Sheet-Pan Dinners

Skip the boil on pantry-friendly, pre-packaged gnocchi. Roast them and you’ll be richly rewarded with a chewy-on-the-inside, crisp-on-the-outside texture.

Oven-roasted cherry tomatoes are the star of this easy sheet-pan dinner featuring herb-studded meatballs and cheesy, garlicky toast.

All the flavors of a seafood boil—Old Bay, garlicky butter, tender potatoes and corn—with the ease of a sheet-pan dinner.

Store-bought zhug and your broiler are the shortcuts to juicy, charred chicken without a grill.

Turkey meatballs have never looked so fresh.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

In the mood for a big bowl of leafy comfort? This sheet pan-dinner-turned-salad is a quick fix for any big salad cravings.

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.

Sweet-spicy chipotle chicken, zippy roasted tomatillo salsa, and spice-rubbed squash all on one sheet pan.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

This recipe as a cross between your very favorite banana bread and a chocolaty blackout cake.

This crispy chicken is a weeknight dinner MVP.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.