Sheet pan dinners are a quick way to get dinner on the table on a school night, and if you line the pan with foil you may have no washing up to do after dinner. Here are three versions to try.
Sheet Pan Sausage, Onions and Peppers
1 pound fully cooked chicken sausage links, mild or spicy 1 large red bell pepper, cored and cut into thin strips 1 large green pepper, cored and cut into thin strips 1 red onion, halved then sliced into half moons 1 pound grape or cherry tomatoes 3 garlic cloves, peeled and minced Few sprigs fresh thyme 1 Tbsp dried oregano 1/2 tsp sweet paprika Kosher salt Black Pepper Extra virgin olive oil Set your oven to the broil function and arrange a rack about 6 inches or so from the heat source.
Score the sausage links in several places but do not cut all the way through.
Place the bell peppers, onions, and tomatoes in a mixing bowl. Add garlic, fresh thyme, oregano, paprika, a large pinch of kosher salt and black pepper. Drizzle some extra virgin olive oil (a generous drizzle of 3 to 4 tablespoon or enough to coat the veggies well) and toss to make sure the vegetables are well-coated.
Arrange the vegetables in one layer on a large baking sheet. Add the sausage, nestling the sausage links between the spread veggies.
Slide the baking sheet under the broiler for 8 to 10 minutes (watching carefully) until the veggies have softened and the sausage is looking nicely charred.
—kwc—
Sheet Pan Chicken and Veggies
1 packet Italian dressing mix 1 pound baby carrots 1 pound baby Yukon Gold potatoes 2 Tbsp olive oil 4 to 6 bone-in, skin-on chicken thighs 8 ounces fresh green beans 2 Tbsp butter (optional) Preheat oven to 400. Reserve 1 tsp Italian dressing mix. Toss together carrots, potatoes, oil, and remaining dressing mix on an aluminum foil-lined rimmed baking sheet and arrange in a single layer.
Arrange chicken on top of carrot and potato mixture, sprinkle chicken with reserved dressing mix.
Bake in preheated oven until chicken is golden brown and a thermometer inserted in thickest portion registers 165, 35 to 40 minutes. Transfer chicken to a platter.
Add green beans to potato and carrot mixture; toss to coat. Add chicken back to baking sheet on veggies. Bake at 400 until beans are crisp-tender, about 7 minutes. Toss veggies with butter, if desired, and serve with chicken.
—kwc—
Sheet Pan Ranch Pork Chops and Potatoes
3 Tbsp olive oil 2 pounds baby potatoes 6 pork chops (either boneless or bone-in will work) 1 ounce ranch dressing mix (1package) 1 tsp smoked paprika 1 Tbsp oregano (dry) 1 tsp ground black pepper 1 Tbsp f resh parsley (chopped)
Preheat your oven to 400. Spray a baking sheet with cooking spray.
Place potatoes and pork chops on the baking sheet, drizzle the olive oil over them and toss well.
In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste.
Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145 when cooked. Also please note that all ovens are different, and some may take longer, and some may require less time.
Garnish with chopped parsley then serve immediately.
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