Use This Simple Formula for Your Best Sheet Pan Dinners

One sheet pan plan to rule them all.

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!

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


  • 1½ pound boneless meat
  • 1 pound prepped starchy vegetables
  • 2 cups prepped nonstarchy vegetables
  • 2 teaspoons olive oil
  • ¼ to ½ teaspoon salt
  • ¼ to ½ teaspoon black pepper
  • ½ cup prepared sauce or relish
  • Fresh herb (optional)


  1. 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.
  2. 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

italian chicken sheet pan dinner with chicken , potatoes, tomatoes, basil, and pesto
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

southwestern beef sheet pan dinner with sliced steak, corn kernels, bell pepper slices, pico de gallo, and cilantro leaves
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

sheet pan barbeque pork dinner with green beans and sweet potatoes
Kim Cornelison

Pork tenderloin, trimmed + Sweet potatoes, cut into 3/4-inch chunks + Fresh green beans, trimmed + Barbecue sauce + Sliced green onion

Get the recipe: Simple Seafood Sheet Pan Meal


  • 1 pound prepped vegetables
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 to 3 teaspoons seasoning blend
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ pounds fish or seafood
  • 1 citrus fruit, thinly sliced
  • ¼ cup cheese (optional)
  • Fresh herb (optional)


  1. 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.
  2. 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.
  3. Sprinkle with cheese (if using) and herb (if using). If desired, serve with additional citrus wedges or slices.

Variation 1: Lemon-Za'atar Salmon

lemon za'atar salmon sheet pan dinner iwth salmon, broccoli, lemon, and feta cheese
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

lime fiesta shrimp sheet pan dinner with shrimp, lime, and cotija cheese
Kim Cornelison

Multicolor mini bell peppers, halved lengthwise and seeded + Fiesta seasoning + Large shrimp + Lime wedges + Crumbled cotija

Variation 3: Orange-Italian Halibut

orange italian halibut sheet pan dinner with halibut, fennel, orange slices, and parsley
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

This article originally appeared in the February/March 2021 issue of Allrecipes Magazine.

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