Try the popular sheet pan meal. When cleanup is as easy as the prep, you know you’ve made a winning dinner. Plus, they are endlessly customizable. Follow our formula for success every time.

Technically, this recipe uses two sheet pans: but it’s worth it. You'll use one to roast the veggies until they're tender and lightly charred, and the other to cook the chicken, which finishes under the broiler for golden brown, crispy skin. Get the Recipe: Sheet Pan Chicken Thighs With Fennel and Shallots
Greg DuPree

Start With...

  • 2 pounds protein (such as chicken thighs, flank steak, fish fillets, or tofu)
  • 2½ cups chopped veggies (such as broccoli, sweet potatoes, bell peppers, or fennel)
  • 2 tablespoons fat (such as olive oil or canola oil)

The Game Plan

Preheat oven to 425°F. Season protein and place on a foil-lined baking sheet. Add vegetables and toss everything with oil. Veggies with longer cooking times, such as broccoli, sweet potatoes, and winter squash, can be added to the pan alongside longer-cooking proteins. More-delicate veggies and leafy greens should be thrown on toward the end of the cooking process. Roast until protein is cooked through. Top with fresh herbs, a squeeze of lemon, or a shower of Parmesan cheese.

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