DIY & Recipes
Sheet-Pan Lemon Herb Chicken & Veggies
Meet your new weeknight hero: juicy lemon-herb chicken surrounded by a mess of roasted potatoes, tomatoes, and onions that magically turn into a bright, tangy pan sauce while you’re not looking. This is the kind of dinner that tastes like you tried hard—but really, you just tossed everything together and let the oven flex its muscles. It’s fresh, aromatic, and impossibly satisfying, with flavors that make the whole kitchen smell like you’ve mastered rustic Mediterranean cooking. You’re going to love it because it’s simple, colorful, and delivers big flavor with almost zero effort.
Ingredients
4 boneless chicken thighs (or breasts)
1 lb baby potatoes, halved
1 cup cherry tomatoes
1 small red onion, sliced
3 tbsp olive oil
1 lemon (zest + slices)
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
Salt & pepper
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 425°F.
On a sheet pan, toss potatoes, tomatoes, and onions with half the oil, garlic, herbs, salt, and pepper.
Nestle chicken pieces in the center. Brush with remaining oil + lemon zest.
Scatter lemon slices over everything.
Roast 30–35 min, until potatoes are tender and chicken hits 165°F.
Finish with chopped parsley and a squeeze of lemon.
Why it works: juicy chicken + roasted tomatoes = instant pan sauce. Mop it up with bread. You’re welcome.
Sheet-Pan Maple Mustard Salmon & Brussels
This is the sheet-pan dinner that converts salmon skeptics and turns Brussels sprouts into absolute superstars. Sweet, sticky maple meets tangy Dijon to make that glossy, caramelized glaze everyone at the table will want to lick right off the pan. Nestled around it are roasted Brussels and sweet potatoes that get perfectly crisp and golden without any babysitting. You’ll love this one because it’s elegant enough for “company’s coming” but easy enough to pull off on a Tuesday when you’d rather be doing literally anything but cooking.
Ingredients
4 salmon fillets
1 lb Brussels sprouts, halved
1 large sweet potato, diced
2 tbsp olive oil
2 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp soy sauce
1 garlic clove, minced
Salt & pepper
Lemon wedges (for serving)
Instructions
Preheat oven to 400°F.
Toss Brussels and sweet potato with olive oil, salt, and pepper. Spread on the sheet pan and roast for 15 min.
Meanwhile, whisk maple syrup, Dijon, soy sauce, and garlic.
Push veggies to the sides and add salmon in the center. Brush salmon generously with glaze.
Roast 12–14 min more, until salmon flakes easily.
Serve with lemon wedges and extra glaze from the pan.
Tip: you can swap salmon for chicken thighs — just roast chicken longer (about 25 min) and glaze at the end.
Sheet-Pan Italian Sausage, Peppers & Gnocchi
If you’ve ever wanted a dinner that tastes like a cozy Italian night but cooks like a lazy weekend snack, this is it. Italian sausage, sweet peppers, and chewy little gnocchi roast together on one pan until everything is crisp, caramelized, and begging for a shower of Parmesan. No boiling, no sautéing—just pure, “oh wow, that was easy” magic. You’ll love this because it’s hearty, colorful, wildly flavorful, and comes together in the time it takes you to find the remote. It’s the kind of meal that makes you look like you planned something… even if you absolutely did not.
Ingredients
1 lb shelf-stable potato gnocchi (the vacuum-seal kind)
1 lb Italian sausage links, sliced into rounds (or whole)
2 bell peppers, sliced
1 red onion, sliced
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp crushed red pepper
Salt & pepper
Fresh basil + grated Parmesan (optional but life-changing)
Instructions
Preheat oven to 425°F.
Toss gnocchi, peppers, and onion with olive oil, Italian seasoning, salt, and pepper. Spread on a sheet pan.
Add sausage pieces on top (or place whole links across the pan).
Roast 25–30 min, flipping once, until gnocchi is golden and sausage is crispy.
Finish with basil and Parmesan.
It’s basically a lazy pasta night that magically happens in the oven.