26+ Delicious Summer Sheet Pan Recipes You Need to Try This Season

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As the summer sun starts to shine, the last thing you want to do is spend hours slaving away over a hot stove.

Enter the sheet pan meal—a simple, quick, and absolutely delicious solution to keeping your kitchen cool while still enjoying fresh, flavorful dishes.

Whether you’re in the mood for seafood, chicken, or vibrant vegetables, sheet pan recipes offer an easy way to prepare an entire meal with minimal cleanup.

In this blog post, we’ve rounded up 26+ summer sheet pan recipes that will take your summer meals to the next level.

These recipes combine bold, bright flavors with fresh, seasonal ingredients, making them perfect for laid-back summer nights, picnics, or weeknight dinners.

With just one pan to clean and minimal prep time, you’ll have more time to enjoy the sunshine.

From BBQ chicken and roasted vegetables to zesty fish tacos and sweet potato fajitas, we’ve got a recipe for every craving.

26+ Delicious Summer Sheet Pan Recipes You Need to Try This Season

Summer cooking doesn’t have to be complicated or time-consuming.

With these 26+ summer sheet pan recipes, you can make the most of your fresh, seasonal ingredients and create meals that are as easy as they are delicious.

The best part? You’ll only need one pan to get the job done, leaving you with more time to relax and enjoy the warmer days ahead.

These recipes are perfect for any summer occasion, whether it’s a quick weeknight dinner or a fun meal shared with family and friends.

So grab your sheet pan, toss in your favorite ingredients, and get ready to savor the flavors of summer with minimal effort.

Sheet Pan Lemon Herb Chicken with Summer Vegetables

This bright and zesty chicken dish is a one-pan wonder perfect for summer evenings.

Juicy chicken thighs are marinated in a lemon-herb blend, then roasted with colorful seasonal vegetables like zucchini, cherry tomatoes, and bell peppers. The result is a flavor-packed, healthy meal with minimal effort.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 1 lemon (zested and juiced)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • Salt and pepper to taste
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes
  • ½ red onion, sliced

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, mix lemon juice, zest, garlic, olive oil, oregano, thyme, salt, and pepper.
  3. Toss chicken thighs in the marinade and let sit for at least 15 minutes (or up to 4 hours).
  4. Arrange the marinated chicken on a large sheet pan. Surround it with all the vegetables.
  5. Drizzle any remaining marinade over the veggies.
  6. Roast for 35–40 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crisp.
  7. Optional: Broil for the last 2 minutes for extra crispiness.

A perfect medley of lemon, herbs, and roasted summer veggies, this dish hits all the right notes.

Serve it with couscous, quinoa, or crusty bread to soak up the delicious juices.

Summer Shrimp & Corn Sheet Pan Boil

This low-country inspired seafood boil brings the flavors of a beachside feast right to your oven.

Shrimp, corn, baby potatoes, and smoked sausage are tossed in a spiced garlic butter and roasted to golden perfection. It’s festive, fun, and fast—no giant pot or cleanup required.

Ingredients:

  • 1 lb large raw shrimp, peeled and deveined
  • 2 ears of corn, cut into thirds
  • 1 lb baby potatoes, halved
  • 8 oz smoked sausage, sliced into coins
  • 3 tbsp melted butter
  • 1 tbsp Old Bay seasoning
  • 2 cloves garlic, minced
  • 1 lemon, cut into wedges
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, mix melted butter, garlic, Old Bay, salt, and pepper.
  3. On a sheet pan, toss potatoes and sausage with half of the butter mixture. Roast for 15 minutes.
  4. Add corn to the pan and roast for another 10 minutes.
  5. Finally, add shrimp and remaining butter mixture. Toss everything gently to coat.
  6. Roast for another 8–10 minutes, until shrimp are pink and cooked through.
  7. Squeeze lemon wedges over the pan and sprinkle with parsley before serving.

This recipe brings serious summer cookout vibes indoors.

It’s perfect for casual dinners and pairs beautifully with cold drinks and good company.

Balsamic Peach & Burrata Flatbread Sheet Pan Bake

Sweet peaches, creamy burrata, and a balsamic glaze come together for a gourmet flatbread that screams summer.

