Thanksgiving Sheet Pan Meal

I absolutely love this easy Thanksgiving sheet pan meal. It is so simple, delicious and easy to put together. It all cooks in just an hour with minimal preparation. Savor the traditional foods and flavors of fall all on one easy sheet pan. Clean up is a cinch as well. 

This simple spread actually makes a great meal anytime. It is perfect for a weekend family dinner, important gathering or special holiday. 

This recipe completes about 6 reasonable sized servings. It is about the perfect size for 2 to 4 people with a few left overs. You can easily double the recipe by making a second sheet pan and cooking them side by side in the oven.

Serve with a green salad and dinner rolls or your other favorite Thanksgiving side dishes. Oh, and don’t forget the pie!

Easy clean up

I like to use the same bowl to mix the potatoes, green beans/peppers and sweet potatoes. Mix them in that order to avoid mixing the brown sugar and cinnamon flavor with the potatoes and green beans. This really cuts down on dishes.

Directions 

Preheat your oven to 400°. Trim the fat off the turkey or chicken breast and place in the middle of your sheet pan. 

Melt your butter and add ½ tsp dried sage, ½ tsp chopped rosemary, ½ tsp thyme. Brush the butter mixture over your poultry. Then sprinkle with salt and pepper to taste.

Place your chicken or turkey in the oven and cook for 30 minutes. While it is cooking prepare your vegetables, which you will add to the sheet pan then cook for about 30 additional minutes.

Quarter the red potatoes and then drizzle with 1 Tb olive oil. Add 2 tsp. fresh chopped rosemary or 1 tsp. dried rosemary and sprinkle with salt and pepper to taste. Mix it all together until potatoes are coated with oil.

Remove the stems from your green beans and wash. Cut the red pepper, remove seeds and slice into strips. Drizzle the green beans and red peppers with 1 Tb. olive oil and sprinkle with salt and pepper then mix well.

Peel the sweet potatoes and chop into medium sized chunks. Drizzle with 1 Tb. olive oil, sprinkle with brown sugar, cinnamon and then mix well.

After turkey or chicken has cooked for about 30 minutes remove and place potatoes, sweet potatoes, and green beans with peppers in separate sections on your sheet pan next to your poultry. Return to the oven and cook for an additional 30 minutes.

Make sure that your turkey or chicken reaches an internal temperature of 165° and that your veggies and potatoes are soft when pricked with a fork.

Recipe

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Recipe

This easy Thanksgiving Sheet Pan Meal is so simple, delicious and easy to put together. It all cooks in just an hour with minimal preparation. Savor the traditional foods and flavors of fall all on one easy sheet pan. Clean up is a cinch as well.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 servings

Ingredients

• 1 ½ -2 lbs Turkey or chicken breast boneless, skinless
• 1 ½ Tbs. Butter
• ½ tsp Sage
• ½ tsp Rosemary
• ½ tsp Thyme
• 6-8 Medium red potatoes
• 2 tsp. Fresh rosemary
• 1 lb. Green Beans
• 1 Red Pepper
• 1 large Sweet potato or 2 small
• 2 Tbs. Brown Sugar
• ½ tsp. Cinnamon
• 3 Tbs. Olive Oil
• Salt to taste
• Pepper to Taste

Instructions

• Preheat oven to 400°. Trim the fat off the turkey or chicken breast and place in the middle of your sheet pan.
• Melt butter and add ½ tsp dried sage, ½ tsp chopped rosemary, ½ tsp thyme. Brush the butter mixture over your poultry. Then sprinkle with salt and pepper to taste.
• Place chicken or turkey in oven and cook for 30 minutes. While it is cooking prepare your vegetables, which you will add to the sheet pan then cook for about 30 additional minutes.
• Quarter red potatoes and then drizzle with 1 Tb. olive oil. Add 2 tsp. fresh chopped rosemary or 1 tsp. dried rosemary and sprinkle with salt and pepper to taste. Mix all together until potatoes are coated with oil.
• Remove the stems from green beans and wash. Cut red pepper, remove seeds and slice into strips. Drizzle the green beans and red peppers with 1 Tb. olive oil and sprinkle with salt and pepper then mix well.
• Peel the sweet potatoes and chop into medium sized chunks. Drizzle with 1 Tb. olive oil, sprinkle with brown sugar, cinnamon and then mix well.
• After turkey or chicken has cooked for about 30 minutes remove and place potatoes, sweet potatoes, and green beans with peppers in separate sections on your sheet pan next to your poultry. Return to oven and cook for an additional 30 minutes.
• Make sure that your turkey or chicken reaches an internal temperature of 165° and that veggies and potatoes are soft when pricked with a fork.

Notes

Use the same bowl to mix the potatoes, green beans/peppers and sweet potatoes. Mix them in that order to avoid mixing the brown sugar and cinnamon flavor with the potatoes and green beans. This really cuts down on dishes.

Variations

You can use chicken or turkey breast for this meal. You could also use a few pork chops or another kind of meat. Or omit the meat entirely or a vegetarian version. Choose which ever you like the most!

Substitute other vegetables instead of the ones I have used to to ensure that you get what you like. You can easily use asparagus, pearl onions, mushrooms, parsnips, carrots or your other favorites.

Double the recipe by making a second sheet pan and cooking them side by side in the oven for a crowd. Or scale the recipe down if you like, for just one or two people.

You also might like my cranberry orange relish or my easy no knead bread.

Please leave you comments, questions and ratings below!