31 Best Chicken Sheet Pan Dinners for Easy Clean Up

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sheet Pan Chicken Thighs with Garlic and Honey

Sheet Pan Chicken Thighs with Garlic and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

2. Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

This sheet pan cashew chicken is a great macro-friendly dinner or lunch meal. It’s nutty, sweet, great for meal prep. On top of it all, the recipe is high protein, gluten-free and dairy-free.

Ingredients

• 2 pounds chicken breast (boneless, skinless, cut into ¼-1/2 inch cubes)
• 1 broccoli head (cut into florets)
• 2 red bell peppers (sliced)
• 1 cup unsalted cashews
• 4 garlic cloves (minced)
• 1 tsp ginger powder
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame oil
• 1 tbsp cashew butter
• 2 tbsp honey

Instructions

1. Preheat the oven to 400F and line a large sheet pan with parchment paper or baking foil. Spray itwith oil or cover it with olive oil using a brush.
2. Add cut chicken, vegetables, and cashews into a large bowl or just straight into the baking sheet.
3. In a separate bowl, mix together minced garlic cloves, grated ginger, coconut aminos, vinegar, sesame oil, cashew butter, and honey. Combine all the ingredients as well as you can. That might take a bit of mixing to achieve.
4. Now, pour the sauce into the chicken mixture. Toss so that all the ingredients are well covered with sauce.
5. Now, spread the mixture of meat and veggies evenly on a sheet pan.
6. Bake in the oven for 15-20 minutes until the chicken and veggies are fully cooked.

3. Sheet Pan Chicken and Mango Stir Fry

Sheet Pan Chicken and Mango Stir Fry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups mango chunks (from about 2 medium mangoes)
• 2 red bell peppers, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil, divided
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice (optional)
• 1/4 teaspoon red pepper flakes (adjust to heat preference)
• Salt and black pepper to taste
• 1 tablespoon cornstarch (optional, for glaze)
• 1 tablespoon water (optional, for cornstarch slurry)
• Sesame seeds and chopped green onions for garnish (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat.
2. 2. In a large bowl, toss the chicken pieces with 1 tablespoon olive oil, salt, pepper, half of the minced garlic, and half of the grated ginger.
3. 3. Spread the chicken on the sheet pan in a single layer. Scatter the red and yellow bell peppers and red onion around the chicken. Drizzle with the remaining olive oil and season lightly with salt and pepper.
4. 4. Bake 15–18 minutes, until the chicken reaches 165°F (74°C) and the vegetables start to blister and tenderize.
5. 5. Meanwhile, in a small bowl, whisk together the soy sauce, honey, rice vinegar, lime juice (if using), remaining garlic and ginger, and red pepper flakes.
6. 6. Remove the sheet pan from the oven. Add the mango chunks and pour the sauce over the pan. Toss to coat and return to the oven for 4–7 minutes, until the mango is just tender and the chicken is cooked through.
7. 7. If you want a glossy glaze, stir the cornstarch and water together to form a slurry and whisk into the pan. Return to the oven for 1–2 minutes to thicken the sauce.
8. 8. Remove from the oven, give one final toss, and garnish with sesame seeds and green onions. Serve hot on its own or with rice or quinoa.

4. Maple Ginger Chicken Tray bake

Sheet Pan Chicken, Squash and Fennel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘2’, ‘2 servings’]

This sheet pan chicken and squash with fennel is so simple to prep and perfect for a busy weeknight dinner. Gluten-free and low histamine, it serves 2 generously.

Ingredients

• 2 boneless skinless chicken breasts (divide into smaller pieces, if required)
• 1 small squash (sliced into wedges, seeds removed)
• 1 fennel (fronds removed, de-cored and sliced)
• 1 cup blueberries
• 2 tbsp fresh thyme leaves
• 1/4 cup olive oil
• 2 tbsp maple syrup
• 1 cm ginger (grated)
• 1 garlic clove (finely diced or minced)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 390F / 200C.
2. Make the maple ginger dressing by combining all the ingredients and stirring well.
3. Arrange the diced squash, fennel and blueberries on a baking sheet in an even layer and drizzle over half the dressing. Toss to combine. Add the chicken breasts to the pan and spoon over the remaining dressing. Roast for 40-45 minutes or until chicken is thoroughly cooked through (internal temperature of 165F at the deepest point using a meat thermometer).
4. Garnish with fresh thyme leaves, and then serve.

5. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

6. Sheet Pan Mojo Chicken

Sheet Pan Mojo Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT65M · Yield: [‘6’, ‘6 -8 servings’]

This sheet pan mojo chicken is tender, juicy, and packed with bold Cuban flavors — fresh lime and orange, garlic, cumin, and oregano in a fast 10-30 minute marinade, roasted at 425°F until golden and garlicky. 35 grams of protein per serving, naturally gluten-free and dairy-free, and perfect for meal prep.