Roasted on a single sheet pan, this elegant yet easy dish makes a great appetizer, lunch, or light dinner.

Ingredients:

  • 2 flatbreads or naan
  • 2 ripe peaches, thinly sliced
  • 1 cup arugula
  • 1 ball burrata cheese
  • 2 tbsp olive oil
  • 2 tbsp balsamic glaze
  • ¼ red onion, thinly sliced
  • Salt and black pepper to taste
  • Optional: crushed red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place flatbreads on a sheet pan. Drizzle with olive oil and a pinch of salt.
  3. Layer sliced peaches and red onions evenly over the flatbreads.
  4. Bake for 10–12 minutes, until the flatbread edges are crispy and peaches are caramelized.
  5. Remove from oven and top each flatbread with torn pieces of burrata.
  6. Add arugula and drizzle with balsamic glaze. Sprinkle with black pepper and red pepper flakes if using.
  7. Slice and serve warm or at room temperature.

This dish is a gorgeous marriage of sweet, creamy, and tangy flavors.

Whether you’re hosting guests or just treating yourself, it’s a refined, no-fuss celebration of summer produce.

Sheet Pan BBQ Tofu with Pineapple and Peppers

This plant-based summer dish brings the smoky-sweet flavors of a BBQ right into your kitchen.

Crispy tofu, juicy pineapple, and a rainbow of bell peppers are roasted together and slathered in tangy barbecue sauce—perfect for a light, tropical-inspired meal.

Ingredients:

  • 1 block extra-firm tofu, pressed and cubed
  • 1½ cups pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ½ red onion, sliced
  • ½ cup barbecue sauce
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • Salt and pepper to taste
  • Optional: chopped cilantro, lime wedges for serving

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss tofu cubes in olive oil, cornstarch, salt, and pepper. Spread on a lined sheet pan.
  3. Bake tofu for 15 minutes to crisp up slightly.
  4. Remove pan, add pineapple, bell peppers, and onion. Toss everything with barbecue sauce until well coated.
  5. Return to oven and roast for 20 minutes, flipping halfway through.
  6. Garnish with cilantro and a squeeze of lime before serving.

This sweet-and-savory meal is full of bold flavors and ideal for warm weather.

Serve it over rice, in wraps, or eat it right off the pan—it’s that good.

Mediterranean Salmon with Olives and Cherry Tomatoes

This light, healthy, and flavorful dish is perfect for al fresco dinners.

Flaky salmon bakes atop a bed of Mediterranean-inspired ingredients like olives, cherry tomatoes, and red onion, all brought together with a drizzle of olive oil and lemon. It’s quick, elegant, and packed with omega-3s.

Ingredients:

  • 2 salmon fillets (skin on or off)
  • 1 pint cherry tomatoes, halved
  • 1 cup kalamata olives, pitted
  • ½ red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ lemon, sliced thin
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. On a sheet pan, toss tomatoes, olives, and red onion with olive oil, oregano, salt, and pepper.
  3. Nestle the salmon fillets among the vegetables and top with lemon slices.
  4. Roast for 15–18 minutes, or until salmon flakes easily with a fork.
  5. Garnish with fresh herbs before serving.

This dish captures the sun-soaked flavors of the Mediterranean and pairs beautifully with couscous, orzo, or a chilled glass of white wine.

Sheet Pan Ratatouille with Polenta Rounds

Ratatouille, the classic Provençal dish, gets a summer-ready sheet pan twist.

Roasted zucchini, eggplant, bell peppers, and tomatoes meld together with herbs for a beautifully rustic veggie medley. Served with crispy polenta rounds, it makes for a hearty, satisfying vegetarian meal.

Ingredients:

  • 1 zucchini, sliced into half-moons
  • 1 small eggplant, cubed
  • 1 yellow squash, sliced
  • 1 red bell pepper, diced
  • 1 cup grape or cherry tomatoes
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp herbes de Provence (or Italian seasoning)
  • Salt and pepper to taste
  • 1 log pre-cooked polenta, sliced into ½-inch rounds
  • Grated parmesan or vegan cheese (optional)
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss all vegetables with olive oil, garlic, herbs, salt, and pepper. Spread on a large sheet pan.
  3. Place polenta rounds on the same sheet pan, brushed lightly with oil.
  4. Roast for 25–30 minutes, flipping polenta halfway through, until vegetables are tender and caramelized.
  5. Top with grated cheese and basil before serving.

