is so easy to overcook I always add it last, as it when we takes minutes. Throw in some onions and garlic, and you've got a great dinner.
5) BBQ Pork Chop and Sweet Potato Sheet Pan
Ingredients
Method
- Preheat oven to 425°F. Line a sheet pan with foil for easy cleanup.
- Toss sweet potato cubes with 1 tbsp olive oil, paprika, salt, and pepper. Spread on one side of the pan.
- Rub pork chops with remaining oil, garlic powder, salt, and pepper. Place on the other side of the pan.
- Roast 15 minutes, brush pork chops generously with BBQ sauce, then roast 8 to 12 more minutes until internal temp reaches 145°F.
- Let rest 5 minutes, garnish with parsley, and serve straight from the pan.
These BBQ pork chops and sweet potato wedges are perfect for sheet pan cooking and great for weeknights if you are a smoky-sweet flavor lover. Be careful with the pork chops, as it can be very easy to overcook, and it'll turn dry.
Using sweet potatoes is smart here, as they tend to roast well at similar temperatures to meat. When it comes to using barbecue sauce, I always have a bottle of my favorite brand in the pantry.
When cooking pork chops, I like to use a thermometer and take them out at 140 degrees Fahrenheit, then let them rest and use residual heat to finish them off. That way you get a juicy pork chop every time.
You can also use regular potatoes, but my family prefers sweet potatoes. Pick your favorite; it will still be a great dinner.
6) Buffalo Chicken Drumsticks with Celery & Carrots
Ingredients
Method
- Preheat oven to 425°F. Line a sheet pan with foil for easy cleanup.
- Toss drumsticks with buffalo sauce, melted butter, garlic powder, salt, and pepper. Spread on one side of the pan.
- Drizzle celery and carrots with olive oil, salt, and pepper and place beside the chicken.
- Roast 30 to 35 minutes, turning drumsticks once so the sauce caramelizes. Vegetables should be tender-crisp.
- Let rest 5 minutes, then serve with ranch or blue cheese on the side.
If you like spicy wings, you'll love our buffalo chicken drumsticks with celery and carrots. Drumsticks are a great choice for sheet pan cooking, the withstand the high heat sauce well. When using buffalo sauce, you can easily adjust it to suit your spice level.
We make it quite spicy in our house. And we also take the pick drumsticks over wings, as we like the bigger portion size. Throw in a good ranch dressing or blue cheese dressing, and you've got something delicious.
7) Mexican Chicken Fajita Sheet Pan with Tortilla Slices
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Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
- Toss chicken, peppers, onion, oil, and spices in a bowl until well coated.
- Spread mixture on one half of the pan and arrange tortilla wedges on the other half.
- Roast 18 to 22 minutes, stirring once, until chicken reaches 165°F and tortillas are crisp at the edges.
- Serve straight from the pan with lime, cilantro, and cheese if you like.
This one's for the Tex-Mex flavor lovers of fajita-style chicken, using chili, cumin, and garlic for the seasoning, and tortillas on the pan. If you don't want the tortillas to become crispy in the oven, you can keep them off and use warm tortillas instead.
We like to top it over here with classic toppings like sour cream, guacamole, and salsa. We like to do this style rather than a regular one, and even my kids can handle the spice on this one.
8) Pesto Chicken and Cherry Tomato Sheet Pan
Ingredients
Method
- Preheat oven to 425°F. Line a sheet pan with foil for easy cleanup.
- Toss chicken with pesto, salt, and pepper until coated. Arrange on pan.
- Mix tomatoes and onion with olive oil, salt, and pepper. Scatter around chicken.
- Roast 20 to 25 minutes until chicken reaches 165°F and tomatoes are blistered.
- Sprinkle Parmesan and basil over everything. Let rest 5 minutes, then serve.
This recipe offers a simple yet delicious dinner. Cherry tomatoes will burst as they roast, becoming sweet and delicious. You can use store-bought pesto, but if you want to elevate it, try your homemade version. I always prefer using homemade; it tastes so much fresher.
9) Maple-Dijon Salmon with Brussels Sprouts
Ingredients
Method
- Preheat oven to 425°F. Line a sheet pan with foil for easy cleanup.
- Toss Brussels sprouts with olive oil, paprika, salt, and pepper. Spread on one side of the pan, cut side down.
- Whisk maple syrup and Dijon together, then brush over salmon pieces. Season lightly. Arrange salmon on the other side of the pan.
- Roast 12 to 15 minutes until salmon flakes with a fork and sprouts are browned and tender.
- Serve with lemon wedges.
Salmon glazed with a maple Dijon sauce and roasted with Brussels sprouts. It's an ideal, sweet-yet-tangy, fish-based meal, all done on one tray. Maple and mustard are a classic sweet and tangy combo.
When people hear Brussels sprouts, they tend to make a funny face, but roasting them, like in this recipe, helps to bring out the sweetness. It's the only way we eat them in our house. Simple boiled Brussels sprouts just don't compare.
Salmon is super healthy, so we'll be trying to include it in our weeknight rotation. If you are a Brussels sprouts hater and you can't stand them, try cooking them this way. You will be surprised how tasty they are.
10) Italian Sausage, Zucchini & Bell Pepper Sheet Pan
Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
- Toss sausage and veggies with oil, oregano, garlic powder, salt, and pepper in a large bowl.
- Spread in one even layer on the pan so things roast instead of steam.
- Roast 20 to 25 minutes, stirring once halfway through, until sausage is browned and veggies are tender.
- Let rest 3 minutes, then serve with crusty bread or rice.
This Mediterranean-style sheet pan dinner uses Italian sausages, zucchini, and bell peppers for a great combination of protein and vegetables. Be careful when roasting the zucchini, as they can release water and turn soft quickly.
When using Italian sausage, we like to use a spicy version, but you can also use the sweet version. I like to presalt my zucchini before I roast them; this helps to remove some of the water and dry excess moisture. Also, make sure you roast them at high heat. In my house, we like to roast them with olive oil, parmesan, and breadcrumbs. It's delicious.
11) Mediterranean Chickpea and Feta Sheet Pan
Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
- Toss chickpeas, tomatoes, pepper, and onion with oil, oregano, paprika, salt, and pepper directly on the pan.
- Roast 20 to 25 minutes until vegetables are tender and chickpeas are lightly browned.
- Remove from oven, crumble feta over the top, squeeze lemon juice generously, and sprinkle parsley.
- Serve straight from the pan with pita or rice.
This Mediterranean-style sheet pan of chickpeas and feta is ideal for a meatless dinner. The chickpeas roast and turn crispy at high heat, and the feta adds a nice salty contrast; just remember to add it near the end of cooking so it doesn't dry out.
We are not vegetarian in our house, but we do like to incorporate meatless dinners as there is so much good food out there. We also love feta cheese; we love its bold and flavorful bite.
12) Herb-Roasted Pork Tenderloin with Green Beans
Ingredients
Method
- Preheat oven to 425°F. Line a sheet pan with foil for easy cleanup.
- Rub pork with 1 tbsp oil, salt, pepper, rosemary, and thyme. Place in the center of the pan.
- Toss green beans with remaining oil, garlic, and a pinch of salt. Arrange around the pork.
- Lay lemon slices over pork and bake 20 to 25 minutes until pork reaches 145°F.
- Let rest 5 minutes, slice, and serve with the roasted green beans.
Herb-roasted pork tenderloin with green beans gives you some good lean protein and vegetables all on one tray. The tenderloin is lean and quick to cook, and the green beans can become crisp as they roast alongside the meat. When herb-crusting pork, I always opt for a classic style using Dijon, garlic, rosemary, and thyme.
I always like to use a thermometer when cooking pork; there's nothing worse than overcooked pork. We tend to prepare fresh vegetables at home, but frozen ones can still work.
13) Garlic Butter Tilapia with Baby Potatoes
Ingredients
Method
- Preheat oven to 400°F and line a sheet pan with foil or parchment for quick cleanup.
- Toss baby potatoes with a drizzle of olive oil, salt, and pepper. Spread on one side of the pan and roast 15 minutes.
- Mix melted butter, garlic, lemon juice, parsley, salt, and pepper in a small bowl.
- Place tilapia on the other half of the pan, brush with garlic butter, and return to oven 10 to 12 minutes until fish flakes easily.
- Spoon any pan juices over fish and potatoes before serving.
It's a simple fish and starch sheet pan meal. The tilapia has a lot of mild flavor and can cook quickly. And the baby potatoes are great roasted either whole or halved.
Tilapia is a great choice for picky eaters and is easy for pleasing a crowd. My favorite way of seasoning baby potatoes is usually garlic, good oil, and salt and cracked black pepper. I really enjoy letting the potato taste shine through. Using garlic butter in this recipe also helps add extra flavor and richness.
14) Teriyaki Tofu and Broccoli Sheet Pan
Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil.
- Toss tofu and broccoli with sesame oil, garlic powder, soy sauce, and honey. Spread in one layer across the pan.
- Roast 18 to 22 minutes, flipping once, until broccoli is tender and tofu has brown edges.
- Stir teriyaki sauce with cornstarch slurry in a small bowl, then drizzle over the pan. Return to oven 2 to 3 minutes to thicken.
- Garnish with sesame seeds and green onions. Serve with rice.
This Asian inspired sheet pan uses teriyaki tofu and broccoli. Always press or drain your tofu to make sure that when you roast it, it turns crisp.
Everybody loves the sweet soy teriyaki glaze, which you can use with both protein and vegetables. I always like to coat the tofu in some dry starch such as cornstarch, which helps it crisp up. I also like to tear it rather than cut it, as this gives nice crispy edges.
Dishes like these make broccoli one of our favorite vegetables; it's definitely my favorite way to cook it, and it's so much better than plain boiled.
15) One-Pan Breakfast: Eggs, Bacon, and Hash Browns
Ingredients
Method
- Preheat oven to 425°F. Line a rimmed sheet pan with foil for easier cleanup.
- Toss hash browns, onion, olive oil, salt, and pepper on one side of the pan. Spread bacon on the other side.
- Roast 12 to 15 minutes, then move bacon to a paper towel to drain. Stir hash browns and flatten them into a flat bed.
- Crack eggs over the hash brown bed, spaced apart. Return to oven and bake 6 to 8 minutes until whites are set.
- Chop bacon and sprinkle over eggs. Add chives if using and serve straight from the pan.
This one-pan breakfast version is fantastic when you want a great breakfast and little cleanup. It's a great way to use up pantry veggies, eggs, bacon, and hash browns all roasted together on one tray. Just be careful when cooking the eggs, as they can overcook easily. I like to add them towards the end to prevent this.
I love cooking bacon in the oven because it gets crispier than on the stovetop. To make sure your hash browns get crispy, make sure you remove as much water as possible and give them a good coating and oil.