Ingredients

• ¼ cup + 1 tablespoon olive oil (divided)
• 2 tablespoons distilled white vinegar
• ¼ cup minced garlic (about 6–8 cloves)
• 1 teaspoon kosher salt
• 1 lime (zested and juiced (about 1½ teaspoons zest + 2 tablespoons juice))
• 1 orange (zested and juiced (about 2 teaspoons zest + ¼ cup juice))
• 1½ teaspoons cumin
• 1½ teaspoons dried oregano
• ½ teaspoon black pepper
• Pinch to ⅛ teaspoon cayenne pepper
• 2½ lbs boneless skinless chicken thighs (or breasts, cut in half lengthwise)
• ½ yellow or white onion (sliced into thin half-moons)

Instructions

1. In a large bowl, whisk together ¼ cup olive oil, vinegar, garlic, salt, orange and lime zest and juices, cumin, oregano, black pepper, and cayenne.
2. Add the chicken and toss to coat. Refrigerate for 10–30 minutes. Do not marinate longer.
3. Preheat oven to 425°F. Oil a large rimmed baking sheet with the remaining 1 tablespoon olive oil. Scatter the onions over the oil.
4. Remove chicken from the marinade, reserving the marinade. Place chicken over the onions 1–2 inches apart. Spoon reserved marinade over the chicken.
5. Bake 24–27 minutes until internal temperature reaches 165°F and garlic is turning golden.
6. Rest 5 minutes before serving.

7. Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This easy mess-free recipe for sheet pan chicken and potatoes with a mega flavorful rub and lots of fresh herbs is cooked in under an hour. Add fresh asparagus or broccoli for a touch of greens and enjoy over rice, your favorite low carb cauli-rice or salad!

Ingredients

• 3-4 chicken leg quarter or chicken thighs
• 4 tbsp olive oil
• 4 cloves garlic, (minced)
• fresh parsley
• 2 lb baby potatoes
• 1 tsp sea salt and freshly ground pepper
• 1 tsp each, paprika, garlic and onion powder
• 1/2 tsp all-purpose seasoning and oregano

Instructions

1. Mix the dry rub on a small glass bowl and set aside.
2. Wash and dry chicken with paper towel. Do not leave chicken skin wet or moist otherwise you will end up with soggy chicken not crispy.
3. Coat chicken with 2 tbsp of olive oil, add minced garlic and season well wtih dry rub. Transfer to a lined sheet pan and set aside
4. Season the potatoes with remaining oil and dry rub. Add to the sheet pan*
5. Roast chicken and potatoes at 415F degrees for 45-50 minutes or until chicken is golden brown and skin is crispy, and the potatoes are cooked through**
6. Garnish with fresh parsley and serve.

8. Roast Chicken Butternut Squash Traybake

Roast Chicken and Butternut Squash Traybake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT80M · Yield: [‘4’]

Roast Chicken and Butternut Squash Traybake – With Pumpkin season round the corner, I thought I would share a recipe that I have been making for a few years. This recipe is easy to make and it screams comfort. It is perfect for a Sunday lunch and has the wow factor whilst being effortless to make. Needless to say you can make it with Pumpkin too!

Ingredients

• 1.5 Kg Whole Chicken, Skin on
• 4 tbsp Olive Oil
• 4 tbsp Butter
• 6 cloves Garlic (Crushed)
• 2 inch Ginger (Crushed)
• 1 Lemon (Juice and Zest)
• 1 tsp Chilli Powder
• 1 ½ tsp Smoked Paprika
• 1 ½ tsp Ground Cumin
• 1 ½ tsp Ground Coriander
• ¼ tsp Ground Cinnamon
• ½ tsp Ground Cardamom
• 1 tsbp Garam Masala Powder
• 1 Butternut Squash (Peeled ant cut into 1/2 moons)

Instructions

1. Preheat the oven to Gas mark 9/240 C.
2. Season the Chicken inside and outside.
3. Combine Butter, Oil, Garlic, Ginger, Lemon, Chilli Powder, Ground Cumin, Ground Coriander, Ground Cinnamon, Ground Cardamom and Garam Masala Powder in a bowl and mix together.
4. Loosen Chicken skin with your fingers. Push butter underneath the skin and add any remaining butter on top.
5. Add chopped Squash to tin.
6. Nestle the Chicken on top of the Squash. Cook for 10 minutes.
7. Turn heat down to Gas Mark 4/180 C. Cook for 40 minutes to 50 minutes or until the Chicken is golden brown. Baste a couple of time during cooking.
8. Rest for 10 minutes.

9. Oven Baked Marinated Chicken Tenders

Oven Baked Marinated Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This oven-baked marinated chicken tenders recipe is simple to make, juicy, and delicious. Plus, they’re healthy and gluten-free!