This French-inspired dish is a celebration of summer produce.

The polenta adds a lovely texture and soaks up all the savory juices from the roasted vegetables.

Sheet Pan Mediterranean Chicken with Hummus & Veggies

This Mediterranean-inspired sheet pan meal brings together juicy chicken thighs, roasted vegetables, and a dollop of creamy hummus.

The tangy, herby flavors of the marinade complement the richness of the hummus for a balanced and satisfying meal that’s perfect for summer nights.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • ½ cup hummus (store-bought or homemade)
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, combine olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper. Coat chicken thighs in the marinade and let sit for at least 10 minutes.
  3. Arrange the chicken on a sheet pan and surround with bell pepper, zucchini, onion, and tomatoes.
  4. Roast for 35–40 minutes until chicken is fully cooked (internal temperature 165°F/75°C) and vegetables are tender.
  5. Remove from oven and serve with a generous spoonful of hummus and fresh parsley.

This dish combines the best of Mediterranean flavors with a simple, one-pan cooking method.

The hummus adds richness and creaminess that perfectly balances the roasted veggies and chicken.

Sheet Pan Pesto Salmon and Asparagus

Bright, fresh pesto and tender salmon come together in this easy and flavorful summer sheet pan meal. Paired with roasted asparagus, it’s a simple yet gourmet dish that’s full of fresh, herby goodness.

This meal is perfect for weeknight dinners or a casual get-together.

Ingredients:

  • 2 salmon fillets
  • 1 bunch asparagus, trimmed
  • 3 tbsp pesto (store-bought or homemade)
  • 2 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss asparagus with olive oil, lemon juice, salt, and pepper, and arrange it on a sheet pan.
  3. Place the salmon fillets on the sheet pan with the asparagus, and spread pesto generously over each piece of salmon.
  4. Roast for 12–15 minutes until the salmon is flaky and cooked through.
  5. Garnish with fresh basil and lemon zest before serving.

This dish is bursting with the flavors of summer.

The pesto adds a bright herbal note to the rich salmon, while the asparagus provides a crisp, fresh contrast. Serve with quinoa, rice, or a light salad.

Sheet Pan Steak Fajitas

Get the flavors of sizzling fajitas without the hassle of a grill!

Marinated flank steak, bell peppers, and onions are roasted on a single sheet pan for a simple yet delicious Tex-Mex-inspired dinner. Serve with warm tortillas and your favorite toppings for a fun and easy summer meal.

Ingredients:

  • 1 lb flank steak, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 8 small flour tortillas
  • Optional toppings: sour cream, salsa, cilantro, avocado

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Toss the sliced steak with the marinade and let it sit for 10–15 minutes.
  3. Spread the marinated steak, bell peppers, and onion on a sheet pan, and roast for 20–25 minutes, until the steak is cooked to your desired level of doneness and the vegetables are tender.
  4. Warm the tortillas in the oven for the last 5 minutes of roasting.
  5. Serve the fajita mixture in warm tortillas with your favorite toppings.

This is a quick and flavorful way to enjoy fajitas at home. The steak is perfectly seasoned, and the roasted peppers and onions bring that signature fajita taste without the need for a skillet.

The meal is easy to customize with your favorite toppings and sides.

Sheet Pan Grilled Veggie & Quinoa Bowl

Packed with roasted summer vegetables and hearty quinoa, this sheet pan recipe is perfect for a nutritious, plant-based meal.

The vibrant combination of bell peppers, zucchini, and cherry tomatoes pairs perfectly with the protein-rich quinoa, making this dish satisfying and fresh.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, sliced
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp fresh lemon juice
  • Fresh parsley or basil for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Cook quinoa according to package instructions and set aside.
  3. On a sheet pan, toss bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
  4. Roast the vegetables for 20–25 minutes, until tender and slightly charred.
  5. Serve the roasted vegetables over a bed of quinoa. Drizzle with fresh lemon juice and garnish with chopped parsley or basil.

This recipe is light, healthy, and packed with vibrant, seasonal veggies.

