5+ Favorite Sheet Pan Recipes

Preheat the oven to 425 degrees

Cut potatoes into 1″ dice.

Place potatoes on 1/3 of prepared baking sheet and top with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into potatoes. Spread into a single layer.

Roast in hot oven, 10 minutes.

Trim green beans, if necessary.

Coarsely crush crackers in a ziplock bag.

In a mixing bowl, combine crushed crackers, shredded cheese, and 1 tsp. olive oil. Set aside.

In another mixing bowl, combine half the Buffalo sauce (to taste; reserve remaining for garnish) and softened cream cheese. Set aside.

Pat chicken dry and season both sides with a pinch of salt and pepper.

After 10 minutes, carefully remove sheet from oven and flip the potatoes. 

Place green beans in center of sheet and top with a pinch of salt, garlic pepper, and 2 tsp. olive oil.

Place chicken on empty side of sheet. Evenly top with Buffalo-cream cheese mixture (use less if spice-averse), then cracker-cheese mixture, pressing gently to adhere.

Roast in hot oven until potatoes are browned, green beans are tender, and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

Carefully remove from oven. Top vegetables with softened butter and stir until melted and combined.

To serve, top chicken with remaining Buffalo sauce (to taste) and dressing!

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.

Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.

Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.

Serve immediately with tortillas.

Preheat your oven to 425 degrees F. Line a baking sheet.

Add the gnocchi, tomatoes, kale, garbanzo beans, pepper and onion on a baking sheet. Drizzle with the olive oil.

Sprinkle salt, pepper, garlic powder, and Italian seasoning and toss well.

Cook for 20 minutes or until tomatoes have burst.

Top with parmesan cheese, serve, enjoy!

Preheat your oven to 400 degrees. Cube chicken breasts into bite-sized chunks and season with salt, pepper, Italian seasoning, red crushed chili pepper flakes, paprika, and onion powder. Marinate in a bowl while you prepare the asparagus and the sauce.

Trim the ends of the asparagus. Arrange on one side of the baking sheet, salt and pepper.

In a bowl, combine melted butter, olive oil, minced garlic, hot sauce, soy sauce and juice from 1/2 of a lemon.

Arrange chicken bites next to the asparagus in the sheet pan, then drizzle the chicken bites and asparagus with the lemon butter sauce.

Bake for 20-25 minutes! Remove from oven, garnish the chicken bites and asparagus with parsley, crushed chili pepper, and serve immediately!