10/25/2026
Easy sheet pan recipes shared from my friend Diane Fogarty! They all look so good! Add any others you may already cook in the comments below! ⬇️
Sheet Pan Steak and Potatoes Recipe
Ingredients
- 1½ lb sirloin or ribeye steak, sliced into thick strips
- 1½ lb baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
Serves 4 | Cook Time 35 minutes
How to Make: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss halved baby potatoes with 2 tablespoons olive oil, Italian seasoning, half of the garlic, salt, and black pepper. Spread evenly on the baking sheet and roast for 20–25 minutes until nearly tender. Meanwhile, toss steak strips with the remaining olive oil and garlic. Remove the baking sheet, turn the potatoes, and arrange steak strips in a single layer between them. Return to the oven for 5–8 minutes, depending on steak thickness and desired doneness. Add butter over the hot steak and potatoes, toss gently until melted, and sprinkle with fresh parsley before serving.
Sheet Pan Chicken Fajitas Recipe
Ingredients
- 1½ lb boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 2 tbsp taco seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
Serves 4 | Cook Time 25 minutes
How to Make: Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet. Arrange sliced chicken, bell peppers, and red onion evenly across the pan. Drizzle with olive oil and sprinkle with taco seasoning, salt, and black pepper. Toss thoroughly until everything is evenly coated, then spread into a single layer. Roast for 20–25 minutes, stirring halfway through, until the chicken is fully cooked to 165°F (74°C) and the vegetables are tender with lightly charred edges. Drizzle fresh lime juice over the chicken and vegetables, sprinkle with chopped cilantro, and serve warm with tortillas, rice, or your favorite fajita toppings.
Sheet Pan Orange Sesame Chicken with Broccoli Recipe
Ingredients
- 1½ lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 cups broccoli florets
- ⅓ cup orange juice
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 tbsp sesame seeds
- ½ tsp black pepper
Serves 4 | Cook Time 25 minutes
How to Make: Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet. In a bowl, whisk orange juice, soy sauce, honey, sesame oil, minced garlic, and black pepper. Reserve half of the sauce in a small saucepan before adding the chicken to the remaining sauce and tossing to coat. Arrange the chicken in a single layer on the baking sheet and roast for 10 minutes. Add broccoli florets, tossing them with the pan juices, and continue roasting for 12–15 minutes until the chicken reaches 165°F (74°C) and the broccoli is tender-crisp. Meanwhile, bring the reserved sauce to a simmer, stir in cornstarch mixed with cold water, and cook until thickened. Toss the roasted chicken and broccoli with the orange glaze, sprinkle with sesame seeds, and serve warm.
Sheet Pan Hawaiian Chicken Recipe
Ingredients
- 1½ lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups pineapple chunks, drained
- 1 red bell pepper, chopped
- 1 red onion, chopped
- ¼ cup teriyaki sauce
- 2 tbsp brown sugar
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
Serves 4 | Cook Time 30 minutes
How to Make: Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet. In a bowl, whisk teriyaki sauce, brown sugar, olive oil, minced garlic, and black pepper until combined. Add chicken pieces, pineapple chunks, chopped bell pepper, and red onion, tossing until evenly coated. Spread everything in a single layer on the prepared baking sheet, allowing space between the pieces for even roasting. Bake for 25–30 minutes, turning halfway through, until the chicken reaches 165°F (74°C), the vegetables are tender, and the pineapple edges begin to caramelize. For additional browning, broil for 1–2 minutes while watching carefully to prevent burning. Sprinkle with chopped parsley and serve warm over steamed rice.
Sheet Pan Sausage and Vegetables Recipe
Ingredients
- 1 lb fully cooked smoked sausage, sliced
- 2 cups baby potatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, chopped
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Serves 4 | Cook Time 35 minutes
How to Make: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss halved baby potatoes with 1 tablespoon olive oil, half of the Italian seasoning, garlic powder, salt, and black pepper. Spread on the baking sheet and roast for 15 minutes. Meanwhile, combine sliced smoked sausage, bell peppers, zucchini, and red onion with the remaining olive oil and seasonings. Add everything to the partially roasted potatoes and toss gently to combine. Spread into a single layer and roast for another 15–20 minutes, stirring halfway through, until the potatoes are fork-tender, the sausage is browned, and the vegetables are lightly caramelized. Serve warm directly from the sheet pan.
Sheet Pan Lemon Chicken and Veggies Recipe
Ingredients
- 1½ lb boneless, skinless chicken breasts or thighs
- 2 cups baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 lemons (1 juiced and zested, 1 sliced)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
Serves 4 | Cook Time 35 minutes
How to Make: Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet. Toss halved baby potatoes with 1 tablespoon olive oil, half of the garlic powder, Italian seasoning, salt, and black pepper, then roast for 15 minutes. Meanwhile, coat chicken with the remaining olive oil, garlic powder, Italian seasoning, salt, black pepper, lemon juice, and zest. Remove the baking sheet and arrange chicken among the potatoes, then roast for another 10 minutes. Add trimmed asparagus, cherry tomatoes, and lemon slices, tossing the vegetables lightly in the pan juices. Continue roasting for 10–15 minutes until the chicken reaches 165°F (74°C), the potatoes are tender, and the vegetables are lightly roasted. Sprinkle with chopped parsley and serve warm.
