25+ Quick and Flavorful Sheet Pan Dinner Recipes for Busy Nights

In today’s fast-paced world, making a home-cooked meal shouldn’t be a hassle.

That’s where sheet pan dinners come to the rescue!

These one-pan wonders allow you to prepare an entire meal on a single baking sheet, saving time on both cooking and cleanup.

From crispy roasted vegetables to tender meats, sheet pan dinners are versatile, flavorful, and incredibly easy to put together.

Whether you’re a busy professional, a parent looking for a quick dinner solution, or just someone who loves simple yet delicious meals, sheet pan dinners are a game changer.

In this article, we’ve compiled 25+ Sheet Pan Dinner Recipes that are perfect for weeknight meals, meal prep, or entertaining guests with minimal effort.

Get ready to discover a variety of meals that will fill your kitchen with delicious aromas and leave you with just one pan to clean!

25+ Quick and Flavorful Sheet Pan Dinner Recipes for Busy Nights

With these25+ sheet pan dinner recipes, you now have a treasure trove of easy and delicious meal ideas to explore.

Whether you’re craving something light like Lemon Garlic Shrimp and Asparagus, or a comforting classic like BBQ Chicken and Corn, sheet pan meals offer endless possibilities to suit all tastes and dietary preferences.

The best part?

They’re all incredibly simple to prepare and cook, making dinner time stress-free.

These recipes not only save you time but also allow you to experiment with new flavors and combinations, so you can enjoy a variety of dishes throughout the week without the mess of multiple pots and pans.

So, grab your sheet pan, gather your ingredients, and let these quick and tasty recipes transform your weeknight dinners into something special!

Garlic Herb Chicken and Veggies Sheet Pan Dinner

This garlic herb chicken and veggies sheet pan dinner is a flavorful and simple one-pan meal. With juicy chicken breasts, roasted potatoes, carrots, and green beans, it’s a healthy and satisfying dinner that’s perfect for busy weeknights. The garlic-herb seasoning adds a savory depth to the dish, while the veggies cook perfectly alongside the chicken, soaking up the delicious flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 3 medium carrots, peeled and sliced
• 1 lb green beans, trimmed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. In a small bowl, mix together olive oil, minced garlic, thyme, rosemary, salt, and pepper.
3. Arrange the chicken breasts on the sheet pan and season them with half of the garlic herb mixture. Set aside.
4. In a separate bowl, toss the halved baby potatoes, sliced carrots, and green beans with the remaining garlic herb mixture.
5. Spread the vegetables evenly around the chicken on the sheet pan.
6. Roast everything in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7. Garnish with fresh parsley before serving.

This garlic herb chicken and veggies sheet pan dinner is the ultimate in simplicity and flavor. The chicken turns out tender and perfectly seasoned, while the vegetables are roasted to golden perfection. Everything cooks on one sheet pan, making cleanup a breeze, which is always a bonus after a busy day. You can customize the vegetables depending on what you have on hand, making this dish versatile and easy to tweak to suit your tastes. Whether you’re serving it to your family or preparing a meal for yourself, it’s a satisfying and healthy dinner option.

Lemon and Dill Salmon with Roasted Asparagus

A light yet satisfying dinner option, this sheet pan recipe brings together the fresh flavors of lemon, dill, and salmon, paired perfectly with roasted asparagus. This dish is quick to prepare, healthy, and offers a refreshing citrusy twist. The fish cooks beautifully alongside the asparagus, and the bright lemony flavor brings everything together.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
2. Drizzle olive oil over the salmon fillets and season with salt, pepper, minced garlic, and half of the chopped dill.
3. Arrange the salmon fillets in the center of the sheet pan.
4. Lay the trimmed asparagus around the salmon and drizzle with a little more olive oil. Season with salt, pepper, and the remaining dill.
5. Top the salmon fillets with lemon slices and bake in the oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Serve immediately, garnished with additional fresh dill if desired.

This lemon and dill salmon with roasted asparagus is a beautiful, light meal that doesn’t sacrifice flavor. The combination of citrusy lemon and fragrant dill enhances the delicate taste of the salmon while the roasted asparagus provides a perfect, slightly crispy contrast. It’s a fantastic option for a healthy dinner, particularly when you’re looking for something fresh and refreshing. Plus, the minimal prep time means it’s ideal for busy evenings when you don’t want to spend a lot of time in the kitchen.

