24 Easy Fall Sheet Pan Dinners for Cozy Weeknights

Fall sheet pan dinners are exactly my kind of cooking. Put everything on one tray, let the oven do most of the work, and somehow the bits stuck to the corners always end up being the best part.

This collection has all the flavors I actually want once the evenings start getting cooler: squash, apples, cider, sage, maple, smoky spices and plenty of roasted vegetables, but without turning every dinner into the same beige bowl of autumn.

There are chicken thighs, sausages, pork chops, salmon, shrimp, tofu and a few slightly unexpected combinations too. Roasted grapes with sausage sounds questionable until you try it. Miso and maple together are excellent. And gnocchi absolutely does belong on a sheet pan.

My only real rule is give everything some room. If the tray is crammed, dinner steams. If there is space around the food, you get the crisp edges, sticky glaze and browned vegetables that make sheet pan dinners worth making in the first place.

And once you’re fully in comfort-food mode, my cozy fall soup recipes are another very easy place to start.

1. Cider Glazed Sausage With Apples And Potatoes

This is one of those dinners where the apples are not just there to make it look autumnal. They soften, catch in the sausage juices and almost turn into a chunky little sauce around the potatoes. Use a good sharp apple if you can. Anything too sweet can disappear into the cider.

Ingredients

• 1 pound sausage links
• 2 cups diced apples
• 2 cups diced potatoes
• 1 cup apple cider
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced apples and potatoes with olive oil, salt, pepper, and thyme.
3. Spread the mixture on a baking sheet and nestle the sausage links among the apples and potatoes.
4. Drizzle the apple cider over everything.
5. Bake for 25-30 minutes, or until the sausage is cooked through and the potatoes are tender.
6. Garnish with fresh parsley before serving.

Tips

Feel free to swap in your favorite sausage type for a twist. For extra flavor, add some sliced onions or bell peppers to the mix!

Nutritional Information

Approximately 450 calories per serving, with 25g of protein and 30g of carbohydrates.

2. Maple Dijon Chicken Thighs With Butternut And Red Onion

Chicken thighs are perfect here because they can take the longer roasting time the squash needs without drying out. The maple gets sticky at the edges, the mustard stops it becoming cloying, and the red onion is arguably the best bit once it has gone soft and charred.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 cups butternut squash, cubed
• 1 large red onion, sliced
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the maple syrup, Dijon mustard, olive oil, salt, and pepper.
3. On a large sheet pan, arrange the chicken thighs, butternut squash, and red onion. Drizzle the maple Dijon mixture over everything, tossing to coat.
4. Bake for 30-35 minutes, or until the chicken is cooked through and the squash is tender.
5. Garnish with fresh thyme before serving.

Tips

For extra crispy chicken skin, broil for the last 2-3 minutes of cooking. You can also swap out the butternut squash for sweet potatoes if you prefer.

Nutritional Information

Per serving: Calories: 350, Protein: 25g, Carbohydrates: 30g, Fat: 15g, Fiber: 4g.

If butternut squash is the bit you’re really here for, try my creamy butternut squash Alfredo next.

3. Sheet Pan Pork Chops With Apple Onion Pan Sauce

always think pork chops need something juicy alongside them, and the apples and onions solve that beautifully. They collapse down with the thyme and vinegar into something halfway between a side dish and a sauce, so every bite of pork gets a little sweetness and acidity.

Ingredients

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 apples, sliced
• 1 onion, sliced
• 1 teaspoon dried thyme
• 1/2 cup chicken broth
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Rub the pork chops with olive oil, salt, and pepper. Place them on the sheet pan.
3. Arrange the apple and onion slices around the pork chops. Sprinkle thyme over everything.
4. In a small bowl, mix chicken broth and apple cider vinegar. Pour it over the pork and veggies.
5. Bake for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
6. Let it rest for a few minutes before serving. Enjoy your meal!

Tips

For extra flavor, marinate the pork chops in the olive oil, salt, and pepper for a few hours before cooking. You can also swap out the apples for pears for a different twist!

Nutritional Information

Each serving contains approximately 350 calories, 20g protein, 15g fat, and 30g carbohydrates.

4. Honey Garlic Salmon With Brussels And Sweet Potato

This is for anyone who likes salmon with a proper glaze rather than just a squeeze of lemon. The honey and soy go glossy and sticky, while the Brussels sprouts get slightly singed around the edges. Cut the sweet potato fairly small so everything finishes at roughly the same time.