The quinoa provides a perfect base to soak up all the delicious flavors, making it a well-rounded and satisfying meal.

Sheet Pan Shrimp & Veggie Tacos

These easy sheet pan shrimp and veggie tacos are the ultimate summer dinner—light, flavorful, and a fun way to enjoy tacos without any fuss.

The shrimp and vegetables roast together on one pan, and all you need to do is assemble the tacos and serve with your favorite toppings.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 tsp garlic powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • 8 small corn tortillas
  • Optional toppings: avocado, cilantro, salsa, sour cream

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss shrimp, bell peppers, and onion with olive oil, taco seasoning, garlic powder, lime juice, salt, and pepper.
  3. Spread the mixture evenly on a sheet pan and roast for 10–12 minutes, until the shrimp are pink and cooked through and the vegetables are tender.
  4. Warm the tortillas in the oven during the last 2 minutes of roasting.
  5. Assemble tacos by spooning the shrimp and veggies into the tortillas and adding your favorite toppings.

This recipe is quick, easy, and bursting with fresh flavors.

The roasted shrimp and veggies provide the perfect base for a fun taco night, and you can customize the toppings based on your preferences.

Sheet Pan Chicken Parmesan with Roasted Broccoli

This healthy take on a classic chicken parmesan features crispy, breaded chicken breasts topped with marinara sauce and melted mozzarella, all baked on a sheet pan.

Served alongside roasted broccoli, it’s a simple yet satisfying meal that’s packed with flavor.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1 egg, beaten
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 tbsp olive oil
  • 1 bunch broccoli, cut into florets
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a shallow dish, mix panko breadcrumbs, Parmesan, and Italian seasoning. Dip each chicken breast in beaten egg, then coat in breadcrumb mixture.
  3. Arrange breaded chicken breasts on a sheet pan and drizzle with olive oil. Bake for 20 minutes.
  4. While the chicken is baking, toss the broccoli with olive oil, salt, and pepper. Spread it on a separate part of the sheet pan.
  5. After 20 minutes, remove the chicken and spoon marinara sauce over each breast. Top with mozzarella cheese.
  6. Return to the oven for 5–7 minutes, until the cheese is melted and bubbly.
  7. Serve the chicken with the roasted broccoli on the side.

This twist on chicken parmesan is easy to prepare and lighter than the traditional version, yet still full of delicious flavors.

The roasted broccoli adds a nice balance to the richness of the chicken, making it a wholesome and satisfying dinner.

Sheet Pan Balsamic Chicken with Roasted Carrots and Potatoes

This one-pan dish combines marinated chicken, sweet carrots, and tender potatoes for a flavorful, satisfying meal.

The balsamic marinade gives the chicken a tangy, rich flavor that pairs perfectly with the roasted vegetables. It’s a simple yet delicious dinner that’s perfect for busy summer nights.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 4 medium potatoes, cubed
  • 3 large carrots, peeled and cut into sticks
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, thyme, salt, and pepper.
  3. Marinate the chicken breasts in the balsamic mixture for at least 15 minutes (or up to 2 hours in the fridge).
  4. Spread cubed potatoes and carrot sticks on a sheet pan. Drizzle with olive oil, salt, and pepper, and toss to coat.
  5. Place the marinated chicken breasts on the sheet pan with the vegetables.
  6. Roast for 30–35 minutes, until the chicken is cooked through (internal temperature 165°F or 75°C) and the vegetables are tender.
  7. Garnish with fresh parsley before serving.

This dish is full of flavor and so easy to make!

The balsamic marinade adds a savory touch to the chicken, and the roasted vegetables make for the perfect side. Pair it with a simple salad or crusty bread to complete your meal.

Sheet Pan Fish Tacos with Mango Salsa

A fresh, light, and tropical dish that brings the flavors of summer straight to your dinner table.

Tender fish fillets, roasted on a sheet pan, are paired with a refreshing mango salsa, creating the perfect balance of savory and sweet. It’s an easy, healthy take on tacos!