BBQ Chicken and Sweet Potato Sheet Pan Dinner

This BBQ chicken and sweet potato sheet pan dinner is a crowd-pleasing dish that combines the smokiness of BBQ chicken with the natural sweetness of roasted sweet potatoes. Paired with bell peppers and red onions, this meal offers a great balance of flavors, textures, and vibrant colors. It’s perfect for a relaxed dinner and can be customized with your favorite BBQ sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 1 cup BBQ sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in an even layer on the sheet pan.
3. Drizzle the chicken breasts with the remaining olive oil, salt, and pepper, then place them on the sheet pan with the sweet potatoes.
4. Roast in the oven for 20 minutes.
5. After 20 minutes, remove the sheet pan from the oven and brush the chicken with BBQ sauce. Add the sliced bell peppers and onions around the chicken and sweet potatoes.
6. Return the sheet pan to the oven and bake for another 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. Serve the chicken and roasted veggies hot, with an extra drizzle of BBQ sauce if desired.

This BBQ chicken and sweet potato sheet pan dinner is a hearty and satisfying meal that brings together the smoky sweetness of BBQ chicken and the earthiness of sweet potatoes. The peppers and onions add a subtle crunch, and the whole meal is cooked on a single pan for easy cleanup. This recipe is easily adaptable if you prefer different vegetables or want to switch up the BBQ sauce. It’s perfect for family dinners or a casual weeknight meal that’s full of flavor and nourishment.

Balsamic Glazed Chicken and Roasted Vegetables

This balsamic glazed chicken and roasted vegetables sheet pan dinner is a simple yet elegant meal. The tangy balsamic vinegar glaze perfectly complements the tender chicken, while the roasted vegetables—carrots, Brussels sprouts, and potatoes—add a satisfying crunch. This dish is ideal for those looking for a balanced, flavorful dinner with minimal effort.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 lb Brussels sprouts, halved
• 4 medium carrots, peeled and sliced
• 1 lb baby potatoes, halved
• 3 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 tsp dried thyme
• Salt and pepper to taste
• Fresh basil (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, thyme, salt, and pepper.
3. Place the chicken thighs on the sheet pan and drizzle with half of the balsamic glaze mixture.
4. In a separate bowl, toss the Brussels sprouts, carrots, and potatoes with the remaining balsamic glaze, olive oil, salt, and pepper.
5. Spread the vegetables around the chicken on the sheet pan.
6. Roast in the oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
7. Garnish with fresh basil before serving.

This balsamic glazed chicken and roasted vegetables sheet pan dinner is a flavorful and easy way to enjoy a wholesome meal. The balsamic vinegar glaze creates a rich, tangy flavor that pairs wonderfully with the savory chicken and caramelized vegetables. Roasting everything together on one pan saves time and ensures that all the ingredients are infused with that delicious balsamic taste. Whether you’re cooking for a crowd or just for yourself, this meal offers a satisfying balance of protein and veggies with minimal cleanup.

Mediterranean Chicken and Veggie Sheet Pan Dinner

This Mediterranean chicken and veggie sheet pan dinner is bursting with fresh, vibrant flavors. The combination of marinated chicken, juicy cherry tomatoes, zucchini, and red onions is drizzled with olive oil and herbs, giving it a light yet flavorful Mediterranean flair. Perfect for a quick and healthy dinner, this dish is as colorful as it is delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 zucchini, sliced
• 1 pint cherry tomatoes
• 1 red onion, sliced
• 1 bell pepper, sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Place the chicken breasts on the sheet pan and drizzle with half of the marinade. Let the chicken sit for 5-10 minutes to soak in the flavors.
4. Toss the zucchini, cherry tomatoes, red onion, and bell pepper with the remaining marinade and spread evenly on the sheet pan around the chicken.
5. Roast in the oven for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. Optional: Sprinkle crumbled feta cheese over the chicken and veggies before serving for an extra Mediterranean touch.

This Mediterranean chicken and veggie sheet pan dinner is a fresh, healthy option that brings Mediterranean flavors to your dinner table. The combination of lemon, oregano, and garlic creates a savory marinade that infuses the chicken and vegetables with bright, herby goodness. The roasted veggies become perfectly tender, making this dish an easy and satisfying choice for a quick weeknight meal. If you’re looking to add a little extra flavor, the optional feta cheese gives it a creamy, tangy twist.

