Sheet Pan Dinners

I am really feeling Sheet pan dinners right now. I think I forgot about them for a little a while but now that I am back in the groove with them they just make my life so much easier. You throw a bunch of tasty things on a sheet pan and stick it in the oven and deliciousness pops out in about 30 minutes. What’s not to love? I swear they never disappoint; a game-changing way to make weeknight dinners even better (not to mention a super easy clean-up). You’ll want to add all of these to your weeknight rotation. Here are some of Megan, Michael and my favorite sheet pan meals.

Crispy Gnocchi and Veggies

Gnocchi on a sheet pan?! Who knew! And you don’t even have to boil or cook the gnocchi beforehand! Amazing. We use the cauliflower gnocchi from Trader Joe’s and it works just as well.

Burrata and Broccoli

A winter panzanella-style salad with veggies and BURRATA. If you haven’t had burrata you are missing out. I haven’t made this yet but it’s number one on my sheet pan list and Megan swears it is excellent.

Chicken Sausage and Roasted Veggies

Broccoli, sweet potatoes, red onion and your favorite chicken sausage – it doesn’t get more simple than this (well actually it does – see the next recipe). And it’s so surprisingly delicious.

Sausage and Brussels Sprouts

Whole30, Paleo, Low carb and easy. Also totally customizable with any veggies you like and your favorite sausage.

Chicken with Potatoes, Arugula and Garlic Yogurt

Tastes like a delicious greek gyro but healthier and in sheet pan form. Chef Mike highly recommends marinating this one. This recipe is only available with an NYT cooking account so we included it below. Highly recommend the recipes NYT cooking send to your inbox daily!

Ingredients

• 1 1/2 pounds chicken thighs
• 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
• 2 1/2 tsp kosher salt, more as needed
• 1/2 tsp black pepper
• 2 tablespoons harissa (or another thick hot sauce like sriracha)
• 1/2 tsp ground cumin
• 4 tbls extra-virgin olive oil
• 2 leeks, white and green parts only, halved and lengthwise and thinly sliced
• 1/2 tsp lemon zest
• 1/3 cup plain yogurt (do not use Greek yogurt)
• 1 small garlic glove
• 2 ounces baby arugula
• chopped fresh dill, as needed
• lemon juice, as needed

Directions

1. Combine chicken and potatoes in a large bowl and season with salt and pepper. In a small bowl, whisk harissa, cumin, and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let marinate in refrigerator for up to 8 hours.
2. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining olive oil.
3. Heat oven to 425. Arrange chicken and potatoes on a large rimmed sheet pan in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are coked through and everything is slightly crisped, 25 to 30 minutes longer.
4. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
5. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and all over mixture. Drizzle with oil and lemon juice to serve.

Harissa Chicken // Sticky ginger Sesame Chicken and Crispy Brussels Sprouts

We all know half baked harvest. She never disappoints.

What are your go-to weeknight dinners? We highly suggest you give these a try! Also, can you guess who’s recipes are who’s based on level of difficulty? Hint: mine are the easiest haha.