Ingredients:

  • 4 white fish fillets (tilapia, cod, or mahi-mahi)
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 mango, peeled and diced
  • ½ red onion, diced
  • 1 small jalapeño, diced (optional)
  • Juice of 1 lime
  • 8 small corn tortillas
  • Fresh cilantro for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture over the fish fillets.
  3. Place the fish fillets on a sheet pan and bake for 12–15 minutes, or until the fish flakes easily with a fork.
  4. While the fish is baking, make the mango salsa by combining diced mango, red onion, jalapeño, and lime juice in a bowl. Season with salt to taste.
  5. Warm the corn tortillas in the oven during the last 2–3 minutes of cooking.
  6. Serve the fish in the tortillas, top with mango salsa, and garnish with cilantro.

These fish tacos are fresh, light, and full of vibrant flavors.

The mango salsa adds a sweet, zesty touch that pairs wonderfully with the mild fish. It’s a perfect dish for a summer evening.

Sheet Pan Garlic Butter Steak and Mushrooms

A hearty yet simple sheet pan meal that combines juicy steak with savory garlic butter mushrooms. It’s a flavorful, protein-packed dish that requires minimal prep but delivers big on taste.

The garlic butter sauce gives everything a rich, comforting flavor, making it perfect for steak lovers.

Ingredients:

  • 2 ribeye or flank steaks
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 1 tsp fresh thyme or rosemary (or ½ tsp dried)
  • 1 tbsp fresh parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Season the steaks with olive oil, salt, and pepper, and place them on a sheet pan.
  3. In a skillet, melt butter over medium heat, and sauté the garlic and mushrooms until the mushrooms are tender, about 5 minutes.
  4. Add fresh thyme (or rosemary) to the mushroom mixture and stir.
  5. Spread the garlic butter mushrooms around the steaks on the sheet pan.
  6. Roast for 12–15 minutes, or until the steaks reach your desired doneness (use a meat thermometer for accuracy).
  7. Remove from oven and let the steak rest for a few minutes before slicing.
  8. Garnish with fresh parsley and serve with mashed potatoes, roasted vegetables, or a side salad.

This garlic butter steak and mushrooms recipe is simple yet indulgent.

The rich garlic butter sauce perfectly complements the savory steak and earthy mushrooms, making it a luxurious meal without the fuss of complicated preparation.

Sheet Pan Greek Chicken with Tzatziki and Roasted Vegetables

This Greek-inspired sheet pan meal brings together juicy, marinated chicken thighs, colorful roasted vegetables, and a refreshing tzatziki sauce.

It’s light yet flavorful, perfect for summer evenings when you crave something fresh and satisfying.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes
  • 1 cup tzatziki sauce (store-bought or homemade)
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, paprika, salt, and pepper. Coat the chicken thighs in the marinade and let sit for 15–30 minutes.
  3. Spread zucchini, onion, bell pepper, and cherry tomatoes on a sheet pan. Drizzle with olive oil, salt, and pepper, and toss to coat.
  4. Place the marinated chicken thighs on the sheet pan with the vegetables.
  5. Roast for 25–30 minutes, until the chicken is fully cooked (internal temperature 165°F/75°C) and the vegetables are tender.
  6. Serve with a generous dollop of tzatziki sauce and garnish with fresh parsley.

This meal is a perfect balance of flavors—juicy, flavorful chicken, roasted vegetables, and cool tzatziki.

It’s an easy, Mediterranean-inspired dinner that’s both nutritious and delicious.

Sheet Pan BBQ Chicken with Sweet Potatoes and Corn

A classic summer combination, this sheet pan meal features BBQ chicken paired with caramelized sweet potatoes and roasted corn.

The smoky, tangy BBQ sauce brings out the best in each ingredient, making it a fun and hearty meal for any occasion.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 1 cup BBQ sauce (your favorite brand or homemade)
  • 2 large sweet potatoes, peeled and cut into cubes
  • 2 ears of corn, husked and cut into thirds
  • 2 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Coat chicken thighs in BBQ sauce and set aside to marinate for at least 15 minutes.
  3. Toss sweet potato cubes with olive oil, paprika, salt, and pepper, then spread them out on a sheet pan.
  4. Arrange the BBQ chicken and corn on the sheet pan with the sweet potatoes.
  5. Roast for 35–40 minutes, turning the chicken and corn halfway through, until the chicken is cooked through (internal temperature 165°F/75°C) and the vegetables are tender.
  6. Garnish with fresh cilantro and serve.

