Sheet Cheats!


Some of the best meals I’ve made take place all one one plate. I can throw things together, pop them in the oven and, an hour or so later, I’ve a complete meal. You don’t even have to toss a salad if you’re not in the mood, although summertime is salad time, especially with some nice roasted chicken and potatoes, or a medley of different coloured sweet peppers with sausages nestled on top.

Sheet dinners are divine. There’s something for everyone – and maybe leftovers, too. The nice thing is you can switch foods up and use whatever is available in season. 

I have an old, sturdy, reliable baking pan that measures around 12 by 8 length and width, and  2-1/2 inches deep. It’s my favourite and I’ve had it for years – and I always line it with parchment paper before using it for sheet pan roasting or baking.

Here is one of my all-time favourite meals – easy to assemble, quick to nosh!


4 chicken legs with thighs

6 potatoes (yellow or Yukon Gold recommended)

Olive oil (I use Bertolli olive oil spray for best results)

Garlic powder, fresh chopped parsley, dried rosemary, dried sage, salt and pepper

Cover bottom and sides of pan with parchment paper. Trim chicken pieces of any added skin and place in pan. Scrub, dry and slice potatoes in large pieces, and place around chicken pieces. Spray chicken and potatoes with olive oil (or drizzle with olive oil). Sprinkle with garlic salt, fresh parsley, dried rosemary, dried sage and s alt and pepper. Spray again with olive oil.

Cover with tin foil and place in a preheated 375F oven for 1 hour. Remove foil and low-grill additional 5 minutes, to crisp up chicken and potatoes.

Serves 4.