One Pan, One Supper: Easy Sheet-Pan Meals for One or Two
A protein, two vegetables and a hot oven. Supper in about 30 minutes, with hardly any dishes.
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Some nights the hardest part of supper isn’t the cooking. It’s the pile of pots afterward. That’s why the humble sheet pan has become my favorite piece of kitchen equipment. Everything goes on one pan, the oven does the work, and cleanup takes about a minute.
It’s also perfect for one or two. Make a full pan and you’ve got lunch tomorrow, too.
1. Pick a protein and two vegetables
Choose things that cook in about the same time, or cut them to match.
- Proteins: chicken thighs, sliced sausage, salmon, shrimp, or a can of chickpeas, drained and patted dry
- Sturdy vegetables: potatoes, sweet potatoes, carrots, onions and Brussels sprouts (cut small so they cook through)
- Quicker vegetables: broccoli, peppers, zucchini, green beans and cherry tomatoes
If you’re mixing the two, give the sturdy vegetables a 10-minute head start before adding the rest.
2. Toss with a little oil and seasoning
Put everything in a big bowl with a tablespoon or two of oil. Season with pepper, garlic powder, and an herb blend like Italian seasoning. Then spread it out on the pan in a single layer.
Give it room. A crowded pan steams instead of roasting, and you lose those tasty browned edges. If it won’t fit, use two pans.
3. Roast at 425°F
Roast for about 20 to 30 minutes, turning once halfway, until the vegetables are browned and tender. Chicken is done at 165°F inside; a simple instant-read thermometer takes the guesswork out. Salmon and shrimp cook faster, so add them for the last 10 to 12 minutes.
Try this today
- Pick one protein and two vegetables you already have.
- Line a pan with foil or parchment.
- Roast at 425°F and save half for tomorrow’s lunch.
Three easy combinations
- Sausage, potatoes and peppers. A diner classic.
- Chicken thighs, carrots and broccoli. Add a squeeze of lemon at the end.
- Salmon, green beans and cherry tomatoes. Ready in about 15 minutes.
Watching your salt?
Sausage and seasoning blends can be salty. Choose a salt-free herb blend, use lemon and garlic for flavor, and taste before adding any extra salt.
Leftovers that don’t feel like leftovers
Roasted vegetables are wonderful the next day. Tuck them into an omelet, toss them with pasta and a little parmesan, stir them into a soup, or pile them on a baked potato. Leftover chicken or sausage makes a fast wrap with a slice of cheese. Store leftovers in the fridge within two hours and eat them within three or four days. It’s like getting a second supper for free, without turning the oven on again.
Make it social
A sheet-pan supper is easy to double. Invite a neighbor over, put the pan on a trivet in the middle of the table, and let everyone help themselves. It’s casual, warm, and nobody has to stay behind to scrub.
Our free large-print Meal Planner and Grocery List makes it easy to plan a week of easy suppers.
What would go on your sheet pan tonight? Tell me in the comments.