This recipe is an easy way to enjoy the flavors of a summer BBQ without the need for a grill.

The roasted sweet potatoes and corn perfectly complement the smoky BBQ chicken, making it a complete and satisfying meal.

Sheet Pan Chicken and Veggie Fajita Bowls

These fajita bowls are bursting with vibrant colors and bold flavors.

The chicken and veggies roast together on one sheet pan, making this meal not only delicious but incredibly easy to prepare. Perfect for a weeknight dinner or meal prep.

Ingredients:

  • 2 boneless, skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp paprika
  • Salt and pepper to taste
  • 1 lime, cut into wedges
  • Cooked rice or quinoa for serving
  • Optional toppings: salsa, guacamole, sour cream, cilantro

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, toss the chicken strips, bell peppers, and onion with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
  3. Spread the mixture evenly on a sheet pan and roast for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender.
  4. Serve the chicken and veggies over cooked rice or quinoa, and squeeze fresh lime juice over the top.
  5. Top with your favorite fajita toppings like salsa, guacamole, sour cream, and fresh cilantro.

This easy and customizable dish is packed with flavor and can be made in under 30 minutes.

The roasted chicken and veggies are great on their own, but the added toppings really bring the fajita bowls to life.

Sheet Pan Lemon Herb Chicken with Potatoes and Asparagus

A perfectly balanced summer dinner, this recipe features juicy lemon herb chicken, tender roasted potatoes, and crisp asparagus—all roasted together on one pan.

The fresh lemon and herb marinade adds a zesty, bright flavor to the chicken and vegetables.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1 lb baby potatoes, halved
  • 1 bunch asparagus, trimmed
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Coat the chicken breasts in the marinade and let sit for at least 15 minutes.
  3. Toss the halved baby potatoes with olive oil, salt, and pepper, then spread them out on a sheet pan.
  4. Place the marinated chicken breasts on the pan with the potatoes and roast for 20 minutes.
  5. After 20 minutes, add the asparagus to the sheet pan and continue roasting for an additional 15–20 minutes, until the chicken is fully cooked (internal temperature 165°F or 75°C) and the potatoes are tender.
  6. Garnish with fresh parsley before serving.

This one-pan meal is packed with fresh, zesty flavors.

The roasted potatoes and asparagus complement the juicy lemon herb chicken, making for a healthy and satisfying dinner.

Sheet Pan Shrimp Boil with Corn and Sausage

Get the flavors of a traditional shrimp boil without all the fuss!

This sheet pan version combines shrimp, sausage, corn, and potatoes, all seasoned with Old Bay and roasted for a delicious, flavorful meal that’s perfect for summer.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 lb smoked sausage, cut into rounds
  • 2 ears of corn, husked and cut into thirds
  • 1 lb baby potatoes, halved
  • 3 tbsp olive oil
  • 2 tsp Old Bay seasoning
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped
  • Lemon wedges for serving

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the potatoes with olive oil, Old Bay seasoning, paprika, salt, and pepper. Spread the potatoes on a sheet pan and roast for 20 minutes.
  3. After 20 minutes, add the sausage and corn to the sheet pan, and continue roasting for another 15 minutes.
  4. Toss the shrimp with a little olive oil and seasoning, then add to the sheet pan. Roast for an additional 5–7 minutes, until the shrimp are pink and cooked through.
  5. Garnish with fresh parsley and serve with lemon wedges on the side.

This sheet pan shrimp boil gives you all the delicious flavors of a classic seafood boil without the need for a large pot or a beach setting.

It’s a fun and easy way to enjoy summer seafood with minimal prep.

Sheet Pan BBQ Pork Tenderloin with Roasted Brussels Sprouts and Carrots

This sheet pan meal is perfect for a hearty, flavorful summer dinner.

The BBQ-marinated pork tenderloin is roasted to perfection alongside caramelized Brussels sprouts and tender carrots, creating a balanced and tasty meal all on one pan.