Ingredients

• 1½ pounds chicken tenderloins (fresh or frozen *for frozen, see notes below)
• 1½ cups Italian salad dressing (prepared)
• 1-2 tablespoons olive oil
• 4 potatoes (scrubbed and cut in 1-inch diced cubes)
• 3 cups green beans (fresh or frozen *for frozen, see notes below)
• all-purpose seasoning

Instructions

1. Preheat the oven to 400ºF. Prepare the baking sheet by spraying it with cooking oil, or line it with parchment paper or a Silpat silicone sheet.
2. Add the chicken tenders to a glass dish or Ziplock bag, then pour in the Italian salad dressing. Ensure that the chicken strips are submerged. Cover with a lid or seal the bag.
3. Refrigerate the chicken and marinade for 6-12 hours. I like to do this in the morning, then bake the chicken and vegetables that evening for dinner.
4. Remove the chicken from the marinade, and dispose of the marinade.
5. Add the chicken to your prepared baking sheet along with the potatoes and green beans (if using). If you prefer more firm green beans, add them to the sheet the last 10-12 minutes of baking. Drizzle vegetables with olive oil. Lightly season with all-purpose seasoning.

Baking Instructions

1. Bake the chicken tenders at 400ºF for 23-28 minutes until they reach an internal temperature of 165ºF in the center. I recommend checking the temperature of the chicken after 20 minutes. The potatoes should be tender when pierced with a fork.
2. Serve the chicken tenders warm with your favorite dipping sauces like ranch, BBQ, or honey mustard.

10. Sheet Pan Jerk Chicken with Pineapple

Sheet Pan Jerk Chicken with Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’]

This Sheet Pan Jerk Chicken with Pineapple is full of spicy and sweet flavor that your family will love. It’s quick and easy to prepare in one pan and full of good for you vegetables. {gluten free, paleo, whole30}

Ingredients

• 3 chicken breasts,
• 2 peppers, sliced
• 1 onion, sliced
• 1/2 cup fresh pineapple, diced
• 1 tsp onion powder
• 1/2 tsp cayenne powder
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 1/2 tbsp olive oil

Instructions

1. Preheat oven to 425º. Place chicken breast between waxed paper and pound until an even thickness.
2. Place cut vegetables on a sheet pan and drizzle with olive oil, salt and pepper.
3. Mix spices together in a small bowl and sprinkle on both sides of chicken breasts.  Nestle the chicken pieces in between veggies on the sheet pan.
4. Cook for about 12 minutes or until an instant-read thermometer registers 165º.

11. Ranch Sheet Pan Chicken and Veggies Dinner

Sheet Pan Chicken and Veggies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This easy Chicken Dinner is loaded with flavor and ready in about 30 minutes

Ingredients

• 1 large sweet potato (peeled and cubed)
• 2 ½ tablespoons olive oil (divided)
• 1 pound (454g) boneless skinless chicken breasts ( cut into bite sized pieces)
• 2 onions (peeled and sliced (one red and one white for color))
• 1 bell pepper (deseeded and diced large)
• 14 grape tomatoes
• 1 ounce (28g) ranch seasoning (1 packet)
• 2 teaspoons dried oregano (or Italian seasoning)
• 1 teaspoon smoked paprika
• garlic salt (to taste)

Instructions

1. Preheat oven to 400 degrees F /200 degrees C / gas 6 and line a sheet pan with parchment paper.
2. Place the sweet potato in the middle of the sheet pan and pour on 1 tablespoon of the oil. Mix until coated and then cook for 15 minutes.
3. In a large bowl, combine diced chicken, peppers, onion, tomatoes, remaining oil, ranch seasoning, paprika, Italian seasoning and garlic salt.
4. Add the chicken mixture to the sheet pan, placing it around the sweet potatoes.
5. Return sheet pan to the oven and cook for an additional 15 -18 minutes until the chicken is cooked through and the internal temperature is at least 165 degrees F / 74 degrees C.

12. Pesto Chicken Tray Bake

Pesto Chicken Tray Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘2’, ‘2 servings’]

This pesto chicken tray bake is so flavourful, and yet the easiest recipe to put together for a family meal. Simply make the pesto and coat the chicken, add the vegetables and then let the oven do the work! Serves two with generous portions.

Ingredients

• 2 chicken breasts (cut into smaller pieces, if required)
• 1 red bell pepper (diced)
• 1/2 green bell pepper
• 2 small leeks (diced)
• 1/2 cup chicken broth
• 1/4 cup basil leaves (tightly packed)
• 1/4 cup pumpkin seeds
• 1/8 cup olive oil
• 1 garlic clove
• pinch salt

Instructions

1. Preheat the oven to 200C / 390F.
2. Make the pesto by combining all the ingredients in a blender, and blending to the texture of your preference.
3. Add vegetables to your baking tray and nestle chicken breasts in between. Spoon the pesto onto the chicken breasts. Pour the chicken broth around the chicken and over the vegetables. Bake for 40-45 minutes or until the chicken is full cooked with an internal temperature of 165F.

13. Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

14. Sweet Chilli Chicken Sheet Pan Dinner

Sweet Chilli Chicken Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

Love sweet chili sauce? Make this healthy sweet chili chicken dinner you can quickly bake in the oven. Gluten-free and dairy-free.