Ingredients

• 4 salmon fillets
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 pound Brussels sprouts, halved
• 2 medium sweet potatoes, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix honey, soy sauce, and garlic. Set aside.
3. On a large sheet pan, toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread them out evenly.
4. Place salmon fillets on the pan and brush with the honey garlic mixture.
5. Bake for 20-25 minutes, or until the salmon is cooked through and veggies are tender.
6. Garnish with fresh parsley before serving.

Tips

For extra flavor, marinate the salmon in the honey garlic mixture for 30 minutes before cooking. You can also add other veggies like carrots or bell peppers for variety.

I have plenty more ideas like this in my easy salmon dinners collection.

Nutritional Information

Each serving contains approximately 350 calories, 25g protein, 20g carbohydrates, and 15g fat.

5. Smoky Paprika Chicken And Delicata Squash

Delicata is one of my favorite squashes for lazy cooking because you can eat the skin. Slice it into half moons, throw it straight on the tray and let the paprika-spiced chicken juices do the rest. The squash gets sweet and almost buttery inside, with crisp little edges.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 delicata squash, sliced into half-moons
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the chicken thighs and delicata squash with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread everything out on a sheet pan in a single layer.
4. Bake for 25-30 minutes, or until the chicken is cooked through and the squash is tender.
5. Garnish with fresh parsley before serving.

Tips

For extra flavor, marinate the chicken in the spices for a few hours before cooking. You can also add other veggies like Brussels sprouts or carrots for more variety!

Nutritional Information

Each serving contains approximately 350 calories, 20g protein, 25g carbohydrates, and 15g fat.

6. Italian Sausage With Gnocchi And Cherry Tomatoes

Roasted gnocchi is one of those things that sounds slightly wrong until you try it. You get chewy, golden edges instead of soft boiled dumplings, and the tomatoes burst and mix with the sausage fat to make the easiest possible sauce.

Ingredients

• 1 pound Italian sausage, sliced
• 1 pound gnocchi
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the sausage, gnocchi, cherry tomatoes, olive oil, garlic, oregano, salt, and pepper. Toss until everything is well coated.
3. Spread the mixture evenly on a baking sheet. Bake for 20-25 minutes, stirring halfway through, until the sausage is cooked and the gnocchi are golden.
4. Remove from the oven and garnish with fresh parsley before serving.

If the gnocchi sheet pan in recipe 6 caught your eye, the Brown Butter Pumpkin Gnocchi with Chili Crisp and Sage is another one-pan gnocchi dinner that’s perfect for fall.

Tips

Feel free to add other veggies like bell peppers or zucchini for extra flavor. You can also use turkey sausage for a lighter option.

Nutritional Information

Each serving contains approximately 450 calories, 25g protein, 30g carbohydrates, and 25g fat.

7. Harissa Honey Chicken With Carrots And Parsnips

Harissa and honey is much more interesting than another sweet chilli glaze. You get proper heat, a little smokiness and enough honey to make the carrots and parsnips caramelize. If your harissa is particularly fierce, start with less. They vary wildly.

Ingredients

• 4 chicken thighs
• 2 tablespoons harissa paste
• 2 tablespoons honey
• 1 pound carrots, sliced
• 1 pound parsnips, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix harissa paste and honey. Coat the chicken thighs with this mixture.
3. On a large sheet pan, toss the carrots and parsnips with olive oil, salt, and pepper.
4. Place the chicken on the pan with the veggies and roast for 30-35 minutes until the chicken is cooked through and veggies are tender.
5. Garnish with fresh parsley before serving.

Tips

For extra flavor, marinate the chicken in the harissa honey mixture for a few hours before cooking. You can also add other veggies like Brussels sprouts or sweet potatoes for variety.

Nutritional Information

Approximate per serving: 350 calories, 20g fat, 15g carbohydrates, 30g protein.

8. Balsamic Sausage With Grapes And Fennel

Roasting grapes sounds odd until you taste them. They wrinkle, burst and become almost jam-like, which is brilliant against salty sausage and soft fennel. This is probably one of the more dinner-party-ish trays in the list, despite being ridiculously easy.

Ingredients

• 1 pound Italian sausage
• 2 cups grapes, halved
• 1 large fennel bulb, sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sausage, grapes, and fennel with olive oil, balsamic vinegar, salt, and pepper.
3. Spread the mixture on a baking sheet in a single layer.
4. Bake for 25-30 minutes, or until the sausage is cooked through and the fennel is tender.
5. Garnish with fresh thyme before serving.

