My sheet pan got a work out recently with two new recipes that I found and tried from The New York Times/NYT Cooking app. I love this app as it gives you access to recipes from a variety of chef/recipe developers. Sheet-Pan Shrimp Oreganata is from Anna Francese Gass. The Sheet-Pan Chicken with Black Beans and Squash is from Ali Slagle.
If you live at the Jersey shore on South Concourse in Neptune City, NJ, a family owned business called Jersey Shore Lobster Brothers, sells fresh catch lobsters, day boat scallops, shrimp and lobster tails from a boat docked at the marina (look for flag “Lobsters”). I was dying to try the shrimp oreganata recipe for dinner. For the recipe you’ll need unsalted butter, 1-1/2 pounds large tail-on shrimp (peeled and deveined), extra-virgin olive oil, kosher salt such as Diamond Crystal, freshly ground black pepper, a lemon, dried breadcrumbs, flat leaf parsley, fresh garlic cloves, dried oregano and white wine.
The shrimp are placed in a medium bowl and seasoned with olive oil, salt, pepper, lemon zest and lemon juice. I might adjust the baking step of the shrimp. You’re instructed to cut the butter into small pieces, place on baking sheet and put into a preheated 450° oven so the butter can melt. The sheet pan is removed and the wine swirled in. Okay, perhaps it’s an extra step and pot, but based on my track record, I think I would do this step in a sauce pan. I would still preheat the baking sheet, add the shrimp and then pour the sauce over the shrimp. For the breadcrumb topping, bread crumbs are mixed with parsley, garlic, oregano, salt, pepper and olive oil. This goes over the shrimp on the sheet pan. The shrimp are baked for approximately 6 minutes, or just until pink or cooked through. The sheet pan goes under the broiler for 2 minutes to toast the crumbs.
To serve, lemon juice is squeezed over the shrimp before serving. I served mine with pasta. Initially, I placed the shrimp over the pasta and tossed. I then realized I should have remove the shrimp from the pan, poured the sauce over the pasta then top with the shrimp. In any event, the shrimp were delicious, “restaurant quality” as my husband said.
One could never have too many sheet pan recipes, or for that matter, chicken recipes. From Ali Slagle I prepared Sheet-Pan Chicken with Black Beans and Squash. This 45-minute recipe came out moist and juicy. The beans and squash were a great combination together along with chili powder and cumin providing warm and slightly spicy flavor. I used chicken breasts in place of skin-on thighs. You’ll also need cubed butternut squash, a can of black beans, red onion, neutral oil, chili powder, ground cumin and salt. On the sheet pan, the chicken, squash, beans, half the red onion, oil, chili powder, cumin and salt are tossed to coat. I don’t know about you, but I prefer doing this in a bowl for better coverage.
This was a delicious meal, with everything cooked on a sheet pan for easy preparation and minimal effort.
Sheet-Pan Shrimp Oreganata
By Anna Francese Gass
The New York Times/NYT Cooking
Published June 11, 2025
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 to 6
Ingredients
¼ cup unsalted butter
1½ pounds large tail-on shrimp (about 24), peeled and deveined
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
Kosher salt (such as Diamond Crystal) and pepper
1 lemon
¾ cup dried bread crumbs
¼ cup flat-leaf parsley leaves, finely chopped
2 garlic cloves, minced
1 tablespoon dried oregano
Preparation
- Heat the oven to 450 degrees and position a rack in the middle. Cut the butter into small knobs and spread on a 9-by-13-inch sheet pan; set aside.
- While the oven heats, place the shrimp in a medium bowl along with ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon on top, quarter the lemon, then squeeze in about 2 tablespoons lemon juice (reserve the remaining lemon for later). Mix to combine, then set aside.
- In another medium bowl, combine the bread crumbs, parsley, garlic, oregano, 1¼ teaspoons salt and 1¼ teaspoons pepper. Add the remaining 2 tablespoons of olive oil and mix with a fork to combine.
- Set the sheet pan in the oven and heat just until the butter has melted, about 2 minutes. Carefully remove the hot baking sheet, setting it on a flat surface, then add the wine and swirl the pan to blend it with the butter.
- Place the shrimp onto the hot pan in an even layer. Pour any remaining marinade over shrimp. Generously sprinkle the bread crumb mixture over each of the shrimp, allowing the excess to pool underneath as well.
- Bake on the middle rack for about 6 minutes, until shrimp are pink and cooked through. Turn the oven to broil for 2 minutes to brown the bread crumbs. Remove from the oven and squeeze the juice from the remaining lemon wedges over the shrimp.
- Enjoy the shrimp hot, spooning the pan juices and bread crumbs from the pan alongside.
Sheet-Pan Chicken with Black Beans and Squash
By Ali Slagle
The New York Times/NYT Cooking
February 20, 2026
Time: 45 minutes
Yield: 4 servings
Ingredients
1-½ pounds bone-in, skin-on chicken thighs, patted dry
1-pound cubed butternut squash
1 (15-ounce) can black beans, rinsed and shaken dry
1 red onion, thinly sliced, divided
3 tablespoons avocado or other neutral-tasting oil
2 teaspoons chili powder
1 teaspoon ground cumin
Salt
Cilantro, toasted pepitas, sour cream, or lime wedges or a combination, for serving
Preparation
- Heat the oven to 425 degrees. On a sheet pan, combine the chicken, squash, beans, half the red onion, oil, chili powder, cumin and 1½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon coarse kosher salt). Toss to coat, then spread into an even layer. Roast until the chicken skin is deeply golden and the squash is tender, 25 to 30 minutes.
- Top the cooked chicken and vegetables as you like with the remaining red onion, cilantro, pepitas, dollops of sour cream and a squeeze of lime.
Tip - To use boneless, skinless thighs, toss them in the seasonings, then remove from the sheet pan. Roast the squash, onion and beans for 15 minutes, then add the thighs and continue to roast until cooked through, another 10 to 15 minutes. Broil for more browning if you like.