CT-OV-001 Chicken Breast (Boneless, Skinless)
6–8 oz breast, 1-inch thick, patted dry
fresh 400°F (204°C) 20–25 mins No Flip 165°F (74°C) SHEET CT-OV-002 Salmon Fillet (Skin-On, Center Cut)
6 oz skin-on center cut fillet, 1-inch thick, patted dry
fresh 400°F (204°C) 12–15 mins No Flip 135°F (57°C) medium / 145°F USDA SHEET CT-OV-003 Baked Potato (Whole Russet)
8–10 oz whole russet potato, scrubbed, fork-pierced 6×, rubbed with oil and coarse salt
fresh 400°F (204°C) 50–60 mins No Flip 205°F–210°F (fluffiest starch conversion) SHEET CT-OV-004 Bacon (Thick-Cut, Sheet Pan Method)
6–8 thick-cut slices on a parchment-lined rimmed sheet pan, no overlap
fresh 400°F (204°C) 18–22 mins No Flip Fully rendered & crisp SHEET CT-OV-005 Pork Chops (Bone-In, 1-inch Thick)
1-inch thick bone-in center cut chops, seasoned with dry rub, seared 2 min per side
fresh 400°F (204°C) 18–22 mins No Flip 145°F (63°C) with 3-min rest SHEET CT-OV-006 Chicken Thighs (Bone-In, Skin-On)
4–6 bone-in skin-on thighs, skin patted completely dry and salted
fresh 425°F (218°C) 35–45 mins No Flip 185°F (85°C) for collagen breakdown SHEET CT-OV-007 Chicken Wings (Crispy Baked, Party Wings)
Split party wings (flats & drums), patted dry, tossed with 1 tsp baking powder per lb
fresh 425°F (218°C) 40–50 mins 25m 185°F (85°C) for crispy rendered skin SHEET CT-OV-008 Meatloaf (Classic 2 lb Loaf)
2 lb loaf (beef/pork mix) shaped in 9×5 loaf pan or free-form on sheet pan, topped with ketchup glaze
fresh 350°F (177°C) 55–65 mins No Flip 160°F (71°C) SHEET CT-OV-009 Chicken Drumsticks (Bone-In)
4–6 bone-in drumsticks, patted dry, seasoned with dry rub or BBQ glaze
fresh 425°F (218°C) 35–45 mins 20m 185°F (85°C) for tender pull-from-bone SHEET CT-OV-010 Sweet Potato (Whole Baked)
Medium whole sweet potatoes (6–8 oz each), scrubbed, fork-pierced 6×
fresh 400°F (204°C) 45–55 mins No Flip 205°F (96°C) for caramelized flesh SHEET CT-OV-011 Pork Tenderloin (Whole, 1.25 lb)
1.25 lb whole pork tenderloin, silver skin removed, seasoned with dry rub, seared
fresh 425°F (218°C) 18–25 mins No Flip 140°F (pull) → 145°F (after 10-min rest) SHEET CT-OV-012 Brussels Sprouts (Halved, Roasted)
1 lb brussels sprouts halved lengthwise, tossed with 2 tbsp olive oil, salt, pepper
fresh 425°F (218°C) 20–25 mins 12m Tender with deep caramelized flat side SHEET CT-OV-013 Whole Roasted Chicken (4–5 lb)
4–5 lb whole chicken, spatchcocked or trussed, dry brined overnight, patted dry
fresh 425°F (218°C) 55–75 mins No Flip 165°F (breast) / 185°F (thigh) SHEET CT-OV-014 Broccoli Florets (Roasted)
Bite-sized florets, tossed with 2 tbsp olive oil, garlic, salt, pepper
fresh 425°F (218°C) 18–22 mins 12m Tender-crisp with charred edges SHEET CT-OV-015 Asparagus Spears (Roasted)
1 bunch fresh asparagus, woody ends snapped off, tossed with olive oil and salt
fresh 425°F (218°C) 10–14 mins No Flip Tender-crisp with blistered tips SHEET CT-OV-016 Beef & Pork Meatballs (Baked, 1.5-inch)
1.5-inch rolled raw meatballs on a parchment-lined sheet pan, spaced 1 inch apart
fresh 400°F (204°C) 18–22 mins No Flip 165°F (74°C) SHEET CT-OV-017 Bone-In Glazed Ham (Spiral-Cut, 8–10 lb)
8–10 lb pre-cooked spiral-cut ham, scored, glazed with brown sugar and mustard