Sweet and Spicy Shrimp and Veggie Sheet Pan Dinner

This sweet and spicy shrimp and veggie sheet pan dinner is a perfect mix of bold flavors. The shrimp are tossed in a sweet and spicy glaze made with honey and sriracha, then roasted alongside vibrant bell peppers, red onions, and broccoli. It’s a quick, flavorful, and healthy dinner that will leave you craving more.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 1 cup broccoli florets
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together olive oil, honey, sriracha, soy sauce, garlic powder, salt, and pepper.
3. Toss the shrimp in half of the sweet and spicy glaze and set aside.
4. In a separate bowl, toss the bell peppers, red onion, and broccoli with the remaining glaze.
5. Spread the vegetables evenly on the sheet pan and nestle the shrimp among the veggies.
6. Roast in the oven for 10-12 minutes or until the shrimp are pink and cooked through and the vegetables are tender.
7. Garnish with fresh cilantro before serving.

This sweet and spicy shrimp and veggie sheet pan dinner is a delightful balance of heat and sweetness. The shrimp soak up the flavorful glaze, and when roasted, they remain tender and juicy. The vegetables add a crunchy, savory contrast that complements the shrimp perfectly. This dish is quick to make, yet the combination of flavors feels special and vibrant. It’s a great option for those who love bold, zesty flavors and want a fast, easy meal with minimal cleanup.

Teriyaki Salmon and Veggie Sheet Pan Dinner

This Teriyaki Salmon and Veggie Sheet Pan Dinner is a delightful blend of savory and slightly sweet flavors. The salmon is marinated in a rich teriyaki sauce and roasted to perfection alongside a colorful mix of veggies. This healthy, easy-to-make meal is a great way to enjoy the rich flavors of teriyaki without needing to fire up the grill.

Ingredients:

• 4 salmon fillets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 2 tbsp olive oil
• 1/4 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together the teriyaki sauce, honey, garlic powder, ginger powder, salt, and pepper.
3. Place the salmon fillets on the sheet pan and drizzle with half of the teriyaki marinade. Let the salmon marinate for 10-15 minutes.
4. Toss the bell pepper, zucchini, and snap peas with olive oil, salt, and pepper, and spread them evenly around the salmon on the sheet pan.
5. Roast in the oven for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
6. Garnish with sesame seeds and fresh cilantro before serving.

This Teriyaki Salmon and Veggie Sheet Pan Dinner is both simple and satisfying. The salmon is tender and flavorful, infused with the rich umami of the teriyaki marinade, while the roasted veggies offer a crunchy, fresh contrast. The honey in the marinade adds a touch of sweetness, making this dish the perfect balance of savory and sweet. It’s a quick, healthy meal that can be prepared in under 30 minutes, making it ideal for a busy weeknight dinner.

Italian Sausage and Peppers Sheet Pan Dinner

This Italian Sausage and Peppers Sheet Pan Dinner is a hearty, flavorful meal full of savory sausage, sweet bell peppers, and onions. Roasted together with a blend of Italian herbs, this dish is a one-pan wonder that brings a taste of Italy to your table without much fuss.

Ingredients:

• 4 Italian sausage links (sweet or spicy, your choice)
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 large red onion, sliced
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Drizzle the olive oil over the sheet pan, then arrange the Italian sausage links in the center of the pan.
3. Place the sliced bell peppers and onions around the sausage, then drizzle with more olive oil and sprinkle with oregano, basil, salt, and pepper.
4. Roast in the oven for 25-30 minutes, or until the sausage is fully cooked (internal temperature should reach 160°F) and the vegetables are tender and slightly caramelized.
5. Garnish with fresh parsley before serving.

This Italian Sausage and Peppers Sheet Pan Dinner is a comforting, flavorful meal that requires very little effort to make. The sausage is juicy and flavorful, with the peppers and onions adding a sweet and savory complement. Roasting everything together lets the flavors meld and intensify, making each bite as delicious as the last. Perfect for a quick dinner that feels hearty and satisfying, this dish is also easy to adapt with different vegetables or sausages to suit your taste.

Mediterranean Chickpea and Veggie Sheet Pan Dinner

This Mediterranean Chickpea and Veggie Sheet Pan Dinner is a vegetarian-friendly meal that’s packed with flavor and nutrients. Roasted chickpeas and a mix of colorful Mediterranean vegetables are tossed in olive oil and Mediterranean spices, making this a satisfying, wholesome dinner that’s both filling and full of flavor.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss the chickpeas, zucchini, bell peppers, and red onion with olive oil, paprika, oregano, garlic powder, salt, and pepper.
3. Spread the chickpea and veggie mixture evenly on the sheet pan.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Optional: Sprinkle crumbled feta cheese over the top before serving, and garnish with fresh parsley.

