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Super Easy Sheet Pan Dinners

Honestly, you can put together almost any meat and veggie combo, and it will turn out great!

There’s no standing over the stove-top stirring or tossing, which can be super inconvenient when you have a tonne of things to do!

Sheet pan meals versatile, have very minimal prep and the best thing is you only have to clean up one tray!

We had our team scour Pinterest for inspiration and here are our top 8 sheet pan dishes.

We have linked to the original recipe and swapped in a Beerenberg Farm product. Get creative and share your sheet pan meals with us over on the Beerenberg Appreciation Society Facebook Group.

Easy Mango Chutney Chicken Sheet Pan Dinner


  • 8 chicken thighs, boneless skinless
  • 1 head cauliflower (cut into small florets)
  • 1 red onion (sliced)
  • 1 jar Beerenberg Mango Chutney
  • 2 tsp salt
  • 3 tbsp olive oil
  • Cracked pepper
  • Cooked rice for serving
  • Coriander for garnishing (optional)

In a bowl, toss the chicken pieces in Beerenberg Mango Chutney, with 2 tbs olive oil and 1 tsp of salt and pepper. Marinate for at least 1 hour in the fridge (or up to 24 hours).

Pre-heat oven to 190°C and on a large baking sheet, toss the cauliflower together with the remaining olive oil and salt. Roast in the oven for 20 minutes. 

Nestle the marinated chicken between the cauliflower, topping with any leftover chutney from the bowl. 

Cook for a further 25 minutes, or until chicken has cooked through. 

Sprinkle with coriander and red onion and serve with steamed rice. 

Spicy Chicken Tray Bake


  • 4 chicken breast fillets
  • Fresh corn on the cob (2-3 ears, chopped into smaller pieces)
  • 2 brown onions (quartered) 
  • 1-2 Sweet potatoes cut into wedges
  • 1/2 bottle of Beerenberg Chilli Sauce
  • Fresh coriander, lemon and chilli to garnish

Toss the chicken in Beerenberg Chilli Sauce and set to the side. 

Pre-heat oven to 230°C. Arrange cut onion, sweet potato and corn on a large baking tray and drizzle with olive oil and a bit of Beerenberg Chilli sauce. Roast for 25 minutes. 

Remove baking tray from the oven and nestle the marinated chicken between the vegetables. Place back in the oven for 16-18 minutes or until chicken has cooked through and potatoes are tender. 

Serve with lemon wedge, fresh coriander and chilli if desired! 

Note: When cooking chicken breasts in the oven it is best to go hot and fast. This high temperature cooks the chicken quickly, meaning it loses less juice and doesn’t dry out. Remove if the veggies aren't cooked through and pop back into the oven.

Moroccan Sheet Pan Chicken


  • 1 jar Beerenberg Moroccan Lamb Slow Cooker Sauce
  • 1 lemon 
  • 2 large red onions, cut into wedges
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon turmeric
  • 3 skin-on chicken Maryland
  • 1 cup green olives, pitted
  • 2 tablespoons chopped fresh coriander leaves
  • Couscous for serving 

Enjoy the flavours of Morocco with richly spiced chicken, savoury onions, and tangy olives. Using just one small bowl and a baking sheet, this Moroccan Sheet Pan Chicken is just as easy to clean up as it is to prepare!

Marinate the chicken in the Beerenberg Moroccan Lamb Slow Cooker Sauce.

Pre-heat oven to 250°C. Line the base of a baking sheet with half the lemon (sliced thinly), scatter the onion and top with olive oil, salt and turmeric.

Place the marinated chicken on top (skin side up) and place in pre-heated oven. Roast for 30-40 minutes or until the chicken reaches 75°C. 

Scatter pan with olives, chopped coriander and squeeze the juice from remaining lemon. 

Serve with warm couscous.

Pork Tenderloin Recipe

This is the best pork tenderloin recipe you will ever have! It is a flavor-packed easy sheet pan dinner with tender green beans, crispy roasted potatoes, and delicious glazed pork tenderloin, all cooked simply on one sheet pan.