Tips

Feel free to swap out the sausage for chicken or turkey for a lighter option. You can also add other veggies like bell peppers or carrots for more color and flavor.

Nutritional Information

Each serving contains approximately 350 calories, 20g protein, 25g fat, and 10g carbohydrates. This dish is a great source of protein and healthy fats!

9. Apple Cider Barbecue Meatballs With Brussels

The cider makes a surprisingly big difference to barbecue sauce. It loosens it, takes away some of the heavy sweetness and gives the meatballs a proper fall flavor without tasting like someone tipped apple juice over dinner. The Brussels are excellent once they catch some of the sticky sauce.

Ingredients

• 1 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup apple cider
• 1/2 cup barbecue sauce
• 1 pound Brussels sprouts, halved

Instructions

1. Preheat your oven to 400°F (200°C). In a large bowl, mix together the ground pork, breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper until well combined.
2. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. In a small saucepan, combine the apple cider and barbecue sauce. Bring to a simmer and cook for about 5 minutes until slightly thickened.
4. Pour the sauce over the meatballs and add the halved Brussels sprouts to the baking sheet. Toss the sprouts in the sauce.
5. Bake for 25-30 minutes, or until the meatballs are cooked through and the Brussels sprouts are tender. Serve warm and enjoy!

Tips

For extra flavor, try adding chopped apples to the meatball mixture. You can also substitute turkey or chicken for the pork if you prefer.

Nutritional Information

Each serving contains approximately 350 calories, 20g protein, 25g fat, and 10g carbohydrates.

10. Miso Maple Chicken With Broccoli And Mushrooms

Miso is doing the heavy lifting here. It gives the maple enough salt and savoriness that the glaze tastes grown-up rather than sugary. The mushrooms absorb everything that runs off the chicken, so I would not be shy with them.

Ingredients

• 4 chicken thighs, boneless and skinless
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1/4 cup miso paste
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix miso paste, maple syrup, soy sauce, olive oil, garlic powder, salt, and pepper.
3. Place chicken thighs on a sheet pan and brush the miso mixture over them.
4. Add broccoli and mushrooms to the pan, tossing them in the remaining sauce.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
6. Serve warm and enjoy!

Tips

For extra flavor, marinate the chicken in the miso mixture for a few hours before cooking. You can also add other veggies like bell peppers or carrots for variety.

Nutritional Information

Calories: 350 per serving, Protein: 25g, Carbs: 20g, Fat: 18g.

11. Turmeric Honey Chicken With Cauliflower And Red Onion

This one comes out a gorgeous golden color, but it tastes better than it looks. The cauliflower gets crisp at the tips and soaks up the honeyed chicken juices underneath. A squeeze of lemon at the end makes the turmeric and garlic taste much brighter.

Ingredients

• 4 chicken thighs
• 2 cups cauliflower florets
• 1 red onion, sliced
• 3 tablespoons honey
• 2 teaspoons ground turmeric
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix honey, turmeric, olive oil, salt, and pepper. Coat the chicken thighs in this mixture.
3. On a sheet pan, arrange the chicken, cauliflower, and red onion. Drizzle any remaining marinade over the veggies.
4. Bake for 25-30 minutes until the chicken is cooked through and the veggies are tender.
5. Garnish with fresh parsley before serving.

Tips

For extra flavor, marinate the chicken for a few hours before cooking. You can also add other veggies like carrots or bell peppers for variety.

Nutritional Information

Calories: 350, Protein: 25g, Carbs: 20g, Fat: 20g.

12. Sweet Chili Pork Tenderloin With Pineapple And Peppers

This is the tray I would make when it is technically fall but the weather has not got the memo. Pineapple and sweet chilli keep it bright and juicy, and pork tenderloin cooks quickly enough that you are not waiting an hour for dinner.

Ingredients

• 1 pound pork tenderloin
• 1 cup pineapple chunks
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1/4 cup sweet chili sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix the sweet chili sauce with olive oil, salt, and pepper. Coat the pork tenderloin with this mixture.
3. Place the pork on a sheet pan and surround it with pineapple, bell pepper, and onion.
4. Bake for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C).
5. Let it rest for a few minutes, slice, and garnish with fresh cilantro before serving.

Tips

For extra flavor, marinate the pork in the sweet chili sauce for a few hours before cooking. You can also add other veggies like zucchini or carrots for more variety!

