Here’s an easy one: https://cooking.nytimes.com/recipes/764709448-sheet-pan-hot-honey-chicken?unlocked_article_code=1.CVA.ixpj.dzlupjzKZAkn&smid=ck-recipe-iOS-share

You can always sub the sweet potatoes for regular (but sweet potatoes are healthier). The marinade only has 3 ingredients, so super easy.

Here’s one for salmon (can add broccoli): https://cooking.nytimes.com/recipes/1019962-sheet-pan-harissa-salmon-with-potatoes-and-citrus?unlocked_article_code=1.CVA.Boe9.gVjkKJaHD24N&smid=ck-recipe-iOS-share

NYT and food network have tons of options for sheet pan meals. Just keep in mind that potatoes take longer to roast than salmon or broccoli, so you’ll want to give them a head start with most recipes.

Anonymous wrote:I don’t use a marinade at all. I just toss with olive oil and whatever seasonings strike me. My family loves the McCormick rotisserie chicken seasoning or Italian seasoning. I typically do the veggies on a separate pan (one pan is too small for our family) and just use olive oil, salt and pepper. I do this on average 2x a week.

Agreed. You can get excellent results if you have a convection feature on your oven--dry fry the protein and the potatoes with dry spices and EVOO. The potatoes cut in wedges will become fry-like. The vegs are the only think that will benefit from marindae.