
Hot pan = better browning when food hits. Line a second cold pan with parchment while it preheats.
If your oven runs hot, use 400°F and add 3–5 minutes. Know your oven.

One pan, 35 minutes, real dinner — protein, veg, and sauce that actually tastes good
Full weeknight system: pick a protein + two vegetables + one sauce formula, load one sheet pan correctly (no soggy pile), roast at the right heat, and plate with a 2-minute finish. Includes chicken, salmon, and sausage templates plus a master shopping list so Tuesday never means takeout again. Photographed steps for every stage — not a vague 'throw it in the oven' tip.
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Hot pan = better browning when food hits. Line a second cold pan with parchment while it preheats.
If your oven runs hot, use 400°F and add 3–5 minutes. Know your oven.

Potato cubes ~¾ inch. Broccoli florets medium. Chicken pieces similar thickness. Uneven cuts = raw + burnt on one tray.
Hard veg that need longer go on first, or cut smaller. Soft veg (zucchini) goes later or cut thick.
Pro tip. Pat protein dry with paper towel — wet meat steams.
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Step 1
Preheat to 425°F / 220°C with the empty pan inside

Step 2
Cut everything to the same cook time

Step 3
Leave space — do not pile

Step 4
Season chicken and hardy veg

Step 5
Roast 22–28 minutes

Step 6
2-minute lemon-Dijon finish

Step 7
Sauce first, then fish

Step 8
Roast 10–14 minutes at 425°F

Step 9
Sausage, peppers, onions

Step 10
Serve with a starch shortcut

Step 11
Build a 5-night shopping list from templates

Step 12
Pass criteria
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