Nutritional Information

Calories per serving: 320, Protein: 28g, Carbs: 30g, Fat: 10g.

13. Cajun Shrimp With Andouille, Corn, And Potatoes

This is essentially the fun bits of a seafood boil without the enormous pot. The shrimp cook in spicy sausage juices, the corn gets buttery and sweet, and lemon over the whole thing at the end is non-negotiable. I would put the tray straight in the middle of the table.

Ingredients

• 1 lb baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp fine salt, divided
• ½ tsp black pepper
• 2 tsp Cajun seasoning, divided
• 3 ears corn, cut into 1 inch rounds
• 12 oz andouille sausage, sliced into ½ inch rounds
• 1 lb large shrimp, peeled and deveined, tails on if you like
• 2 cloves garlic, minced
• 2 tbsp unsalted butter, melted
• 1 lemon, zested and cut into wedges
• 2 tbsp chopped parsley

Method

1. Heat oven to 425°F. Line a large rimmed sheet pan with foil or parchment.
2. In a bowl, toss potatoes with 1½ tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and 1 tsp Cajun seasoning. Spread on the pan and roast 15 minutes.
3. Toss corn rounds and andouille with 1 tbsp olive oil and a pinch of salt and pepper. Add to the pan, stir everything, and roast 12 to 15 minutes more until potatoes are nearly tender and sausage is bronzed.
4. Pat shrimp dry. Toss with ½ tbsp olive oil, 1 tsp Cajun seasoning, and the minced garlic. Scatter shrimp over the tray. Roast 6 to 8 minutes until shrimp are opaque and just curled.
5. Mix melted butter with lemon zest. Drizzle over the hot tray. Squeeze a couple of lemon wedges over, sprinkle parsley, and serve with extra wedges.

Tips & Variations

• Spice level, choose a mild or hot Cajun blend to taste. Add extra cayenne for more heat.
• Shortcut, parboil potatoes 5 minutes to shave a few minutes off roasting time.
• Swap ins, use smoked kielbasa for a milder sausage, or add bell peppers or red onion wedges with the corn.
• Dairy free, replace butter with olive oil.

Compact Nutrition (Per Serving, Approximate)

Calories: 520 · Protein: 33 g · Fat: 28 g · Carbs: 36 g · Fibre: 5 g

14. Sausage Stuffed Acorn Squash Rings

These look much fancier than they are. Cutting the squash into rings rather than halves means you get more caramelized edges, and the sausage filling sits neatly in the middle. Add cheese for the last few minutes if you want the full cozy-dinner effect.

Ingredients

• 2 acorn squashes, sliced into rings
• 1 pound sausage (your choice of type)
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a skillet, cook the sausage over medium heat until browned. Add the onion and celery, cooking until softened.
3. Stir in the quinoa, garlic powder, thyme, salt, and pepper. Mix well and remove from heat.
4. Place the acorn squash rings on a baking sheet and fill each ring with the sausage mixture.
5. If using, sprinkle cheese on top of each filled ring.
6. Bake for 25-30 minutes, until the squash is tender and the cheese is melted.

Tips

For extra flavor, try adding some chopped apples or cranberries to the filling. You can also use different types of sausage for varied taste. Leftovers can be stored in the fridge for up to three days!

Nutritional Information

Each serving contains approximately 350 calories, 20g protein, 25g carbohydrates, and 15g fat. Adjust ingredients for dietary preferences!

And if you’ve opened a can of pumpkin rather than cutting into a squash, this easy creamy pumpkin pasta is one of my easiest fall dinners.

15. Pesto Chicken With Green Beans And Baby Potatoes

This is what jarred pesto is actually brilliant for. It coats everything, gives you garlic, herbs, Parmesan and oil in one go, and saves you having to make a separate marinade. The lemon slices roast alongside and become soft enough to squeeze over the finished tray.

Ingredients

• 4 chicken breasts
• 2 cups green beans, trimmed
• 1 pound baby potatoes, halved
• 1/2 cup pesto sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lemon, sliced

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine chicken, green beans, and baby potatoes. Drizzle with olive oil, pesto, salt, and pepper. Toss until everything is well coated.
3. Spread the mixture evenly on a sheet pan. Add lemon slices on top. Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender.

Tips

For extra flavor, marinate the chicken in pesto for a few hours before cooking. You can also add other veggies like bell peppers or zucchini for variety!

Nutritional Information

Each serving contains approximately 350 calories, 30g protein, 15g carbohydrates, and 20g fat.

