Back to Routines with Time-Saving Sheet Pan Dinners

When everyday life kicks in after the summer holidays, it’s extra valuable to have dinners that simplify planning and ease the evening rush. Sheet pan dinners — where everything is cooked on a single tray — mean minimal washing up, quick prep, and maximum flexibility.

Time-Saving Habits for Easier Weeknights

Prepare vegetables and protein ahead of time over the weekend and store them in the fridge or freezer. This saves both time and energy when the week begins. Placing the ingredients side by side on the tray means everything can cook at the same time — and the oven does the rest.

Here are three recipes that make weeknight dinners both easier and tastier

Chicken Fillet with Root Vegetables and Honey

Ingredients (4 servings)

• 4 chicken fillets

• 4 potatoes

• 3 carrots

• 2 beets

• 2 tbsp olive oil

• 1 tbsp honey

• Salt, pepper, and thyme

Instructions

1. Preheat the oven to 200 °C (390 °F).

2. Cut the potatoes, carrots, and beets into equal-sized pieces.

3. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, and thyme.

4. Place the chicken fillets on top and brush with honey.

5. Bake in the middle of the oven for about 25–30 minutes.

Salmon with Lemon and Green Asparagus

Ingredients (4 servings)

• 4 salmon fillets

• 1 lemon, sliced

• 250 g green asparagus

• 500 g baby potatoes

• 2 tbsp olive oil

• Salt and pepper

Instructions

1. Preheat the oven to 200 °C (390 °F).

2. Halve the baby potatoes and place them on a baking sheet, drizzle with olive oil, season with salt and pepper.

3. Pre-bake the potatoes for 15 minutes.

4. Add the salmon fillets, asparagus, and lemon slices.

5. Bake for another 12–15 minutes.

Vegetarian Tray with Halloumi and Sweet Potato

Ingredients (4 servings)

• 2 sweet potatoes

• 2 bell peppers

• 1 zucchini

• 200 g halloumi

• 3 tbsp olive oil

• 1 tsp chili flakes

• Salt and pepper

Instructions

1. Preheat the oven to 200 °C (390 °F).

2. Cut the sweet potato, bell peppers, and zucchini into pieces.

3. Place the vegetables on a baking sheet, drizzle with olive oil, and season with chili flakes, salt, and pepper.

4. Bake in the oven for 20 minutes.

5. Cube the halloumi, add to the tray, and bake for another 8–10 minutes.