This Mediterranean Chickpea and Veggie Sheet Pan Dinner is an easy, flavorful, and filling meal that’s perfect for vegetarians or anyone looking to reduce their meat intake. The roasted chickpeas add a satisfying crunch, while the Mediterranean spices and feta give the vegetables a rich, savory flavor. The sheet pan method makes it simple to prepare and clean up, and the combination of spices ensures that this dish is anything but bland. It’s an excellent option for a healthy dinner that’s both quick and flavorful.

Honey Mustard Chicken and Vegetables Sheet Pan Dinner

This Honey Mustard Chicken and Vegetables Sheet Pan Dinner is a perfect blend of tangy, sweet, and savory flavors. The chicken is coated in a honey mustard glaze that caramelizes as it bakes, creating a deliciously sticky coating. Paired with roasted potatoes, carrots, and green beans, this dish is a complete and satisfying meal that comes together on just one pan.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 3 medium carrots, peeled and sliced
• 1 lb green beans, trimmed
• 3 tbsp olive oil
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper.
3. Coat the chicken breasts with half of the honey mustard glaze and set aside.
4. In a separate bowl, toss the baby potatoes, carrots, and green beans with olive oil, salt, and pepper. Spread them around the chicken breasts on the sheet pan.
5. Roast everything in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.
6. Drizzle the remaining honey mustard glaze over the chicken and vegetables before serving. Garnish with fresh thyme if desired.

This Honey Mustard Chicken and Vegetables Sheet Pan Dinner is a flavorful, easy-to-make meal that’s perfect for busy nights. The honey mustard glaze adds a delightful sweetness and tang to the chicken, while the roasted vegetables provide a savory complement. The entire meal is cooked on one pan, making it not only quick but also easy to clean up. It’s a balanced meal full of vibrant flavors and textures, ideal for feeding the family or meal prepping for the week ahead.

Spicy Cajun Shrimp and Veggie Sheet Pan Dinner

This Spicy Cajun Shrimp and Veggie Sheet Pan Dinner is full of bold, smoky flavors that are sure to satisfy your taste buds. The shrimp are coated in a zesty Cajun seasoning blend and roasted with a mix of bell peppers, onions, and zucchini. This dish is perfect for those who love a little heat and want a quick, flavorful meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, combine the Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
3. Toss the shrimp with 2 tablespoons of olive oil and half of the Cajun seasoning mixture, making sure the shrimp are evenly coated.
4. Toss the sliced bell peppers, zucchini, and red onion with the remaining olive oil and Cajun seasoning mixture.
5. Spread the shrimp and vegetables evenly on the sheet pan.
6. Roast in the oven for 12-15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender and slightly caramelized.
7. Garnish with fresh parsley before serving.

This Spicy Cajun Shrimp and Veggie Sheet Pan Dinner is a flavorful and easy meal that’s perfect for anyone who loves a little spice in their life. The shrimp cook quickly, taking on the smoky, spicy flavors of the Cajun seasoning, while the roasted vegetables provide a colorful and satisfying complement. The combination of flavors makes this dish feel like a real treat, while the sheet pan method makes it incredibly simple to prepare and clean up.

Pesto Chicken and Roasted Veggies Sheet Pan Dinner

This Pesto Chicken and Roasted Veggies Sheet Pan Dinner is a fresh, herbaceous meal that’s bursting with flavor. The chicken breasts are coated in vibrant basil pesto, and roasted alongside a medley of colorful vegetables, including cherry tomatoes, zucchini, and bell peppers. The combination of the rich pesto and tender roasted veggies is simply irresistible.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 3 tbsp olive oil
• 1/2 cup pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Coat the chicken breasts with half of the pesto, making sure to cover them evenly. Set aside.
3. Toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly on the sheet pan.
4. Place the pesto-coated chicken breasts on the sheet pan with the vegetables.
5. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.
6. Drizzle the remaining pesto over the chicken and vegetables before serving. Garnish with fresh basil if desired.

This Pesto Chicken and Roasted Veggies Sheet Pan Dinner is a quick and flavorful way to enjoy the fresh, aromatic flavors of basil pesto. The pesto infuses the chicken with a burst of herbaceous goodness, while the roasted vegetables become caramelized and flavorful. This one-pan meal is easy to make and clean up, making it a perfect option for a weeknight dinner or meal prep. The vibrant colors and fresh ingredients make it feel like a special dish, even though it’s simple to prepare.