Ingredients

• 4 chicken breasts (cubed into 1-inch pieces)
• 4 cups broccoli florets
• 2 red bell peppers (diced)
• 2 tsp sesame seeds
• 1/2 cup cilantro leaves
• 1 lime (sliced into 4 wedges)
• 2 tbsp sesame oil
• 3 tbsp sweet chilli sauce
• 2 tbsp fresh lime juice
• 2 cloves garlic (minced)
• 1/2 tsp ginger (grated)

Instructions

1. In a small bowl, mix all the sauce ingredients.
2. Preheat the oven to 400F. Oil your baking sheet.
3. In a separate bowl, add in the chicken breast cubes, cover with 1/3 cup of the sauce. Stir the chicken to coat it.
4. Add chicken onto the baking sheet, then spread broccoli and bell peppers around it. Drizzle the remaining sauce all over the veggies.
5. Bake in the oven for 15 minutes. Sprinkle with sesame seeds, cilantro leaves, and top up with lime wedges.

15. Cheesy Sheet Pan Pasta with Vodka Sauce and Chicken

How to Make Spicy Vodka Sauce from Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’, ‘5 Servings’]

This Spicy Vodka Sauce comes together fast, with bold flavor and a smooth, velvety finish. No jars, no shortcuts—just pantry staples in one skillet.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion (finely chopped)
• 3-4 cloves garlic (minced)
• 1 tsp red pepper flakes (adjust to taste)
• 2 tbsp tomato paste
• ½ cup vodka
• 1 15 oz can crushed tomatoes
• ¾ cup heavy cream
• ½ cup freshly grated Parmesan cheese (plus more for serving)
• Salt and black pepper (to taste)
• Fresh basil or parsley (for garnish)
• 12 oz pasta (penne, rigatoni, or your favorite shape)
• Reserved pasta water (as needed)

Instructions

1. Bring a large pot of salted water to a boil. Cook your pasta until al dente. Reserve ½ cup of the pasta water before draining.
2. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook for about 5–6 minutes, until soft and translucent. Add garlic and red pepper flakes, and cook for 1 more minute until fragrant.
3. Stir in the tomato paste and cook for 2–3 minutes to caramelize it slightly—it should deepen in color and smell amazing.
4. Pour in the vodka and stir, scraping up any bits from the bottom of the pan. Simmer for 2–3 minutes to let the alcohol cook off.
5. Stir in the entire 15 oz can of crushed tomatoes. Simmer for 10 minutes, uncovered, to let the sauce thicken and the flavors concentrate.
6. Reduce heat to low and slowly stir in the heavy cream. Let it simmer for another 3–5 minutes until silky and slightly thickened.
7. Stir in the grated Parmesan and season to taste with salt and black pepper. If the sauce gets too thick, add a splash of reserved pasta water to loosen it.
8. Add the drained pasta into the sauce and toss until every piece is coated. Serve hot with extra Parmesan and a sprinkle of fresh herbs.

16. Sheet Pan Chicken Tacos with Summer Corn Salsa

Sheet Pan Chicken Tacos with Summer Corn Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small (6-inch) corn tortillas
• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced (plus extra wedges for serving)
• 1 ripe avocado, diced (optional)
• 1/4 cup cotija cheese or feta, crumbled (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat.
2. 2. In a bowl, whisk together 1 tablespoon of olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat evenly.
3. 3. Arrange the seasoned chicken on the sheet pan in a single layer. Bake 18–22 minutes, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. If desired, rotate the pan halfway through for even cooking.
4. 4. While the chicken cooks, make the Summer Corn Salsa: in a large bowl, combine corn kernels, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and the remaining 1 tablespoon olive oil. Season with salt and pepper to taste. Toss to combine.
5. 5. In the last 4 minutes of cooking, warm the tortillas on the sheet pan or in a dry skillet until pliable.
6. 6. Let the chicken rest 5 minutes, then slice or shred. Assemble each taco by adding chicken to a tortilla, topping with corn salsa, avocado, and cheese if using. Serve with extra lime wedges.
7. 7. Optional: garnish with extra cilantro or cotija cheese as desired.

17. Sheet Pan Chicken and Cauliflower

Sheet Pan Chicken and Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT80M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it’s high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.

Ingredients

• 6 chicken thighs (boneless, skinless)
• 1/2 cup olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp ground ginger
• 4 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 large cauliflower head (or 2 small ones)
• Parsley (chopped)
• Dill (chopped)
• Red onion (thinly sliced)

Instructions

1. Preheat the oven to 400F.
2. In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
3. Rinse and cut your cauliflower head into florets.
4. In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
5. Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
6. Roast in the oven for 30 minutes until the chicken is fully cooked.
7. Garnish with parsley, dill, and red onion.

18. Peach Chicken Sheet Pan Dinner

Peach Chicken Sheet Pan Dinner Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

Looking for a tasty way to make chicken? Try this peach chicken sheet pan recipe. 

