5 Sheet Pan Dinners to Make Weeknights Easier

Save time and energy (but maximize the flavor) by cooking everything at once—on one tray!
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Monday: Bacon-Arugula Sheet-Pan Pizza

bacon arugula sheet pan pizza

This humble pie will satisfy all your cravings. Adding the arugula after everything's baked ensures that it stays crispy and crunchy.

Recipe: Try our Bacon-Arugula Sheet-Pan Pizza

Tuesday: Tex-Mex Steak with Chipotle Sweet Potato Wedges

tex-mex steak with chipotle sweet potato wedges

Cooking restaurant-grade steak is easy when you do it on a sheet pan. The key is letting the meat rest for 10 minutes after cooking.

Recipe: Try our Tex-Mex Steak with Chipotle Sweet Potato Wedges

Wednesday: Roasted Salmon & Succotash

Roasted Salmon & Succotash

This bright red-and-green dinner will get you in the holiday spirit. Even better? It only has seven ingredients.

Recipe: Try our Roasted Salmon & Succotash

Thursday: Moroccan Sheet-Pan Chicken

Moroccan Sheet Pan Chicken

DIY alert! This mouth-watering Moroccan spice blend comes together with paprika, turmeric, cardamom, cumin, and a handful of other ingredients you already have—and it'll take you on a serious flavor expedition.

Recipe: Try our Moroccan Sheet-Pan Chicken

Friday: Roast Pork Chops with Green Beans and Potatoes

roast pork chops with green beans and potatoes

There's time-saving, and then there's thyme-savoring, both of which you'll be doing with this herby masterpiece.

Recipe: Try our Roast Pork Chops with Green Beans and Potatoes

Shopping List

For the bacon-arugula sheet-pan pizza:

  • 14 oz. pizza dough
  • 1/2 cup marinara sauce
  • 1/2 cup ricotta
  • 6 bocconcini
  • 3 slices bacon
  • 1/2 tsp. minced fresh rosemary leaves
  • 1 cup baby arugula

For the Tex-Mex steak with chipotle sweet potato wedges:

  • 2 strip steaks (1 1/2 inches thick; about 1 lb. each)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 3 small sweet potatoes (about 7 oz. each)
  • 1 tbsp. olive oil
  • 1/4 tsp. ground chipotle powder
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp. hot sauce
  • 2 tbsp. chopped fresh cilantro
  • 1 lime

For the roasted salmon & succotash:

  • 1/2 lb. green beans
  • 1 ear corn
  • 6 oz. cherry tomatoes
  • 2 tbsp. olive oil
  • 1 lb. salmon fillet
  • 1/4 cup sour cream
  • 2 tbsp. chopped fresh dill

For the Moroccan sheet-pan chicken:

  • 5 tbsp. olive oil
  • 2 tbsp. plus 2 tsp. and a pinch Moroccan Spice Blend
  • 4 whole chicken legs (thighs and drumsticks attached)
  • 2 cans (15 to 15.5 oz. each) chickpeas
  • 1 lb. carrots
  • 1 large red onion
  • 3 cloves garlic
  • 1 tbsp. grated peeled fresh ginger
  • 1 1/2 cups mixed dried fruit (such as apricots, prunes, figs, and raisins)
  • 1 tbsp. honey

For the roast pork chops with green beans and potatoes:

  • 6 tbsp. olive oil
  • 1 lemon
  • 2 tbsp. chopped fresh thyme
  • 1 tbsp. plus 1 tsp. smoked paprika
  • 4 cloves garlic
  • Salt and pepper
  • 4 bone-in pork chops (each 1 inch thick)
  • 1 12 oz. bag trimmed green beans or haricots verts
  • 4 medium Yukon Gold potatoes (about 1 1/2 lbs.)
  • 1 jarred roasted red bell pepper