What temperature should I cook a sheet pan dinner?

Most sheet pan dinners cook best between 400-425u00b0F (200-220u00b0C). This high heat ensures vegetables brown nicely and proteins cook through efficiently. Adjust slightly based on ingredients.

What are the best vegetables for sheet pan dinners?

Heartier vegetables like broccoli, cauliflower, Brussels sprouts, bell peppers, carrots, potatoes, and onions are ideal. They cook evenly and become tender-crisp at high temperatures.

How do you prevent sheet pan dinners from getting soggy?

Avoid overcrowding the pan to allow for proper air circulation and moisture evaporation. Use parchment paper or lightly oil the pan, and ensure vegetables are relatively dry before tossing with oil and seasonings.

Should I cover a sheet pan dinner with foil?

Generally, no. Covering with foil traps steam, which can prevent ingredients from browning and crisping. Only cover if you need to steam certain delicate items or prevent over-browning late in cooking.

Can you put raw chicken and raw vegetables together on a sheet pan?

Yes, it's safe to cook raw chicken and vegetables together on the same sheet pan, provided the chicken reaches a safe internal temperature (165u00b0F/74u00b0C) and the vegetables are cooked to your desired tenderness.

What kind of meat works best for sheet pan meals?

Quick-cooking proteins like chicken (breast, thighs, sausage), shrimp, pork tenderloin, and firm fish fillets (salmon, cod) are excellent choices. Cut larger pieces into similar sizes for even cooking.

Easy Sheet Pan Dinners: 30+ Quick & Healthy Recipes for Weeknights 2025

Easy Sheet Pan Dinner

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A complete, delicious meal with just one pan to wash. This easy sheet pan dinner is your strategy for reclaiming weeknights with minimal cleanup and maximum flavor.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

1.5 pounds of boneless, skinless chicken thighs or breasts, salmon fillets, or large shrimp
1 pound of baby potatoes, halved
2 cups of broccoli florets
1 large bell pepper, sliced
1 small red onion, sliced
4 cloves of garlic, minced
3 tablespoons of olive oil
1 teaspoon of paprika
1 teaspoon of dried oregano
1/2 teaspoon of garlic powder
Salt and black pepper to taste
2 tablespoons of freshly chopped parsley
1 lemon, cut into wedges

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Instructions

Preheat your oven to 425°F (220°C). While it heats, chop all your vegetables and pat your chosen protein dry with a paper towel.
In a large bowl, toss the potatoes and harder vegetables (like bell peppers and onions) with half of the olive oil and seasonings. Spread them in a single layer on a large, rimmed baking sheet.
Place the sheet pan in the oven and roast for 15 minutes. This gives the denser vegetables a head start so everything finishes cooking evenly.
In the same bowl, toss the remaining vegetables (like broccoli) and your protein with the rest of the oil and seasonings. Carefully remove the hot pan from the oven. Add the protein and remaining veggies to the pan, arranging everything in a single layer.
Return the pan to the oven and bake for another 15-20 minutes, or until the protein is cooked through and the vegetables are tender and slightly caramelized at the edges. If you are using a quicker-cooking protein like shrimp, add it during the last 8-10 minutes.

Notes

Do not overcrowd the pan! Using two sheet pans is better than piling everything on one. Crowding steams the food instead of roasting it, preventing that desirable browning.

Nutrition

Serving Size: 1 serving
Calories: 375
Sugar: 5g
Sodium: 450mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 30g
Cholesterol: 85mg

Find it online: https://harmonymeal.com/easy-sheet-pan-dinner/