16. Chipotle Lime Chicken With Sweet Potato Wedges

The sweet potato really needs the chipotle here. Without it this could get a bit sweet-on-sweet, but the smoke and chilli give it some bite. I like plenty of lime at the end and a little cilantro if there is some hanging around in the fridge.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons chipotle sauce
• Juice of 2 limes
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix chipotle sauce, lime juice, garlic powder, cumin, salt, and pepper. Marinate the chicken in this mixture for at least 30 minutes.
3. Toss sweet potato wedges with olive oil, salt, and pepper, then spread them on a baking sheet.
4. Place the marinated chicken on the same baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.

Tips

For extra flavor, let the chicken marinate overnight. You can also add other veggies like bell peppers or zucchini to the sheet pan for a colorful meal.

Nutritional Information

Each serving contains approximately 350 calories, 30g protein, 40g carbohydrates, and 10g fat.

17. Maple Dijon Pork Shoulder Bites With Apples And Sage

Cutting the pork small is the trick. You get far more browned, sticky surface area than you would with a whole joint, and the apples soften into the maple-mustard juices. Sage can take over very quickly, so a few leaves are plenty.

Ingredients

• 1.5 lbs pork shoulder, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 teaspoon dried sage
• Salt and pepper to taste
• 2 apples, cored and diced
• 1 onion, sliced
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the maple syrup, Dijon mustard, sage, salt, and pepper. Add the pork and toss to coat.
3. Heat olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 5-7 minutes.
4. Transfer the pork to a baking sheet. Add the diced apples, sliced onion, and drizzle with apple cider vinegar.
5. Bake for 20-25 minutes until the pork is cooked through and the apples are tender.

Tips: For extra flavor, marinate the pork in the maple-Dijon mixture for a few hours before cooking. Serve with a side of roasted Brussels sprouts for a complete meal.

Nutritional Information (per serving): Calories: 350, Protein: 25g, Carbs: 30g, Fat: 15g.

18. Greek Lemon Garlic Chicken With Peppers And Red Onion

Not every fall dinner needs squash and maple syrup. This lighter tray of lemony garlic chicken, sweet peppers and red onion is fresh and punchy but still gives you the hands-off ease you want on a weeknight.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Add the chicken breasts to the bowl and coat them well with the marinade. Let it sit for at least 15 minutes.
4. On a sheet pan, arrange the marinated chicken, sliced peppers, and onion.
5. Bake for 25-30 minutes, or until the chicken is cooked through.
6. Garnish with fresh parsley before serving.

Tips

For extra flavor, marinate the chicken overnight. You can also add other veggies like zucchini or cherry tomatoes for more variety!

Nutritional Information

Calories: 320, Protein: 30g, Carbohydrates: 10g, Fat: 18g

19. Honey Mustard Sausage With Cabbage And Carrots

Cabbage is incredibly good roasted, especially when its edges catch and caramelize. Toss it with sausage, carrots and a sweet-sharp honey mustard coating and you get a cheap, hearty dinner with much more flavor than you might expect.

Ingredients

• 1 pound smoked sausage, sliced
• 4 cups green cabbage, chopped
• 2 cups carrots, sliced
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix honey, Dijon mustard, olive oil, garlic powder, salt, and pepper.
3. Add the sausage, cabbage, and carrots to the bowl and toss until everything is well coated.
4. Spread the mixture evenly on a sheet pan and roast for 25-30 minutes, stirring halfway through, until the veggies are tender and the sausage is browned.
5. Serve hot and enjoy!

Tips

Feel free to swap in your favorite veggies or add some potatoes for extra heartiness. This dish also pairs well with a side of crusty bread for a complete meal.

Nutritional Information

Each serving contains approximately 350 calories, 22g protein, 25g carbohydrates, and 20g fat.

20. Tandoori Style Chicken With Cauliflower And Peppers

The yogurt coating is what keeps this juicy. It also helps the spices cling to the chicken instead of ending up burnt onto the tray. Let the cauliflower get properly browned. Pale cauliflower is fine, but dark-edged cauliflower is much better.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 cups cauliflower florets
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1/4 cup plain yogurt
• 2 tablespoons tandoori spice mix
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix yogurt, tandoori spice mix, olive oil, salt, and pepper. Coat the chicken thighs in this mixture and let them marinate for at least 30 minutes.
3. On a sheet pan, arrange the marinated chicken, cauliflower, bell pepper, and onion. Drizzle with a little more olive oil and season with salt and pepper.
4. Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh cilantro before serving.