refrigerated 325°F (163°C) 2–2.5 hours (15 min/lb) No Flip 140°F (60°C) for pre-cooked ham SHEET CT-OV-018 Classic Lasagna (9×13 Pan)
9×13 pan layered with meat sauce, ricotta filling, mozzarella, and no-boil noodles
fresh 375°F (190°C) 45–55 mins No Flip 165°F (74°C) at center SHEET CT-OV-019 Turkey Breast (Bone-In, 5–7 lb)
5–7 lb bone-in turkey breast, dry brined overnight, butter under skin
fresh 325°F (163°C) 1.5–2 hours (20 min/lb) No Flip 160°F (pull) → 165°F (after 15-min rest) SHEET CT-OV-020 Cod Fillet (Fresh, Oven-Baked)
6 oz fresh cod loins, 1-inch thick, seasoned with lemon, herbs, and olive oil
fresh 400°F (204°C) 12–15 mins No Flip 145°F (63°C) SHEET CT-OV-021 Cauliflower Florets (Roasted)
1 head cauliflower cut into bite-sized florets, tossed with olive oil, salt, cumin
fresh 425°F (218°C) 25–30 mins 15m Tender with deep golden caramelization SHEET CT-OV-022 Zucchini (Roasted Halves or Rounds)
Medium zucchini halved lengthwise or cut into 1/2-inch rounds, tossed with olive oil
fresh 425°F (218°C) 15–20 mins 10m Tender with golden edges SHEET CT-OV-023 Italian Sausage Links (Oven-Roasted)
Fresh sweet or hot Italian sausage links, un-pricked, on a rimmed sheet pan
fresh 400°F (204°C) 25–30 mins 15m 160°F (71°C) SHEET CT-OV-024 Hot Dogs (Oven-Roasted)
6–8 standard all-beef hot dogs on a rimmed sheet pan or broiler rack
fresh 400°F (204°C) 12–15 mins 7m 165°F (steaming hot throughout) SHEET CT-OV-025 Shrimp (Roasted, Jumbo)
1 lb jumbo shrimp (16/20 count), peeled and deveined, tossed with olive oil and garlic
fresh 400°F (204°C) 8–10 mins No Flip 145°F (63°C) SHEET CT-OV-026 Carrots (Roasted, Cut)
1 lb carrots peeled and cut into 1/2-inch diagonal coins or sticks, tossed with olive oil
fresh 425°F (218°C) 22–28 mins 15m Fork tender with caramelized edges SHEET CT-OV-027 Green Beans (Roasted)
12 oz trimmed fresh green beans, tossed with olive oil, garlic, salt
fresh 425°F (218°C) 15–20 mins 10m Tender with blistered skin SHEET CT-OV-028 Corn on the Cob (Oven-Roasted)
Fresh sweet corn ears, husked, brushed with butter and salt
fresh 400°F (204°C) 20–25 mins 12m Juicy plump kernels with golden spots SHEET CT-OV-029 Butternut Squash (Cubed, Roasted)
1 medium butternut squash peeled and cut into 1-inch cubes, tossed with olive oil
fresh 425°F (218°C) 25–35 mins 15m Fork tender with caramelized edges SHEET CT-OV-030 Tilapia Fillet (Baked)
6 oz fresh tilapia fillets, seasoned with lemon pepper and butter
fresh 400°F (204°C) 10–12 mins No Flip 145°F (63°C) SHEET CT-OV-031 Garlic Bread (Toasted)
French bread or Italian loaf halved, spread with garlic butter and parmesan
fresh 400°F (204°C) 8–12 mins No Flip Golden crispy crust, melted butter SHEET CT-OV-032 Stuffed Bell Peppers (Beef & Rice)
4 bell peppers topped and cored, filled with seasoned ground beef, rice, and cheese
fresh 375°F (190°C) 35–40 mins No Flip 165°F (74°C) at filling center SHEET CT-OV-033 Acorn Squash (Halved, Roasted)
Medium acorn squash halved and seeded, brushed with maple butter, cut-side down first
fresh 400°F (204°C) 40–50 mins 25m 205°F (soft, scoopable flesh) SHEET CT-OV-034 Pork Loin Roast (Bone-In, 4–5 lb)
4–5 lb bone-in center cut pork loin roast, scored fat cap, seasoned with herb rub
fresh 375°F (190°C) 1.25–1.75 hours (20 min/lb) No Flip 140°F (pull) → 145°F (after 15-min rest) SHEET