Lemon Garlic Shrimp and Asparagus Sheet Pan Dinner

This Lemon Garlic Shrimp and Asparagus Sheet Pan Dinner is a light, fresh, and flavorful meal that’s perfect for a quick dinner. The shrimp are marinated in a tangy lemon garlic sauce and roasted alongside tender asparagus. The combination of citrusy flavors with the savory shrimp and vegetables is both satisfying and refreshing.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into thirds
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a bowl, whisk together olive oil, lemon juice, minced garlic, thyme, salt, pepper, and red pepper flakes (if using).
3. Toss the shrimp in half of the lemon garlic marinade and set aside to marinate for 10 minutes.
4. Toss the asparagus with the remaining marinade and spread it evenly on the sheet pan.
5. Add the marinated shrimp to the sheet pan, placing them around the asparagus.
6. Roast for 10-12 minutes, or until the shrimp turn pink and are cooked through and the asparagus is tender.
7. Garnish with fresh parsley before serving.

This Lemon Garlic Shrimp and Asparagus Sheet Pan Dinner is a refreshing, zesty dish that comes together in under 20 minutes. The lemon and garlic create a bright, savory base for the shrimp, while the roasted asparagus adds a perfect crunch and earthy flavor. This meal is perfect for those who want a light, yet satisfying dinner that’s easy to prepare and full of fresh flavors. It’s a great choice for a healthy weeknight meal or a special dish for a weekend dinner.

BBQ Chicken and Corn on the Cob Sheet Pan Dinner

This BBQ Chicken and Corn on the Cob Sheet Pan Dinner is a fun and flavorful twist on a classic summer meal. The chicken is slathered in tangy BBQ sauce and roasted alongside sweet corn on the cob. It’s a complete dinner that brings the flavors of a summer barbecue straight to your kitchen in one pan.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 ears of corn, husked
• 2 tbsp olive oil
• 1/2 cup BBQ sauce (your favorite brand)
• Salt and pepper to taste
• 1 tsp smoked paprika
• Fresh cilantro (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Brush the chicken thighs with olive oil, and season with salt, pepper, and smoked paprika.
3. Arrange the chicken thighs on one side of the sheet pan.
4. Place the corn on the other side of the sheet pan, brushing them lightly with olive oil and seasoning with salt and pepper.
5. Roast in the oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
6. Remove the pan from the oven, and brush the chicken with BBQ sauce. Return to the oven and bake for another 5-10 minutes, allowing the sauce to caramelize on the chicken.
7. Serve the BBQ chicken with the roasted corn on the cob and garnish with fresh cilantro if desired.

This BBQ Chicken and Corn on the Cob Sheet Pan Dinner is a fun and flavorful meal that’s perfect for any night of the week. The smoky and tangy BBQ sauce on the chicken complements the sweet, tender corn, creating a comforting and satisfying dinner. The sheet pan method makes it easy to prepare, and the combination of roasted flavors creates a meal that feels like a celebration. Serve this dish with a side salad or some roasted potatoes for a well-rounded, delicious meal.

Veggie-Loaded Sausage and Potato Sheet Pan Dinner

This Veggie-Loaded Sausage and Potato Sheet Pan Dinner is a hearty, comforting meal that’s full of savory flavors. The combination of flavorful sausage, crispy potatoes, and roasted vegetables like bell peppers, onions, and zucchini creates a satisfying, one-pan meal that’s both filling and healthy.

Ingredients:

• 4 chicken or turkey sausages (or your choice of sausage)
• 1 lb baby potatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, rosemary, salt, and pepper.
3. Spread the potatoes evenly on the sheet pan and roast for 20 minutes.
4. While the potatoes roast, slice the sausages into bite-sized pieces.
5. After 20 minutes, add the sausage pieces, zucchini, bell pepper, and onion to the sheet pan with the potatoes. Drizzle everything with the remaining olive oil and season with salt and pepper.
6. Roast for an additional 20-25 minutes, or until the sausage is fully cooked and the potatoes are golden and crispy.
7. Garnish with fresh parsley before serving.

This Veggie-Loaded Sausage and Potato Sheet Pan Dinner is a satisfying and easy meal that’s perfect for feeding a crowd or for meal prep. The combination of sausage, potatoes, and roasted vegetables creates a hearty, comforting dish that’s full of flavor. The sheet pan method makes cleanup a breeze, and the dish is versatile enough to be customized with your favorite vegetables or sausage variety. It’s a great option for a quick, family-friendly dinner that everyone will love.

Note: More recipes are coming soon!