I’ve been making a lot more “sheet pan suppers” lately, as these are quick and easy and involve the three necessary nutrients to fill out the plate: carbohydrate, protein and non-starchy vegetable. These are easy to prep the day before on the sheet. Then when you get home, take the sheet out of the fridge while the oven is preheating and have a meal worthy for all taste buds in about 30 minutes.
Here are some of my best sheet pan supper tips:
- Use the largest cookie sheet/pan you have, preferably from heavy-gauge aluminum or steel. I find these help foods to brown better.
- I’m all about easy and quick cleanup, so make sure to line the pan you choose with foil and spray with a nonstick cooking spray.
- Pick your protein. If you are going to use a protein that is larger than the rest of your food, I like to cook it for about 5-10 minutes before putting the rest of the ingredients on the pan.
- Place the rest of the ingredients in a single layer, cut about the same size so they will roast properly.
- Season the ingredients according to the recipe or your discretion.
- Make sure protein is cooked to the proper temperature.
- For leftovers, use the foil from the pan to wrap the food up in, and then reheat in oven later.
This pan roasted chicken and vegetable meal is one of my favorites. Like I said, I usually put everything on the pan the night before and leave it in the fridge until the oven is preheated the next day. Try it for yourself!
If you are interested in starting with just roasted vegetables, print off our handy Roasting Vegetables 101 sheet a guide.
- 6 medium red potatoes, cut into 3/4-inch pieces
- 1 large onion, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt, divided
- 1 teaspoon dried rosemary, divided
- 3/4 teaspoon pepper, divided
- 1/2 teaspoon paprika
- 6 bone-in chicken thighs, skin removed
- 6 cups fresh baby spinach
- Preheat the oven to 425o F.
- Combine potatoes, onion, oil, garlic, 1/2 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper in a bowl. Toss the mixture to coat evenly.
- Line a baking pan or cookie sheet with foil and coat with nonstick cooking spray.
- Pour the potato and onion mixture onto the coated baking pan and arrange the chicken on top.
- Mix the paprika, 1/2 teaspoon salt, 1/2 teaspoon rosemary and 1/4 teaspoon pepper and sprinkle it over the chicken.
- Bake about 35-40 minutes, or until the inside of the chicken is 170-175oF and the vegetables are just tender.
- Remove chicken to a serving platter and keep warm.
- Top the vegetables with the spinach and put back into the oven to roast until the vegetables are tender and the spinach is wilted, about 8-10 minutes longer.
- Stir the vegetables to combine and serve them with the chicken.