10/15/2026
Sheet Pan Lemon Chicken & Veggies Recipe
Cook time: 30 minutes | Serves: 6
Ingredients
6 boneless, skinless chicken thighs
3 cups broccoli florets
2 carrots, sliced
1 red bell pepper, sliced
1 lemon, thinly sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
Instructions: Preheat the oven to 425°F (218°C) and lightly grease a large sheet pan. Pat the chicken dry and arrange it on the pan with the broccoli, carrots, bell pepper, and lemon slices. In a small bowl, combine the olive oil, garlic, oregano, paprika, salt, black pepper, and lemon juice. Drizzle the mixture over the chicken and vegetables, tossing the vegetables to coat evenly. Roast for 25–30 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Garnish with fresh parsley and serve warm.
Sheet Pan Orange Sesame Chicken with Broccoli Recipe
Cook time: 30 minutes | Serves: 6
Ingredients
6 boneless, skinless chicken thighs
4 cups broccoli florets
1/3 cup orange juice
2 tbsp low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp cornstarch
1 tbsp water
1 tbsp sesame seeds
2 sliced green onions
1/2 tsp black pepper
Instructions: Preheat the oven to 425°F (218°C) and line a large sheet pan with parchment paper or lightly grease it. Whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, olive oil, and black pepper. Arrange the chicken thighs and broccoli on the pan and brush or drizzle with most of the sauce, reserving a little for finishing. Roast for 20–25 minutes, turning the broccoli halfway through, until the chicken reaches 165°F (74°C) internally and the broccoli is tender. Meanwhile, pour the reserved sauce into a small saucepan, bring to a gentle simmer, and stir in the cornstarch mixed with water. Cook for 1–2 minutes until thickened. Brush the glaze over the cooked chicken, sprinkle with sesame seeds and green onions, and serve.
Sheet Pan Hawaiian Chicken Recipe
Cook time: 35 minutes | Serves: 6
Ingredients
6 boneless, skinless chicken thighs
2 cups pineapple chunks, drained if canned
1 red bell pepper, chopped
1 red onion, chopped
1/4 cup barbecue sauce
2 tbsp low-sodium soy sauce
1 tbsp olive oil
1 tbsp honey
2 cloves garlic, minced
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp lime juice
2 tbsp chopped fresh cilantro
Instructions: Preheat the oven to 425°F (218°C) and lightly grease a large sheet pan. Whisk together the barbecue sauce, soy sauce, olive oil, honey, minced garlic, garlic powder, black pepper, and lime juice. Arrange the chicken thighs, pineapple, bell pepper, and red onion on the pan. Brush the chicken and vegetables with the sauce, reserving a small amount for basting. Roast for 25–35 minutes, turning the vegetables halfway through and brushing the chicken with the remaining sauce, until the thickest part of each thigh reaches 165°F (74°C). If desired, broil for 1–2 minutes to caramelize the sauce, watching carefully to prevent burning. Sprinkle with cilantro and serve hot.
Sheet Pan Steak and Potatoes Recipe
Cook time: 35 minutes | Serves: 4
Ingredients
1 1/2 lb sirloin steak, cut into 1-inch cubes
1 1/2 lb baby potatoes, halved
2 tbsp olive oil
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried rosemary
2 tbsp unsalted butter, melted
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh parsley
Instructions: Preheat the oven to 425°F (218°C) and lightly grease a large sheet pan. Toss the halved potatoes with half the olive oil, half the garlic, half the smoked paprika, half the rosemary, and half the salt and pepper. Spread them on the pan in a single layer and roast for 15 minutes. Meanwhile, toss the steak cubes with the remaining olive oil, garlic, paprika, rosemary, salt, and pepper. Remove the pan from the oven, add the steak in a single layer, and drizzle the melted butter over the steak and potatoes. Roast for another 10–15 minutes, turning the steak and potatoes halfway through, until the potatoes are tender and the steak reaches your preferred doneness; for food safety, whole-cut beef should reach at least 145°F (63°C) followed by a 3-minute rest. Garnish with fresh parsley and serve immediately.