Ingredients:

  • 1 pork tenderloin (about 1 lb)
  • ½ cup BBQ sauce (store-bought or homemade)
  • 1 lb Brussels sprouts, halved
  • 3 large carrots, peeled and cut into sticks
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Coat the pork tenderloin with BBQ sauce and let marinate for at least 15 minutes.
  3. Toss the Brussels sprouts and carrots with olive oil, garlic powder, salt, and pepper, then spread them on a sheet pan.
  4. Place the BBQ-coated pork tenderloin on the sheet pan with the vegetables.
  5. Roast for 25–30 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
  6. Let the pork rest for 5 minutes before slicing. Garnish with fresh cilantro and serve with the roasted vegetables.

This BBQ pork tenderloin is a perfect summer dish, with smoky, tangy flavors from the BBQ sauce paired with roasted vegetables that add a deliciously caramelized sweetness.

It’s a simple, one-pan meal that’s sure to impress.

Sheet Pan Chicken Fajitas with Peppers and Onions

This sheet pan fajita recipe is bursting with bold flavors from perfectly seasoned chicken, sweet bell peppers, and onions.

The whole meal comes together quickly, making it a great choice for a busy summer evening.

Ingredients:

  • 4 boneless, skinless chicken breasts, sliced into strips
  • 2 bell peppers (red and yellow), sliced
  • 1 large red onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp fajita seasoning (store-bought or homemade)
  • 1 lime, cut into wedges
  • 8 small flour tortillas
  • Optional toppings: sour cream, guacamole, cilantro, salsa

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss the chicken strips, bell peppers, and onion with olive oil and fajita seasoning.
  3. Spread everything out evenly on a sheet pan and roast for 20–25 minutes, until the chicken is cooked through and the vegetables are tender.
  4. Warm the tortillas in the oven for the last few minutes of cooking.
  5. Serve the chicken and veggies in the tortillas, and squeeze fresh lime juice over the top. Add your favorite toppings like sour cream, guacamole, salsa, and cilantro.

This is a quick, one-pan meal that’s perfect for taco night or meal prepping for the week.

The roasted chicken and veggies are so flavorful, and the tortillas make it easy to create personalized fajita bowls or wraps.

Sheet Pan Sausage and Roasted Vegetable Medley

A satisfying and hearty dish with savory sausage, sweet potatoes, and brussels sprouts. This sheet pan recipe is a well-rounded meal that’s full of flavor and requires minimal prep.

The roasted vegetables pair perfectly with the sausage for a delicious dinner.

Ingredients:

  • 4 links of your favorite sausage (Italian, chicken, or kielbasa)
  • 1 lb baby potatoes, halved
  • 1 lb brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the halved baby potatoes and brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread the vegetables evenly on a sheet pan. Place the sausage links on top of the vegetables.
  4. Roast for 25–30 minutes, until the sausage is cooked through and browned (internal temperature should be 160°F or 70°C) and the vegetables are tender.
  5. Garnish with fresh parsley before serving.

This dish is hearty and filling while being incredibly easy to prepare.

The roasted sausage and vegetables provide the perfect balance of savory and sweet, making it a perfect one-pan meal for a cozy dinner.

Sheet Pan Teriyaki Salmon with Broccoli and Rice

A fresh and flavorful meal, this sheet pan teriyaki salmon with roasted broccoli and rice comes together quickly and is perfect for a lighter, healthy dinner.

The teriyaki glaze adds a sweet and savory flavor to the salmon, while the roasted broccoli and rice round out the meal.

Ingredients:

  • 4 salmon fillets
  • ¼ cup teriyaki sauce (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 head of broccoli, cut into florets
  • 1 cup cooked rice (white, brown, or jasmine)
  • 1 tbsp sesame seeds (optional)
  • 2 green onions, sliced (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place the salmon fillets on a sheet pan lined with parchment paper. Brush the salmon with teriyaki sauce, reserving a little for later.
  3. Toss the broccoli florets with olive oil, salt, and pepper, and arrange them on the sheet pan around the salmon.
  4. Roast for 12–15 minutes, until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender.
  5. Serve the salmon and broccoli over a bed of rice. Drizzle with the reserved teriyaki sauce, and garnish with sesame seeds and green onions.

This sheet pan meal is light yet filling, with deliciously tender salmon and perfectly roasted broccoli.

It’s a quick and healthy dinner option that is both satisfying and flavorful.