The key to this tasty pork tenderloin recipe is a simple flavor profile and a few clever cooking hacks. First, the green beans are arranged under the pork tenderloin so they absorb the flavor and don’t dry out. Second, instead of having to marinate or sear the tenderloin, you simply use the sauce as an all in one flavour-packed glaze.


Pre-heat oven to 220°C. In a large bowl, combine green beans with olive oil, salt and cracked pepper. Arrange in centre of baking tray. 

In the same bowl, toss the potatoes with olive oil, salt and cracked pepper. Transfer to baking tray and arrange either side of the green beans. 

Lay tenderloins (not touching) over green beans and brush with Beerenberg Asian Dressing & Dipping Sauce. Roast for 20-25 minutes or until internal temperature reaches 60°C. 

While tenderloin is roasting, combine butter, garlic and chives. When the tenderloins are done cooking, top each with 1tbs of the butter mix and allow to rest before slicing. Top potatoes and green beans with any remaining butter mix and serve! 

Sheet Pan Honey Glazed Pork Chops


  • 6 pork chops, boneless
  • 3 sweet potatoes (peeled & cut into cubes) 
  • 2 red apples (cored & sliced)
  • 2 tsp garlic powder
  • 2 tsp thyme, fresh
  • 2 tbsp Beerenberg Honey
  • Olive oil
  • Salt & pepper to taste

Preheat oven to 190°C. Drizzle baking sheet with olive oil.

In a medium bowl, whisk together oil, Beerenberg Honey, thyme, garlic powder, and salt/pepper to taste. Add in pork chops and sweet potatoes and toss until all ingredients are evenly coated with glaze.

Spread sweet potatoes and pork on a baking sheet. Add apples and bake for about 25-30 minutes or until sweet potatoes are tender, and pork is thoroughly cooked. If you want your pork and sweet potatoes to be a little crispy, grill on high for about 5 minutes.

Sheet Pan Prawn Fajitas

This prawn fajita recipe is seriously so easy and delicious! All you have to do is scoop the juicy prawns, tender capsicum and onions into a soft warm tortilla for a super fast and easy weeknight dinner!


  • 700g peeled prawns
  • 3 capsicums sliced (different colours)
  • 1 red onion (sliced)
  • 1 bunch fresh coriander
  • 1/2 tsp garlic powder
  • 1 lime
  • 1/2 tsp onion powder
  • 1 red onion, small thin
  • 2 tbs of Beerenberg Chilli Sauce
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Olive oil 
  • Salt & pepper to taste 
  • 1 pack tortillas

Pre-heat oven to 200°C and drizzle olive oil on a large baking tray.

In a large bowl toss onion, capsicum, prawns with spices and chilli sauce. Scatter prawns and vegetables on a baking tray and cook for 8 minutes. Turn oven settings to grill and cook for an additional 2 minutes or until prawns are cooked through. 

Squeeze fresh lime juice over the top and sprinkle with coriander and serve in warm tortillas. 

Honey Mustard Sheet-Pan Chicken with Brussels Sprouts


Pre-heat oven to 200°C, drizzle large baking tray with olive oil and set to the side. 

In a medium bowl, mix together 1/4 cup olive oil, 1tbs lemon juice, Beerenberg Honey Mustard, Beerenberg Honey and garlic. Season with salt and pepper. Coat the chicken thighs in mixture and arrange on baking tray. 

Toss the Brussels sprouts and onion in a drizzle of olive oil and remaining lemon juice. Arrange sprouts around chicken thighs. 

Roast for 30-35 minutes or until chicken is golden brown and cooked through. 

Sheet Pan Pancakes

Sheet Pan Pancakes with mixed berries and homemade pancake batter let you make pancakes for a crowd without standing over the oven!

  1. Pre-heat your oven to 210°C
  2. Make your classic pancake batter and let it sit for a few minutes. 
  3. Spray your baking sheet well with baking spray or butter and flour.
  4. Pour pancake batter in even layer onto baking sheet and add toppings.
  5. Bake for 15 minutes then brush on some melted butter before serving with Beerenberg Strawberry Jam or Beerenberg Honey.

Note: If you're in a rush, you can get the same result using packet pancake mix.

What's your favourite sheet pan dinner? Join the Beerenberg Appreciation Society Facebook Group and share.