Ingredients

• 3 chicken thighs (bone in)
• 3 chicken drumsticks (bone in)
• 1 tbsp oil
• ¾ cup peach preserves
• 2 tsp soy sauce
• 2 tsp rice wine vinegar
• 1 tbsp dijon mustard
• 2 tsp oil
• 4 whole potatoes (sliced in 1/2″ pieces)
• 1 lb broccoli (fresh pieces)

Instructions

1. Preheat oven to 400℉ and grease a baking sheet with nonstick cooking spray. Place chicken on baking sheet and season with salt and pepper.
2. In a large bowl, add broccoli, oil, and potatoes and mix well to coat evenly with oil. Season with salt and pepper. Sprinkle onto prepared baking sheet, making sure vegetables are in a single layer.
3. In a saucepan, add oil, preserves, soy sauce, vinegar, and mustard and mix well. Heat on medium low heat mixing constantly just until boiling. Remove from heat and baste or spoon onto chicken.
4. Bake for 40-45 minutes or until chicken is no longer pink in the center.

19. Sheet Pan Honey Balsamic Chicken Tenders and Vegetables

Sheet Pan Honey Balsamic Chicken Tenders and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

Sheet Pan Balsamic Chicken Tenders with Vegetables is an easy no-fuss meal that cooks on one sheet pan with little clean-up required.

Ingredients

• 1 pound chicken tenderloins
• 1/4 sweet onion (diced)
• 1 medium zucchini (cut into chunks)
• 1 bell pepper (cut into chunks)
• 1 cup cherry tomatoes (cut in half)
• 1 cup matchstick carrots
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1/4 teaspoon crushed red pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon Italian seasoning
• 1 teaspoon honey
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. In two medium bowls whisk together each of the marinades {the chicken marinade and the vegetables marinade}.
3. Place parchment paper on a large baking tray and lay the chicken tenders in a row. Use a brush to brush each side of the chicken tenders with the chicken marinade. Drizzle the remaining marinade over top of the chicken.
4. In a large mixing bowl put the onion, zucchini and bell peppers {not the tomatoes or carrots}, add the vegetable marinade in and combine well.
5. Pour the vegetables on the baking sheet next to the chicken and spread the vegetables into an even layer. Roast in the oven at 400 degrees F for 15 minutes and then add the tomatoes and carrots to the sheet pan.
6. Roast for another 10-15 minutes or until the chicken tenders reach an internal temperature of 165 degrees F. Remove from the oven and garnish with fresh parsley. Serve over brown or white rice, pasta or on its own.

20. Sheet Pan Chicken and Apple Curry

Sheet Pan Boneless Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT34M · Total: PT44M · Yield: [‘4’, ‘4 servings’]

This easy Sheet Pan Chicken & Apple Curry is a complete meal on a pan, and will fill your family up with chicken, rice, fruits and vegetables. Everything goes onto a single baking pan!

Ingredients

• 2 garlic cloves (minced)
• 4 tablespoons unsalted butter (melted)
• 1 1/2 teaspoons curry powder
• 1 teaspoon kosher salt
• Nonstick cooking spray
• 1/2 yellow onion (chopped)
• 1 pound boneless skinless chicken thighs (cut into 1-inch pieces)
• 2 packages microwavable basmati rice (8.8 ounces each (do not microwave first))
• 2 Michigan Fuji apples (chopped)
• 1 cup frozen peas
• 1/3 cup raisins
• Cashews, cilantro and plain yogurt, for serving (optional)

Instructions

1. Preheat oven to 475 degrees F. In small bowl, stir together garlic, butter, curry powder and salt.
2. Spray 13 x 18-inch rimmed baking pan with cooking spray. Spread onion in single layer on prepared pan. Transfer to oven and cook 6 to 8 minutes or until onion is lightly browned.
3. Arrange chicken in even layer over onion. Squeeze rice packages to break up any clumps of rice, then open and sprinkle rice in even layer over chicken. Drizzle rice with butter mixture. Cover pan tightly with foil and return to oven for 20 minutes.
4. Remove pan from oven and carefully remove foil. Add apples, peas and raisins to pan; stir until everything on pan is well combined. Cover with foil and return to oven. Cook 8 to 10 minutes longer or until chicken is fully cooked.
5. Remove pan from oven and carefully remove foil. Stir and serve with cashews, cilantro and yogurt, if desired.

21. Sheet Pan Chicken Sausage with Honey Mustard

Honey Mustard Sheet Pan Chicken Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 Servings’]

This dinner is easy to make with chicken sausage, plenty of veggies, and a delicious honey mustard glaze that ties everything together.

Ingredients

• 12 oz cooked chicken sausage* (sliced)
• 2 cups Brussels sprouts (halved (about 6 ounces))
• 2 cups Yukon gold potatoes (diced into 1-inch pieces (about 2 potatoes))
• 1 cup baby carrots (halved)
• 2 tablespoons olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat your oven to 400°F.
2. Arrange the sliced sausage, Brussels sprouts, potatoes, and carrots on a sheet pan.
3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
4. Bake for 20 minutes.
5. While the sheet pan is in the oven, whisk together all the honey mustard glaze ingredients in a small bowl.
6. Remove the sheet pan from the oven. Toss the veggies and sausage, then brush everything generously with the honey mustard glaze. Save any extra glaze for dipping.
7. Return to the oven and bake for another 15 minutes, or until the veggies are tender and caramelized.
8. Serve warm, with additional glaze if desired.

22. Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

23. Sheet Pan Lemon Chicken with Potatoes and Broccoli

Sheet Pan Lemon Chicken with Potatoes and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT85M · Yield: [‘4’]

A one pan meal of roasted chicken thighs in a bright and tangy lemon garlic marinade with potatoes and broccoli.

Ingredients

• ½ cup olive oil
• zest and juice from 2 lemons
• 2 teaspoon dried oregano
• ½ teaspoon dried thyme
• 3 cloves garlic (minced)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 pounds chicken thighs
• 2 pounds baby Yukon gold potatoes (halved)
• 1 pound broccolini or broccoli florets

Instructions

1. To prepare the marinade, combine the first 7 ingredients in a medium bowl and stir to combine.
2. Add chicken thighs to a large resealable plastic bag and pour in all but ¼ cup of the marinade, then seal and shake until well coated. Set aside the remaining ¼ cup of marinade for later.
3. Refrigerate for at least 30 minutes up to 2 hours, turning occasionally to redistribute the marinade.
4. Preheat oven to 400 degrees F.
5. Toss the potatoes in the reserved ¼ cup of marinade and place on sheet pan, then add the chicken to the pan and discard the marinade.
6. Bake for around 25-30 minutes then add broccoli and bake for another 15-20 minutes until chicken is cooked through.

24. Sheet Pan Cauliflower and Chicken Street Taco Bowls

Sheet Pan Cauliflower & Chicken Street Taco Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 people’]

An easy sheet pan street taco bowl recipe featuring crispy chicken thighs & roasted cauliflower. Spiced to perfection & drizzled with cilantro lime sauce, these street taco bowls make the ultimate weeknight meal!

Ingredients

• 6 bone-in, skin-on chicken thighs (see instructions below for boneless, skinless thighs)
• 1 large head cauliflower (cut into florets)
• 3 tbsp avocado oil (or olive oil)
• 1/2 tsp salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/4 cup cotija cheese (optional – or use feta if you want!)
• chopped cilantro (for garnish, optional)
• 3/4 cup mayo (I love Chosen Foods Avocado Oil Mayo)
• 1/4 cup chopped fresh cilantro
• 1 clove minced garlic
• zest from 1 lime
• 2 tbsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 400. Line a baking sheet with parchment paper.
2. Mix all of the Cilantro Lime Chili mayo ingredients together in a bowl and set aside in the fridge.
3. Combine the salt, garlic powder, onion powder, chili powder, paprika, and pepper and mix together in a small bowl.

Bone-In Skin On Thighs

1. Place the chicken thighs skin-side up on the baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle some of the spice mixture onto each thigh. Rub it in so each one is coated. You should have 1-2 tsp of the spice rub leftover. Bake the thighs for 20 minutes.
2. Place the cauliflower florets in a bowl and toss with the remaining 1 tbsp olive oil and the remaining spice rub mixture.
3. When the timer goes off, add the cauliflower to the sheet pan so it is surrounding the chicken thighs. Bake for an additional 25-30 minutes until the cauliflower is browned and crispy and the chicken thighs are at least 165 degrees internal temp.
4. Drizzle the cauliflower & chicken thighs with the mayo and sprinkle with extra cilantro and cotija cheese. Enjoy!

Boneless, Skinless Thighs

1. For boneless thighs, start by tossing the cauliflower with 1 tbsp oil and 2 tsp of the spice mixture in a bowl. Add the boneless thighs to a sheet pan and drizzle with avocado oil. Sprinkle the remaining spice mixture over each thigh and use your hands to press it down so it sticks. Add the cauliflower to the sheet pan around the chicken thighs, and bake everything at 400 degrees for 30 minutes, or until the chicken reaches an internal temp of 165 degrees.
2. Serve topped with cilantro, cheese and the aioli.

25. Sheet Pan Ratatouille Chicken

Sheet Pan Ratatouille Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.8 lb/820 g)
• 1 medium eggplant, cut into 1-inch pieces (about 3 cups)
• 2 medium zucchini, sliced into half-moons (about 3 cups)
• 2 bell peppers (any color), sliced
• 1 pint cherry tomatoes (about 2 cups) or 2 cups diced tomatoes
• 1 large onion, cut into 1-inch chunks
• 3 garlic cloves, minced
• 3 tablespoons olive oil, divided
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar (optional, for finishing)
• Fresh basil or parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. 2. In a large bowl, toss eggplant, zucchini, peppers, onion, cherry tomatoes, and minced garlic with 2 tablespoons olive oil, thyme, oregano, paprika (if using), salt, and pepper. Spread vegetables in a single layer on the sheet pan.
3. 3. Pat the chicken thighs dry. Rub with the remaining 1 tablespoon olive oil, salt, pepper, and a pinch of oregano if desired. Nestle the chicken among the vegetables on the sheet pan.
4. 4. Roast 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. Flip the chicken halfway through for even browning.
5. 5. If using balsamic vinegar, drizzle 1 tablespoon over the pan and roast 2–3 minutes more to glaze the vegetables slightly.
6. 6. Remove from oven, rest 5 minutes, and garnish with chopped fresh basil or parsley before serving.

