Sheet Pan Meals - 5 Easy Oven Meal Recipes for Meal Prep

Sheet pan meals are a great option when you want to make something delicious without making cooking more complicated than it needs to be. When everything can share the same tray, prep is easy, there’s less washing up, and it’s simple to cook several portions at once. Perfect for both weeknight dinners and when you want to prep meals for the week! Here we’ve gathered our best tips and recipes for easy oven-baked food where the tray does the work.

Why sheet pan meals are perfect for meal prep

Want to make everyday cooking a little easier? Then sheet pan meals are perfect for meal prep! You can cook several portions at the same time, avoid using lots of different pots and pans, and quickly put together lunch boxes for several days.

Choose ingredients that stay delicious even after reheating, such as potatoes, root vegetables, chicken, salmon, and roasted vegetables. By varying the sauce, dressing, and sides, you can also get several different meals from the same tray - smart, simple, and perfect when you want to save time.

Once the food is done, let it cool slightly before dividing it into lunch boxes and putting them in the fridge. Then lunch or dinner is ready when time is tight!

Tips for success with sheet pan meals

• Cut the ingredients into evenly sized pieces so they cook evenly.

• Keep different cooking times in mind, since potatoes and root vegetables may need longer than, for example, broccoli.

• Give the ingredients plenty of space on the tray so they have a chance to roast and get a nice color instead of being too crowded and steaming.

• Use oil, spices, and marinade to add more flavor and variety.

• Top the sheet pan meal after cooking with, for example, feta cheese, fresh herbs, nuts, dressing, or sauce.

5 recipes - easy oven-baked food on a sheet pan

1. Recipe: Chicken with roasted root vegetables

Juicy chicken, roasted root vegetables, and lots of delicious flavors - all on the same tray! An easy weeknight dinner that takes little prep and is just as good to enjoy right away as it is to pack into meal prep containers for the week.

4 servings

Ingredients: 

• approx. 630 g chicken thigh fillet

• juice from 2 lemons

• ½ dl olive oil

• ½–1 dl chopped fresh herbs, such as basil, rosemary, and parsley

• 1 tsp salt

• 400 g potatoes

• 400 g sweet potatoes

• 2 carrots

• 2 red onions

• 100 g olives

• 1 lemon

• 1 tbsp olive oil

• 1 dl chopped fresh herbs

• salt and black pepper

How to do it:

1. Preheat the oven to 225 °C.

2. Squeeze the lemons with a citrus press. Mix the lemon juice, olive oil, fresh herbs, and salt into a marinade in a roomy bowl. Toss the chicken in the marinade and let it sit for about 10 minutes.

3. Peel the sweet potatoes and carrots and cut them into pieces. Wash the potatoes and cut them into smaller pieces. Peel the red onion and cut into wedges. Cut the lemon into pieces.

4. Spread the potatoes, sweet potatoes, carrots, red onion, lemon, and olives on a baking sheet or in a large ovenproof dish. Add the marinated chicken, drizzle olive oil over the vegetables, and top with fresh herbs.

5. Cook in the middle of the oven for about 30 minutes, until the root vegetables are tender and the chicken has reached an internal temperature of 72 °C.

6. Season with salt and pepper. Then just bring out the tray and dig in!

2. Recipe: Sheet pan salmon with potatoes, broccoli & lemon

Salmon, roasted potatoes, and broccoli with a fresh lemon flavor - it hardly gets easier than this! Here, almost the whole dinner shares the same tray, which means less washing up and more time for other things. Feel free to make a few extra portions while the oven is on. 

4 servings

Ingredients:

• 400 g salmon fillet in portions

• 600 g potatoes

• 450 g broccoli

• 2 red onions

• 1 lemon

• 3 tbsp olive oil

• 1 tsp chili flakes

• salt

• black pepper

How to do it:

1. Preheat the oven to 200 °C. Wash the potatoes and cut them into smaller wedges with a good kitchen knife. Spread the potatoes over a baking sheet or in an ovenproof dish, drizzle with a little olive oil, and season with salt and pepper. Roast in the oven for about 15 minutes.

2. Cut the broccoli into florets and slice the red onion into wedges. 

3. Remove the tray/oven dish and add the broccoli, red onion, and salmon together with the potatoes. Slice half the lemon and distribute the slices over the tray. Drizzle over the remaining olive oil and season with chili flakes, salt, and pepper.

4. Put the tray/oven dish back in the oven and cook for about 12–15 minutes, or until the salmon is cooked through and the vegetables have softened.

5. Squeeze the rest of the lemon over the salmon just before serving. Then just bring the food out and dig in!

3. Recipe: Vegetarian sheet pan meal with sweet potatoes, chickpeas and feta cheese

Sweet potatoes, roasted chickpeas, and creamy feta cheese are an easy combination with lots of flavor! This vegetarian sheet pan meal works just as well for dinner as it does in a lunch box the next day.

