What are the easiest one [baking] pan recipes?
January 28, 2014 11:38 AM   Subscribe

Looking for recipes where I can essentially throw just about everything - meat, veggies and/or starch - onto a tin foiled baking pan, cover it with sauce/spices, roast my dinner with sides and all and call it a night.

I've seen plenty of one-pan, one-pot, or crock pot recipes on here, but none with baking. Getting bored of the usual combos of chicken/salmon in mustard/teiryaki with some combo of broccoli/asparagus/carrots/potatoes. Help me live life on the edge. But with roasting things.
posted by windbox to Food & Drink (15 answers total) 57 users marked this as a favorite
 
My favorite:

Take a chicken.
Cut a lemon in quarters, stuff in the chicken. Add a few sprigs of rosemary and thyme, maybe some garlic.
Place on a pan atop a bed of carrots, parsnips, and potatoes (all cut approximately the same size)
Drizzle the whole shebang with olive oil, then salt and pepper liberally.
Bake until the chicken is done (use a chicken that will take slightly longer than an hour, because the root veggies will cook through in a little over an hour)

All in one pan! DONE!
posted by xingcat at 11:47 AM on January 28 [1 favorite]


Possibly relevant.
posted by lalex at 11:48 AM on January 28 [4 favorites]


If you don't mind a little searing beforehand, my favorite thing to broil is a steak. No sauce necessary: the red meat releases a wonderful juice that the halved brussels sprouts and sliced carrots take up nicely. Salt & pepper for seasoning, a little cayenne if you like it hot. Low and slow, 275° for an hour.
posted by carsonb at 11:50 AM on January 28


Oh - man! Your post just reminded me of tuna noodle casserole. Tons of recipes on the great and mighty google. I also love the allrecipes.com website.
posted by michellenoel at 11:58 AM on January 28


Maybe this is cheating a little bit: buy a cooked rotisserie chicken from the grocery store. Shred the meat all up. Pour some enchilada sauce into the bottom of your baking pan. Roll the shredded chicken in corn tortillas along with beans, veggies, whatever and place into baking pan. Cover with more enchilada sauce and shredded cheese. Bake until hot and bubbly and melty and awesome.
posted by joan_holloway at 11:59 AM on January 28 [1 favorite]


My favorite:

Take a chicken.
Cut a lemon in quarters, stuff in the chicken. Add a few sprigs of rosemary and thyme, maybe some garlic.
Place on a pan atop a bed of carrots, parsnips, and potatoes (all cut approximately the same size)
Drizzle the whole shebang with olive oil, then salt and pepper liberally.
Bake until the chicken is done (use a chicken that will take slightly longer than an hour, because the root veggies will cook through in a little over an hour)

All in one pan! DONE!


I do the same, but in the slow-cooker (with one or two heads of garlic). No lovely brown skin (in fact, I skin the chicken first), but it’s ready to serve when I get home. Leftovers freeze well when topped with broth made in the same Crock-Pot with the carcass, skin, neck, and giblets.
posted by editorgrrl at 12:00 PM on January 28


Ottolenghi's Chicken with Fennel and Clementines is delicious.

You can use Sambuca for the liqueur (it's a little sweeter but it works fine...plus you can get single-serving bottles of Sambuca much more easily than Pernod or arak if they're not something you usually have in the house), you don't have to marinate everything (you can just mix the sauce in a small bowl and pour it over the whole shebang), and you also don't have to reduce the sauce at the end, you can use it as is.

As a bonus it's a good way to use up clementines, in case your house is like mine and there are always 87 of them kicking around the kitchen in January.
posted by bcwinters at 12:12 PM on January 28 [2 favorites]


You could look for recipes that are cooked "en papillote" (cooked in the oven in a little packet).
posted by amarynth at 12:25 PM on January 28


Sorry, hit post too soon! It's basically steaming whatever's in the packets, so if it's the roasted flavor you want, you won't be getting it. Here are some examples from EatingWell, here are some from CookingLight, and here's one from Bon Appetit..
posted by amarynth at 12:34 PM on January 28


I'm dumb, apparently this was asked like two weeks ago.

That said, any other suggestions are welcome. Thanks all.
posted by windbox at 1:02 PM on January 28


In Cooks Illustrated's Best Recipe collection, there's an awesome broiled chicken recipe. You spatchcock the chicken then broil it for 30 minutes I think? The secret is to slice up a few potatoes and put them in the broiling pan under the chicken. The chicken cooks and flavors the potatoes wonderfully. I've even done it with sweet potatoes - SO TASTY!!
posted by miltthetank at 1:14 PM on January 28


This is one pan: protein, veg and starch. Oven roasted salmon, asparagus and new potatoes. You pop the asparagus and potatoes in a roasting pan first, then shove them off to the side of the dish, and add salmon steaks to the same pan.

And really, take this idea and go with it. For your veg, how about cauliflower florets, chunks of parsnips, sweet potatoes, brussels sprouts, butternut squash? In the summer try some cherry tomatoes, peppers, eggplant or zuchinni/summer squash. And instead of salmon steaks you could do bone in chicken breasts.
posted by fontophilic at 1:37 PM on January 28


Thick bed of kale, chopped. Seasoned fish or de-boned chicken, laid on top. Bake until done.

1 can enchilada sauce, 1 can black beans, corn tortillas chopped, cubed meat of your choice, cheese topping. Bake until cheese is melted.

Sliced celery, carrots, cabbage, onions, diced potatoes, diced chicken thigh, seasoning - I like an Italian style with salt. Bake until all are browned, stirring several times.

wife of 445supermag
posted by 445supermag at 7:16 PM on January 28


Stick a chicken, a chopped sweet potato, a chopped eating apple and a bottle of cider in a roasting tin. Cook like a regular roast chicken. While the chicken rests, thicken up the remaining liquid and call it gravy.
posted by emilyw at 8:16 AM on January 29


I like honey mustard baked chicken. Works nicely with parsnips too.
posted by penguinliz at 10:00 AM on January 29


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