Microwave your potatoes first.

I don't really do recipes but do plenty of things on sheet pans. Right now I have fajita chicken, onions and peppers, some leftover (frozen) roasted cauliflower with mexican spices in its own small pyrex right on the tray, and black beans in another small pyrex.

If the beans get too toasty, you add liquid and cover.
If the veggies get crispy, you take them off the try and put them in a bowl to wait.
Chicken takes longest.
Sometimes I add frozen or fresh corn about 5 minutes before it comes out, like, dump part of a bag to the veggies.

You just have to be flexible and intervene if something is getting too done and pay attention.

We like-

https://www.maryswholelife.com/whole30-harvest-sheet-pan-dinner/

And NY Times Sheet Pan Chicken with Potatoes, arugula, and garlic yogurt.

This one is one of our absolute favorite recipes: https://cooking.nytimes.com/recipes/1020829-sheet-pan-gochujang-chicken-and-roasted-vegetables?unlocked_article_code=1.6k8.QZ47.R3rRYMO2wEHS&smid=share-url

Here are my notes:
1) Make with bone-in, skin-on chicken thighs, delicata squash (3 small, unpeeled) and rutabaga (one -- instead of turnips).
2) Double sauce amounts.
3) Cut vegetables into 1-inch pieces. Use cubes of frozen ginger. Pickled radishes didn't seem to add much.
3) PAT CHICKEN DRY VERY WELL before marinating in 1/2 the doubled sauce for one-two hours.
4) Use two cookie sheets: place chicken on one cookie sheet and veg on the other. Consider using three cookie sheets, as with even two it's crowded. Pour rest of sauce (not used for meat marinade) over veg. Cook for ten minutes more than recommended time.

I think they’re fine but most of them are kind of one note and everything tastes so similar.

Anonymous wrote:Ohh do you use oil? Mine are bleh unless I use olive oil, a decent amount—not drenched, but more than a tablespoon, ya know?

Makes a big difference on those veggies and starches

I don’t think I have seen many sheet pan recipes without oil.

I do them fairly regularly—not recipes per se, just throw stuff on sheet pans in the oven.

I like them because I’m often multitasking and they don’t require close watching like stuff in a frying pan. Agree with PPs that they work better with multiple pans to get the timing right, though.

Love this sheet pan sausage, gnocchi, veggies

https://www.kitchentreaty.com/crispy-sheet-pan-baked-gnocchi-with-veggies-and-sausage/

And this Greek chicken one

https://downshiftology.com/recipes/greek-sheet-pan-chicken/

This I serve either in pitas or over couscous.

I make both of these pretty regularly.

Melissa Clark has some really good ones too. But just like crockpot recipes, they often turn out better if you do a little more work - like put things in at different times, separate certain ingredients out, etc.

Anonymous wrote:At the end of the day they aren't more convenient or quick than just cooking. I'd rather roast some meat (with onions or carrots or something) and at the same time boil some potatoes and serve them mashed.

If I were doing fish packets, I would cook those separately anyways, and then server with seasoned rice and throw in some vegetables last minute with the rice.

It's just cooking- same time but you multi-task.

I find them so much less work. You can put them together and go read till dinner time. Some nights I really don’t want to hang in the kitchen.

I eat a decent amount of these every week and I’ve learned that there are very few “one sheet pan” recipes that work well. Mine are always vegetarian but all veggies have different cook times. So I put in the potatoes first, zucchini and tomato last, etc. I end up using several small sheets. And use a good amount of olive oil, salt, and sometimes lemon juice (carrots are best with a heavy squeeze of lemon juice). They’re not easier than normal cooking, unfortunately. But they are pretty healthy and tasty.

Ohh do you use oil? Mine are bleh unless I use olive oil, a decent amount—not drenched, but more than a tablespoon, ya know?

Makes a big difference on those veggies and starches

Anonymous wrote:I never like them, either.

+2

I’d rather prepare each component separately and have them more perfectly (deliciously) cooked, especially since it often doesn’t take much more time to do so.

At the end of the day they aren't more convenient or quick than just cooking. I'd rather roast some meat (with onions or carrots or something) and at the same time boil some potatoes and serve them mashed.

If I were doing fish packets, I would cook those separately anyways, and then server with seasoned rice and throw in some vegetables last minute with the rice.

It's just cooking- same time but you multi-task.

we had one we used to death a couple years ago. sausage, carrots, potatoes, broccoli, onions (whatever you like really). olive oil salt and pepper. drizzle with balsamic glaze after.

We do them mostly with sausage, small potatoes, and green beans or cauliflower