09/26/2026
Sheet Pan Recipes
Sheet Pan Lemon Chicken and Veggies Recipe
Ingredients
2 lb chicken breasts, sliced
4 cups mixed vegetables (broccoli, carrots, bell peppers)
3 tbsp olive oil
3 tbsp lemon juice
4 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper to taste
Serves: 6 | Cook Time: 25 minutes
How to Make: Preheat the oven to 425°F (220°C) and lightly grease or line a large rimmed sheet pan. Arrange the sliced chicken breasts, broccoli, carrots, and bell peppers across the pan in a single layer. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Italian seasoning, salt, and black pepper, then drizzle the mixture evenly over the chicken and vegetables and toss gently until everything is well coated. Spread the ingredients back into an even layer and roast for about 20–25 minutes, stirring the vegetables once halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly browned edges. Serve hot with the flavorful lemon-garlic pan juices spooned over the chicken and vegetables.
Sheet Pan Orange Sesame Chicken with Broccoli Recipe
Ingredients
2 lb chicken thighs, boneless, cut
1 cup orange juice
¼ cup soy sauce
3 tbsp honey
3 cloves garlic, minced
1 tbsp grated ginger
4 cups broccoli florets
2 tbsp sesame seeds
Serves: 6 | Cook Time: 30 minutes
How to Make: Preheat the oven to 425°F (220°C) and arrange the chicken thigh pieces in a single layer on a large rimmed sheet pan. In a bowl, whisk together the orange juice, soy sauce, honey, minced garlic, and grated ginger until well combined. Pour most of the mixture over the chicken and toss thoroughly to coat. Roast for about 15 minutes, then add the broccoli florets to the pan and toss them with the chicken and cooking juices. Continue roasting for another 10–15 minutes, until the chicken reaches 165°F (74°C) and the broccoli is tender-crisp with lightly roasted edges. Sprinkle the sesame seeds evenly over everything and toss once more in the orange-sesame sauce before serving hot.
Sheet Pan Chicken Fajitas Recipe
Ingredients
2 lb chicken breasts, sliced
3 bell peppers, sliced (red, yellow, green)
1 large onion, sliced
3 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp paprika
Salt and black pepper to taste
Serves: 6 | Cook Time: 25 minutes
How to Make: Preheat the oven to 425°F (220°C). Place the sliced chicken breasts, bell peppers, and onion on a large rimmed sheet pan. Drizzle everything with the olive oil, then sprinkle evenly with the chili powder, cumin, paprika, salt, and black pepper. Toss thoroughly until the chicken and vegetables are evenly coated with the oil and seasonings, then spread them into a single layer so they roast instead of steaming. Bake for about 20–25 minutes, tossing once halfway through, until the chicken is fully cooked to 165°F (74°C) and the peppers and onions are tender with lightly caramelized edges. Serve immediately while hot, either on their own or tucked into warm tortillas with your preferred fajita toppings.
Sheet Pan Hawaiian Chicken Recipe
Ingredients
2 lb chicken thighs, boneless
2 cups pineapple chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup soy sauce
2 tbsp honey
2 cloves garlic, minced
Salt and black pepper to taste
Serves: 6 | Cook Time: 30 minutes
How to Make: Preheat the oven to 425°F (220°C) and cut the boneless chicken thighs into bite-size pieces if desired. Arrange the chicken, pineapple chunks, red bell pepper, and green bell pepper evenly on a large rimmed sheet pan. In a small bowl, whisk together the soy sauce, honey, minced garlic, salt, and black pepper, then pour the mixture over the chicken and vegetables and toss until evenly coated. Spread everything into a single layer and roast for about 25–30 minutes, stirring halfway through, until the chicken reaches 165°F (74°C), the peppers are tender, and the pineapple begins to caramelize around the edges. Toss everything once more in the flavorful pan juices before serving hot.
Sheet Pan Sausage and Vegetables Recipe
Ingredients
1 lb smoked sausage, sliced
4 cups baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tbsp olive oil
1 tsp Italian seasoning
Salt and black pepper to taste
Serves: 6 | Cook Time: 35 minutes
How to Make: Preheat the oven to 425°F (220°C). Place the halved baby potatoes on a large rimmed sheet pan, drizzle with some of the olive oil, season lightly with salt and black pepper, and roast for about 10 minutes to give them a head start. Carefully remove the pan and add the sliced smoked sausage, broccoli florets, red bell pepper, and yellow bell pepper. Drizzle with the remaining olive oil, sprinkle with the Italian seasoning, salt, and black pepper, and toss until everything is evenly coated. Return the pan to the oven and roast for another 20–25 minutes, tossing once halfway through, until the potatoes are tender, the vegetables have browned edges, and the sausage is hot and lightly caramelized. Serve immediately.
Sheet Pan Steak and Potatoes Recipe
Ingredients
2 lb sirloin steak, sliced
1.5 lb baby potatoes, quartered
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large onion, chopped
3 tbsp olive oil
2 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper to taste
Serves: 6 | Cook Time: 30 minutes
How to Make: Preheat the oven to 425°F (220°C). Place the quartered baby potatoes on a large rimmed sheet pan, drizzle with about half of the olive oil, and season with some of the garlic powder, Italian seasoning, salt, and black pepper. Roast the potatoes for about 15 minutes so they begin to soften. Remove the pan from the oven and add the sliced sirloin steak, red and green bell peppers, and chopped onion. Drizzle with the remaining olive oil and season with the remaining garlic powder, Italian seasoning, salt, and black pepper, then toss everything together and spread into a single layer. Return to the oven for about 10–15 minutes, or until the potatoes are tender, the vegetables are roasted, and the steak reaches your preferred doneness. Serve hot with the seasoned pan juices spooned over the steak and potatoes.
Recipe made by: Easy Steps Recipes
