Kitchen Tips How To Kitchen Tools and Techniques Use This Simple Formula for Your Best Sheet Pan Dinners One sheet pan plan to rule them all. By Caitlyn Diimig, RD Caitlyn Diimig, RD Instagram Caitlyn Diimig, RD, is a registered dietitian and food editor for Dotdash Meredith and Allrecipes magazine. Whether editing complex health information into easy-to-understand stories or developing 30-minute delicious recipes for dinner tonight, she makes leading a healthy lifestyle achievable through food. Allrecipes' editorial guidelines Published on February 5, 2021 Share Tweet Pin Email Follow one of these two recipe formulas for a family-friendly weeknight meal that serves four. One is for meat and one is for seafood, and each recipe formula has three variations. Using the examples here or what you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work! 6 Easy Rules for the Best Sheet Pan Dinners TIP: Be sure to follow directions for meat thickness and vegetable sizes. Cutting vegetables too big or small, or using thinner or thicker cuts of meat, could result in underdone or overcooked pieces. Get the recipe: Easy Meaty Sheet Pan Meal Ingredients 1½ pound boneless meat1 pound prepped starchy vegetables2 cups prepped nonstarchy vegetables2 teaspoons olive oil¼ to ½ teaspoon salt¼ to ½ teaspoon black pepper½ cup prepared sauce or relishFresh herb (optional) Directions Preheat oven to 425°F. Arrange meat and vegetables in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with oil and sprinkle with salt and pepper.Roast until vegetables are tender and meat is desired doneness (145°F for medium-rare beef, 145°F for pork, 175°F for chicken), 20 to 30 minutes. Serve with sauce or relish and sprinkle with herb (if using). Variation 1: Italian Chicken Kim Cornelison Boneless, skinless chicken thighs + Tiny new potatoes, cut into 1-inch pieces + Red and yellow cherry or grape tomatoes + Basil pesto + Basil leaves Variation 2: Southwestern Beef Kim Cornelison 1-inch-thick flat iron steak + Frozen sweet corn kernels + Red or orange bell peppers, cut into 1/2-inch strips + Pico de gallo + Cilantro leaves Try NicoleMcmom's recipe for Sheet Pan Beef Fajitas Variation 3: Barbeque Pork Kim Cornelison Pork tenderloin, trimmed + Sweet potatoes, cut into 3/4-inch chunks + Fresh green beans, trimmed + Barbecue sauce + Sliced green onion The 10 Essential Baking Pans Your Kitchen Needs Get the recipe: Simple Seafood Sheet Pan Meal Ingredients 1 pound prepped vegetables1 tablespoon olive oil1 tablespoon minced garlic2 to 3 teaspoons seasoning blend¼ teaspoon salt¼ teaspoon black pepper1½ pounds fish or seafood1 citrus fruit, thinly sliced¼ cup cheese (optional)Fresh herb (optional) Directions Preheat oven to 425°F. Arrange vegetables in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with 2 teaspoons oil. Sprinkle with garlic, half of seasoning blend, and 1/8 teaspoon each salt and pepper. Roast vegetables 10 minutes.Drizzle fish or seafood with remaining 1 teaspoon oil, remaining half of seasoning blend, and remaining 1/8 teaspoon each salt and pepper. Top with citrus slices. Add to pan. Roast until vegetables are tender and fish flakes easily when tested with a fork or seafood is opaque, 8 to 16 minutes.Sprinkle with cheese (if using) and herb (if using). If desired, serve with additional citrus wedges or slices. Variation 1: Lemon-Za'atar Salmon Kim Cornelison Broccoli florets + Za'atar seasoning + 1-inch-thick, skin-on salmon fillets + Lemon slices + Crumbled feta Try NicoleMcmom's recipe for Everything Salmon Sheet Pan Dinner Variation 2: Lime-Fiesta Shrimp Kim Cornelison Multicolor mini bell peppers, halved lengthwise and seeded + Fiesta seasoning + Large shrimp + Lime wedges + Crumbled cotija Variation 3: Orange-Italian Halibut Kim Cornelison Fennel, trimmed and cut into 1/2-inch wedges + Italian seasoning + 1-inch-thick halibut fillets + Orange slices + Parsley leaves More Sheet Pan Ideas Easy Sheet Pan Brunch Ideas How to Clean Dirty Sheet Pans Browse All Sheet Pan Recipes This article originally appeared in the February/March 2021 issue of Allrecipes Magazine. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit