5 Easy Sheet Pan Recipes

 

The sheet pan (also known as a baking sheet), is a humble kitchen essential that has been considered a cooking staple for decades. It seems to have gone under the radar, though in recent years, it’s as if recipes can’t be written without them. It might look basic, but sheet pan recipes are the ultimate lazy-day solution. Most involve tossing fresh ingredients on the metal pan, seasoning with spices from cumin to cayenne and oils, then leaving in the oven to roast.

1. Cuban Chicken With Citrus Avocado Salsa

Cook Time: 55 minutes

INGREDIENTS
1 1/2 pounds boneless chicken breasts or thighs
1/4 cup extra virgin olive oil
3 cloves garlic, minced or grated
1/4 cup fresh chopped oregano
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 tablespoons orange zest + orange juice
zest + juice of 1 lime
kosher salt and pepper
1 sweet onion, sliced
2 russet potatoes, cut into wedges
1 bell pepper sliced
1 small orange, sliced

CITRUS AVOCADO SALSA
1 avocado, diced
1 orange, diced
1 cup fresh cilantro, chopped
1 jalapeño, seeded and chopped
juice from 1 lime
pinch of flaky sea salt

INSTRUCTIONS
1. Preheat the oven to 425 degrees F.
2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the garlic, oregano, cumin, cayenne, orange juice + zest, lime juice + zest, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the onions, potatoes, and bell peppers, and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Add the orange slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.
3. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
4. To serve, top the chicken with the salsa.

2. Poblano Chicken Fajitas

Cook Time: 30 minutes

INGREDIENTS
1 1/2 pounds boneless chicken breasts, cut into strips
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt and pepper
3 tablespoons olive oil
1 orange and (1) red bell pepper, sliced
1 poblano pepper, sliced
1 sweet onion, thinly sliced
juice of 1 lime, plus more for serving
1/4 cup fresh cilantro, chopped, plus more for serving
8-10 flour tortillas, warmed
2 cups steamed rice, for serving
shredded cheddar, sliced avocado, and salsa, for serving

INSTRUCTIONS
1. Preheat the oven to 425 degrees F.
2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, kosher salt and pepper, and 2 tablespoons olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.
3. To the opposite side of the pan, add the pepper, onions, and remaining 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.
4. Remove from the oven and toss everything together with the lime juice and cilantro.
5. To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and salsa.

3. Old Bay Shrimp And Sausage

Cook Time: 25 minutes

INGREDIENTS
1 lb raw shrimp
1 lb Chicken sausage, fully cooked or raw that has been cooked through enough to slice. (we used asiago basil, but feel free to use your favorite)
1 lb Asparagus, trimmed and cut into 3″ pieces
2 Shallots, sliced into wedges
1 tbsp Olive oil
1 tsp Salt
2 tsp Old bay seasoning
1 Lemon
Pepper, to taste

LEMON GARLIC AIOLI
1 cup extra light tasting olive oil
1 Egg
1 Garlic clove
Juice of one lemon
Zest of one lemon
1 tsp Salt

INSTRUCTIONS
1. To make the aioli, add the olive oil, egg, garlic, lemon juice, and zest and salt to a mason jar. Place hand blender (also known as an immersion blender) at the bottom of the jar and turn it on. In a few seconds, you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!
2. Heat oven to 400°F.
3. In a large bowl toss asparagus and shallots in olive oil with 1/2 tsp salt and spread on a baking sheet along with the sausage. Place on center rack and roast for 10 minutes.
4. Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning, and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli.

4. Harissa Chicken With Chickpeas And Sweet Potato

Cook Time: 55 minutes

INGREDIENTS
1 1/2 pounds boneless chicken breasts or thighs
1/4 cup olive oil plus, more for drizzling
2 lemons, juice and zest from 1 + 1 sliced
2 tablespoons Harissa seasoning
1 tablespoon honey
kosher salt and black pepper
2 medium sweet potatoes, cut into 1 inch chunks
1 sweet onion, sliced
1 can (14 ounces) chickpeas, drained
1/2 cup crumbled feta
1/3 cup green olives, smashed
plain greek yogurt and fresh mint or cilantro, for serving

INSTRUCTIONS
1. Preheat the oven to 425 degrees F.
2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, lemon zest, harissa seasoning, honey, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes, onions, and chickpeas, and toss with the remaining 2 tablespoons olive oil, along with another pinch of salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are golden.
3. Meanwhile, combine the feta, olives, and a drizzle of olive oil in a bowl.
4. To serve, top the chicken with the feta, olives, and yogurt. Sprinkle with mint or cilantro.

5. Flank Steak With Tomatoes And Shallots

Cook Time: 55 minutes

INGREDIENTS
2 pounds flank steak
2 tablespoons olive oil
1 lime, juiced
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 pound cherry tomatoes
3 shallots, sliced
Warm tortillas, for serving

INSTRUCTIONS
1. Wash hands with soap and water. Heat oven to 425 °F. Arrange a rack in the upper third of the oven.
2. Line rimmed baking sheet with foil. Place flank steak on the baking sheet. Do not rinse raw meat.
3. Combine olive oil, lime juice, garlic, paprika, cumin, salt, and pepper in a small bowl. Pour marinade over steak and rub into both sides. Wash hands with soap and water after handling raw meat.
4. Spread cherry tomatoes and shallots over top of the steak and season with salt and pepper. Roast in oven until desired doneness, about 25 minutes for medium, or until internal temperature reaches 155 °F as measured with a food thermometer. Let rest for about 10 minutes, then slice and serve with melted tomatoes, shallots, and warm tortillas.