The best part of this baking method is that it takes only 5 minutes to throw together, and then it bakes for about 1/2 hour (longer for bigger pieces of meat). Which means you can throw in a load of dishes while sipping wine, or help kids with homework, or start some evening relaxation. Just throw everything into the oven, and leave it be. Not ready to eat yet? Turn the oven off, and let it all sit until you can gather everyone for a nice evening meal.
This method works with meat, fish, tofu, or just veggies with or without potatoes (or other starchy vegetables). And it's easy enough for kids to help or even do on their own, depending on age and skill level. Customize with any flavor profile. It's also great for emptying the fridge -- just grab whatever you have and throw it on a pan with your favorite flavorings. Plus, it's lower in fat than sautéing, and dry flavorings are lower calorie and lower in sugar than sauces and marinades. It's quick, it's easy, and it's healthy. Pack the pans, and you'll have leftovers, too.
How to sheet pan
Coat a sheet pan with olive oil. (For easier cleanup, line it with parchment paper, and then oil the paper.) Place your food on the pan, arranging like food together, with the slowest to cook on the outside. Typically, this means meat or fish on the outside, with veggies in the middle. If you want to roast the vegetables, leave them uncovered; to steam, cover them with foil or wrap them in parchment paper. Season with dry seasonings, plus some olive oil, if you like. Here, I've sprinkled the chicken with an all-natural dry ranch mix and the vegetables with an all-natural no-salt seasoning. All dry ingredients work best for sheet panning, although a little citrus (lemon, lime, or orange juice) or fresh ginger or garlic is a nice addition. Alternatively, you can sheet-pan bake meats, fish, or tofu with sauces, like BBQ or teriyaki, but keep them separate from vegetables. They get too soupy all together. Bake at 375 for about 30-40 minutes (20-30 min for fish filets), or until the meats are cooked through.
For smaller portions, potatoes can be cooked on the same pan, placed on the outside of the meat for larger pieces and between the meat and veggies for smaller pieces. For a nice crisp brown, cut the potatoes in half and place them cut-side down on an oiled (or parchment papered and oil) pan. Brush the tops with oil and sprinkle with sea salt and fresh ground pepper. Bake, without moving or flipping the potatoes, until the tops begin to brown nicely. (Potatoes not shown.)
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