4 servings

Ingredients:

• 800 g sweet potatoes

• 2 packs cooked chickpeas, 380 g each

• 2 tbsp olive oil

• 1 tsp paprika powder

• ½ tsp chili flakes

• salt and black pepper

• 150 g feta cheese

• fresh herbs for serving

How to do it: 

1. Preheat the oven to 225 °C.

2. Peel the sweet potatoes and cut them into smaller pieces. Drain and rinse the chickpeas thoroughly.

3. Place the sweet potatoes and chickpeas in a roomy bowl. Add the olive oil, paprika powder, chili flakes, salt, and pepper, and mix well so the seasoning is evenly distributed.

4. Spread the mixture on a baking sheet and roast in the middle of the oven for about 20 minutes, or until the sweet potatoes are tender and nicely browned.

5. Remove the tray and crumble the feta cheese over the sweet potatoes and chickpeas. Top with fresh herbs if you like, then it’s ready to serve!

4. Recipe: Sheet pan sausage with root vegetables & creamy mustard dressing 

Sausage, roasted potatoes, and flavorful root vegetables on the same tray! An easy weeknight lifesaver that takes care of itself in the oven while you make the creamy mustard dressing. Make a few extra portions and tomorrow’s lunch is already sorted!

4 servings

Ingredients: 

• approx. 600 g sausage

• 500 g potatoes

• 3 carrots

• 2 parsnips

• 2 red onions

• 2 garlic cloves

• 2 tbsp olive oil

• salt and black pepper

For the mustard dressing:

• 2 dl crème fraiche

• 1–2 tbsp Dijon mustard

• 1 tsp honey

• salt and black pepper

How to do it: 

1. Preheat the oven to 200 °C. Wash the potatoes and peel the carrots and parsnips. Cut everything into smaller, evenly sized pieces. Slice the red onion into wedges and the sausage into pieces.

2. Spread the potatoes, carrots, parsnips, red onion, garlic, and sausage over a baking sheet. Drizzle with olive oil, season with salt and pepper, and mix well.

3. Cook in the middle of the oven for about 40 minutes, or until the root vegetables are tender and nicely browned. Feel free to toss everything once or twice during cooking.

4. While the tray is in the oven, it’s time for the dressing! Mix the crème fraiche, Dijon mustard, and honey in a bowl. Stir together with a whisk and season with salt and pepper.

5. Remove the tray from the oven and serve with the creamy mustard dressing. Easy, delicious, and ready to enjoy!

5. Recipe: Sheet pan halloumi with vegetables & basil yogurt

Crispy halloumi, roasted vegetables, and a creamy basil yogurt make for a colorful dish that’s both easy to cook and lovely to serve at the table! The chickpeas make the dish a little more filling, and everything on the tray does almost all the work itself in the oven.

4 servings

Ingredients:

• 800 g potatoes

• 400 g halloumi

• 1 pack cooked chickpeas

• 2 peppers

• 1 leek

• olive oil

• salt and black pepper

For the basil yogurt: 

• 2 dl plain yogurt

• 1 garlic clove

• fresh basil

• salt and black pepper

How to do it:

1. Preheat the oven to 225 °C. Wash the potatoes, cut them into smaller pieces, and spread them over a baking sheet or in an ovenproof dish. Drizzle with olive oil, season with salt and pepper, and roast in the middle of the oven for about 15 minutes.

2. Cut the halloumi and peppers into pieces and the leek into slices. Drain and rinse the chickpeas.

3. Remove the tray/oven dish and spread the halloumi, peppers, leek, and chickpeas together with the potatoes. Mix everything together and put the tray/dish back in the oven for about 10 minutes, or until the vegetables are tender and the halloumi has a nice color.

4. While the food is in the oven, you can make the sauce! Mix the yogurt and chopped basil in a bowl. Crush in the garlic with a garlic press, stir together, and season with salt and pepper.

5. Take the tray out and serve immediately with the creamy basil yogurt. Easy, colorful, and really delicious!

Buy the product online: Une Baking Dish 39 x 23,5 cm, Une Baking Dish 34,5 x 20,5 cm, Urit Baking Dish Oval 35 x 24 cm

Make cooking and meal prep easier with kitchen tools from Dorre

Sheet pan meals are an easy way to sort out both tonight’s dinner and several portions for the week, and with the right kitchen tools the prep becomes even smoother! At Dorre, you’ll find everything from knives and cutting boards to oven dishes and other smart tools that help you from the first prep steps to a finished dinner.

Use the recipes above or fill the tray with your own favorites and vary according to taste, season, and what you have at home. With a little planning, you can make both weeknight dinners and weekly meal prep easier and tastier!

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