How to Master Sheet-Pan Cooking Technique

Timing Orchestration

Coordinating cooking times for various ingredients to achieve perfect doneness.

Heat Management

Utilizing high-temperature roasting for optimal caramelization without burning.

Spatial Organization

Arranging components strategically on sheet pan for proper air circulation.

Flavor Building

Layering seasonings and allowing flavors to meld through roasting process.

Baking Tips

For even cooking, cut all vegetables to similar sizes, especially the potatoes which take longest to cook.

Stagger the cooking times based on how quickly items cook - add quick-cooking vegetables and seafood later in the process.

Line your sheet pan with parchment paper or foil for easier cleanup.

Don't overcrowd the pan - use two sheet pans if necessary to ensure food roasts properly rather than steams.

For deeper flavor, marinate the protein for up to 8 hours in the refrigerator before cooking.

This recipe works well for meal prep - portion into containers and refrigerate for up to 3 days.

Swap vegetables based on seasonal availability: try butternut squash, brussels sprouts, carrots, or asparagus.

Sheet-Pan Dinner

Name: Sheet-Pan Dinner
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: For the protein:; 1½ pounds chicken thighs, boneless skinless (or substitute salmon fillets, shrimp, or tofu); 3 tablespoons olive oil; 2 tablespoons lemon juice; 3 cloves garlic, minced; 1 tablespoon dried herbs (such as Italian seasoning or herbes de Provence); 1 teaspoon kosher salt; ½ teaspoon black pepper; For the vegetables:; 1 pound baby potatoes, halved; 2 bell peppers (any color), cut into 1-inch pieces; 1 red onion, cut into wedges; 2 medium zucchini, cut into ½-inch half-moons; 1 pint cherry tomatoes; 3 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 teaspoons dried herbs (matching protein seasoning); For serving:; ¼ cup fresh herbs (parsley, basil, or cilantro), roughly chopped; Lemon wedges; Optional: crumbled feta cheese or grated Parmesan

This Sheet-Pan Dinner combines colorful vegetables and protein on a single baking sheet for a complete, hassle-free meal. The recipe features a harmonious blend of seasonal vegetables roasted to caramelized perfection alongside your choice of protein, all enhanced with aromatic herbs and a flavorful marinade. While requiring some knife skills and timing coordination, this versatile dish adapts to ingredients on hand and offers an impressive presentation with minimal cleanup, making it ideal for busy weeknights or casual entertaining.

Prep Time

20 Minutes

Cook Time

35 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the protein:

1½ pounds chicken thighs, boneless skinless (or substitute salmon fillets, shrimp, or tofu)

3 tablespoons olive oil

2 tablespoons lemon juice

3 cloves garlic, minced

1 tablespoon dried herbs (such as Italian seasoning or herbes de Provence)

1 teaspoon kosher salt

½ teaspoon black pepper

For the vegetables:

1 pound baby potatoes, halved

2 bell peppers (any color), cut into 1-inch pieces

1 red onion, cut into wedges

2 medium zucchini, cut into ½-inch half-moons

1 pint cherry tomatoes

3 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon black pepper

2 teaspoons dried herbs (matching protein seasoning)

For serving:

¼ cup fresh herbs (parsley, basil, or cilantro), roughly chopped

Lemon wedges

Optional: crumbled feta cheese or grated Parmesan

Instructions

Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easier cleanup.

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper for the protein marinade.

Place protein in the marinade, turning to coat completely. Let marinate while preparing vegetables (at least 10 minutes, up to 1 hour in refrigerator).

In a large bowl, combine potatoes, bell peppers, and red onion (these take longest to cook). Toss with 2 tablespoons olive oil, salt, pepper, and dried herbs until evenly coated.

Spread the potato mixture in a single layer on one side of the prepared baking sheet. Place in preheated oven and roast for 10 minutes.

Meanwhile, in the same large bowl, toss zucchini and cherry tomatoes with remaining 1 tablespoon olive oil and a pinch of salt and pepper.

After the initial 10 minutes of roasting, remove the baking sheet from the oven. Add the zucchini and tomatoes to the other side of the sheet.

Arrange the marinated protein in the center of the sheet pan, nestled between the vegetables. If using thin protein like fish fillets or shrimp, add these later in the cooking process.

Return the sheet pan to the oven and continue roasting for about 20-25 minutes, or until protein is cooked through and vegetables are tender and caramelized at the edges.

For chicken: internal temperature should reach 165°F (74°C)

For shrimp: add in the last 8 minutes of cooking, until pink and opaque

Remove from oven and let rest for 5 minutes. Sprinkle with fresh herbs and serve with lemon wedges and optional cheese if desired.

Sheet-Pan Dinner

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Sheet-Pan Cooking Technique

Sheet-Pan Dinner

Ingredients

Instructions