26. Sheet Pan Apricot Chicken and Potatoes

Sheet Pan Mojo Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT65M · Yield: [‘6’, ‘6 -8 servings’]

This sheet pan mojo chicken is tender, juicy, and packed with bold Cuban flavors — fresh lime and orange, garlic, cumin, and oregano in a fast 10-30 minute marinade, roasted at 425°F until golden and garlicky. 35 grams of protein per serving, naturally gluten-free and dairy-free, and perfect for meal prep.

Ingredients

• ¼ cup + 1 tablespoon olive oil (divided)
• 2 tablespoons distilled white vinegar
• ¼ cup minced garlic (about 6–8 cloves)
• 1 teaspoon kosher salt
• 1 lime (zested and juiced (about 1½ teaspoons zest + 2 tablespoons juice))
• 1 orange (zested and juiced (about 2 teaspoons zest + ¼ cup juice))
• 1½ teaspoons cumin
• 1½ teaspoons dried oregano
• ½ teaspoon black pepper
• Pinch to ⅛ teaspoon cayenne pepper
• 2½ lbs boneless skinless chicken thighs (or breasts, cut in half lengthwise)
• ½ yellow or white onion (sliced into thin half-moons)

Instructions

1. In a large bowl, whisk together ¼ cup olive oil, vinegar, garlic, salt, orange and lime zest and juices, cumin, oregano, black pepper, and cayenne.
2. Add the chicken and toss to coat. Refrigerate for 10–30 minutes. Do not marinate longer.
3. Preheat oven to 425°F. Oil a large rimmed baking sheet with the remaining 1 tablespoon olive oil. Scatter the onions over the oil.
4. Remove chicken from the marinade, reserving the marinade. Place chicken over the onions 1–2 inches apart. Spoon reserved marinade over the chicken.
5. Bake 24–27 minutes until internal temperature reaches 165°F and garlic is turning golden.
6. Rest 5 minutes before serving.

27. Sheet Pan Harissa Chicken with Roasted Vegetables

Sheet Pan Harissa Chicken Thighs with Roasted Vegetables (Low-Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT50M · Yield: 4

Baked harissa chicken thighs with roasted vegetables makes an easy and flavorful sheet pan chicken dinner! Crisp and spicy chicken thighs pair perfectly with a creamy lemon-cilantro Greek yogurt that cuts through the heat.

Ingredients

• 1 yellow onion, cut into thick wedges
• 1 fennel bulb, sliced (optional)
• 2 medium zucchinis, cut into bite-sized chunks
• 1 small sweet potato, cut into bite-sized pieces (optional)*
• 1 bell pepper, sliced into strips
• 2-1/2 pounds chicken thighs (about 5-6 pieces, bone-in and skin on)
• 3 tablespoons olive oil or avocado oil
• 1 large lemon, half juiced and the other half cut into slices
• 1/2-1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons harissa seasoning (see notes for using harissa paste)
• 3/4 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1/4 cup chopped cilantro

Instructions

1. Preheat the oven to 425°F. On a large baking sheet, spread the cut veggies in an even layer, then drizzle with 2 tablespoons of olive oil (or avocado oil). Use your hands to spread it around so the veggies are evenly coated.
2. Nestle each chicken piece into the veggies and drizzle the remaining 1 tablespoon of oil onto the chicken. Use your hands again to spread it around.
3. Squeeze half of a lemon over the sheet pan. Sprinkle on the salt and pepper, then dust the entire tray with a generous amount of harissa seasoning. Use your hands to gently toss the veggies in the seasoning and evenly coat the chicken.
4. Arrange the lemon slices on top of the chicken and veggies. Transfer the sheet pan to the oven and bake at 425°F for 35-40 minutes or until the chicken is done. Remove from oven and allow it to rest for at least 5 minutes before serving.
5. To make the lemon-cilantro Greek yogurt, spoon the yogurt into a small bowl and add the lemon juice. Whisk to combine. Toss in the chopped cilantro and gently fold it in.
6. Serve the harissa chicken thighs with the roasted veggies and a spoonful of the Greek yogurt for dipping.

28. Sheet Pan Hummus Crusted Chicken

Sheet Pan Hummus Crusted Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [‘4’]

This baked hummus crusted chicken is a complete sheet pan chicken dinner with crispy-tender roasted green beans! Tender and juicy chicken breasts on the inside and crispy on the outside!

Ingredients

• 4 x 7 ounce (200 grams boneless, skinless chicken breasts)
• 2 teaspoons cumin powder
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• Salt as needed
• 2 cups homemade hummus
• 1/4 cup olive oil
• 2 tablespoons chopped fresh parsley
• 4 garlic cloves (minced)
• Juice of 1 lemon
• 1 pound 500 grams green beans, the rough ends trimmed
• 4-6 lemon slices

Instructions

1. Preheat your oven to 400°F |200°C. Lightly grease a baking tray with cooking oil spray. Keep aside.
2. Season the chicken with cumin powder, garlic salt, onion powder and black pepper on both sides.
3. Place the chicken breasts on the prepared tray and rub hummus all over the chicken to coat evenly.
4. Bake in the preheated oven for 15 minutes, then remove from the oven and arrange the green beans around the chicken. Top with lemon slices.
5. In a small bowl combine olive oil, garlic, lemon juice and parsley.
6. Pour the mixture over the green beans and chicken, toss well until all of the beans are coated in oil and return to the oven for 10-15 minutes, or until chicken is cooked through ( no longer pink in the middle ) and green beans are crisp-tender.
7. Garnish with parsley and serve. Enjoy!