Tips:For extra flavor, let the chicken marinate overnight. Pair with naan or rice for a complete meal.

Nutritional Information:This dish is high in protein and provides a good source of vitamins from the vegetables. Each serving contains approximately 350 calories, 20g protein, 15g fat, and 30g carbohydrates.

21. Sesame Ginger Tofu With Broccoli And Snap Peas

The important thing here is getting some color on the tofu. Give it room on the tray and it becomes crisp around the edges rather than soft and spongey. The sesame, ginger and soy are bold enough that this never feels like the token vegetarian dinner.

Ingredients

• 14 oz firm tofu, drained and pressed
• 2 cups broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Cut the tofu into cubes and place it on a baking sheet.
2. In a bowl, mix sesame oil, soy sauce, ginger, garlic, honey, salt, and pepper. Pour this mixture over the tofu and toss to coat.
3. Add the broccoli, snap peas, and red bell pepper to the baking sheet. Drizzle with a little more sesame oil and toss everything together.
4. Bake for 25-30 minutes, stirring halfway through, until the veggies are tender and the tofu is golden.
5. Sprinkle with sesame seeds before serving. Enjoy your delicious one-pan meal!

Tips:For extra flavor, marinate the tofu for an hour before baking. Serve over rice or quinoa for a complete meal.

Nutritional Information:This dish is packed with protein and fiber, making it a nutritious choice. Each serving contains approximately 250 calories, 15g protein, and 10g carbs.

22. Brown Sugar Dijon Pork Chops With Pears And Shallots

Pears are softer and more floral than apples, which makes this feel slightly different from the usual pork-and-apple combination. They collapse around the shallots while the Dijon keeps the brown sugar glaze from becoming too sweet. Use pears that are ripe but still firm.

Ingredients

• 4 pork chops
• 2 ripe pears, halved and cored
• 2 shallots, sliced
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Season the pork chops with salt and pepper.
2. In a skillet, heat olive oil over medium heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown.
3. Remove the chops and add shallots to the skillet. Sauté for 2 minutes, then add pears, brown sugar, and Dijon mustard. Stir to combine.
4. Return the pork chops to the skillet, spooning the pear mixture over them. Transfer the skillet to the oven and bake for 15-20 minutes until the pork is cooked through.
5. Garnish with fresh thyme before serving.

Tips: Let the pork rest for a few minutes before slicing to keep it juicy. Serve with a side of roasted vegetables for a complete meal.

Nutritional Information (per serving): Calories: 350, Protein: 28g, Carbs: 30g, Fat: 12g.

23. Lemon Herb Chicken With Asparagus And Baby Potatoes

This is the uncomplicated one. Lemon, garlic, oregano, potatoes, chicken and asparagus. Nothing clever, but everything works. I would roast the potatoes for a little while before adding the asparagus so you do not end up with shrivelled spears and underdone potatoes.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 2 lemons (zested and juiced)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
3. Add chicken, potatoes, and asparagus to the bowl and toss until everything is well coated.
4. Spread the mixture on a sheet pan in a single layer.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Serve warm and enjoy!

Tips

For extra flavor, marinate the chicken in the lemon mixture for a few hours before cooking. You can also substitute the asparagus with green beans or broccoli if you prefer.

Nutritional Information

Each serving contains approximately 350 calories, 30g protein, 20g carbohydrates, and 15g fat.

24. Cider Braised Sausage With Carrots And Onions

This is basically a tray of sausages and vegetables made much better by a generous splash of cider. It reduces as everything cooks and leaves the carrots and onions glossy and savory-sweet. Very good with mustard on the side and absolutely no need to make it look elegant.

Ingredients

• 1 pound sausage links
• 4 carrots, sliced
• 1 large onion, sliced
• 1 cup apple cider
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots and onions with olive oil, thyme, salt, and pepper.
3. Spread the vegetables on a sheet pan and nestle the sausage links among them.
4. Pour the apple cider over the sausage and vegetables.
5. Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender.

Tips

Feel free to add other seasonal veggies like Brussels sprouts or sweet potatoes for extra flavor. For a spicy kick, try using spicy sausage!

Nutritional Information

Each serving contains approximately 350 calories, 20g fat, 25g protein, and 15g carbohydrates.

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FAQs

If tonight is more of a pasta night than a sheet-pan night, have a look at my easy one-pot pasta dinners instead.

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