29. Sheet Pan Chicken Sausage and Vegetables

Sheet Pan Chicken Sausage and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Sheet Pan Chicken Sausage and Vegetables is great for meal preparation for the week. All of your ingredients roast on one baking sheet for minimal clean-up and an easy meal. Your family will love this easy meal!

Ingredients

• 1 – 12 ounce package of fully cooked sausage (sliced into 1” rounds.)
• 2 cups sweet potato diced into 1/2” cubes
• 2 cups broccoli florets (chopped into small florets)
• 1 bell pepper (seeds removed, chopped)
• 2 carrots (peeled, chopped)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 3 garlic cloves (minced)
• 3 teaspoons of your favorite spice blend {I like cajun (Italian or taco seasoning})

Instructions

1. Preheat the oven to 400 degrees F.
2. Cut the sausage into 1” rounds. Dice the sweet potatoes into 1/2 ” cubes. Dice the remaining vegetables to a similar size.
3. Put the chicken sausage and vegetables in a large mixing bowl. Add the olive oil, garlic, salt, pepper and spice of your choice to the mixing bowl. Toss to combine.
4. Spray a baking sheet with non-stick cooking spray. Spread the chicken sausage and vegetables mixture in an even layer on the baking sheet.
5. Roast in the oven for 20-30 minutes {or until the vegetables are soft and starting to turn golden brown} flipping halfway through.
6. Serve warm with brown rice, zucchini noodles, quinoa or pasta.

30. Sheet Pan Tandoori Chicken

Sheet Pan Tandoori Chicken and Vegetables with Raita and Green Chutney is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 3/4 cup plain yogurt (whole-milk recommended)
• 2 Tbsp lemon juice
• 2 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 2 tsp tandoori masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2–1 tsp chili powder or cayenne (adjust to heat)
• 1–2 tsp kosher salt, to taste
• 3 Tbsp olive oil, divided
• 1 red bell pepper, cut into 1-inch strips
• 1 yellow bell pepper, cut into 1-inch strips
• 1 medium red onion, cut into wedges
• 1 cup cauliflower florets
• Fresh cilantro, for garnish (optional)
• Lemon wedges, for serving (optional)
• Raita or green chutney, for serving (optional)

Instructions

1. 1. In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, tandoori masala, cumin, paprika, coriander, turmeric, chili powder, and salt to create the marinade.
2. 2. Add the chicken pieces to the marinade and toss to coat evenly. Let sit for 20 minutes at room temperature, or refrigerate 2–4 hours for deeper flavor.
3. 3. Preheat the oven to 450°F (230°C). Line a large sheet pan with parchment or lightly oil it.
4. 4. In a separate bowl, toss the vegetables with 1 tablespoon olive oil and a pinch of salt. Spread them in a single layer on the prepared sheet pan.
5. 5. Nestle the marinated chicken among the vegetables on the sheet pan. Drizzle the remaining 2 tablespoons olive oil over the chicken.
6. 6. Bake for 18–22 minutes, until the chicken registers 165°F (74°C) and the vegetables are tender with some caramelization. If desired, broil for 1–2 minutes to deepen color.
7. 7. Remove from oven and rest 5 minutes. Garnish with fresh cilantro and serve with lemon wedges; offer raita or green chutney on the side if desired.

31. One-Pan Lemon Thyme Chicken

One-Pan Lemon Thyme Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

Tender, flavourful chicken drumsticks covered in a lemon/herb butter spread are roasted to perfection along with carrots, potatoes and green beans on one pan! You’ll love how easy it is to make and clean.

Ingredients

• 12 chicken drumsticks
• 2 tbsp extra virgin olive oil
• 2 ½ cups Yukon Gold potatoes (diced)
• 1 cup green beans (trimmed)
• 3 carrots (peeled and cut into ¼ inch strips)
• zest of one lemon
• juice from one lemon
• 2 cloves garlic (minced)
• 2 sprigs thyme leaves
• ¼ cup butter
• ½ cup chicken stock
• salt and pepper

Instructions

1. Preheat oven to 450°F.
2. In a large bowl, add the potatoes, carrots and green beans with olive oil, salt and pepper. Toss to combine. Spread on to a baking sheet in a single layer.
3. In a small bowl, mix together the butter, thyme, lemon zest, garlic, salt and pepper. Rub the butter mixture on the chicken drumsticks and place on top of the veggies.
4. In another small bowl, stir together lemon juice and chicken stock. Pour evenly on to the baking sheet.
5. Bake for 25 minutes or until chicken has reached 165°F on a meat thermometer. Serve hot.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.