Under the gun to get a complete nutritious-and-delicious dinner on the table in no time flat? These one-pan dinners are just what you need. They require minimal prep time, and clean-up is a breeze.
Photo by Iuliia Nedrygailova
ROASTED SALMON WITH BROCCOLI AND TOMATOES
SERVES 4–6
Salmon
1 one-pound whole salmon, or 4 4-ounce salmon fillets
1 teaspoon dried oregano
Kosher salt
Fresh ground black pepper
3 tablespoons olive oil, divided
4 cups broccoli florets, blanched
1 8-ounce container grape tomatoes, or cherry tomatoes cut in half
2 garlic cloves, minced
Sauce
1 teaspoon lemon zest
Juice of one lemon
2 tablespoons fresh thyme
1 tablespoon fresh parsley
1 tablespoon honey
Lemon slices, for garnish
Preheat oven to 400 F. Line a shallow roasting pan/sheet pan with foil or parchment paper and set aside.
Season salmon with oregano, salt and pepper and place in the middle of roasting pan, skin side down. Drizzle with 1 tablespoon olive oil. In a large bowl, toss broccoli and tomatoes with garlic, olive oil, salt and pepper. Arrange around salmon. Roast for 10–12 minutes.
While salmon is roasting, thoroughly combine lemon zest, lemon juice, thyme, parsley and honey in a small bowl. Remove salmon, tomatoes and broccoli to a serving platter and spoon the sauce over the salmon. Garnish with lemon slices and serve.
Chef’s Tip
What is blanching? Blanching is cooking vegetables or fruit in hot water for a short time and then cooling quickly in an ice water bath. This process partially cooks the item to be used later in a fast-cooking process, mainly so it will not be undercooked when eaten.
Garlic Roasted Chicken with Baby Potatoes
Photo by Gina Moore
SERVES 4–6
2 tablespoons unsalted butter, softened
3 large garlic cloves, minced
1 tablespoon Italian seasoning (or mixture of dried thyme, oregano and rosemary)
1 whole chicken, spatchcocked
Kosher salt
Fresh ground black pepper
2 pounds baby potatoes or fingerlings
2 tablespoons olive oil
Fresh chopped parsley, for garnish
Lemon zest, optional
Preheat oven to 400 F. Cover a shallow roasting pan/sheet pan with foil or parchment paper and set aside. In a small bowl, combine the butter, garlic and Italian seasoning. Rub the butter mixture all over the chicken, gently loosening the skin and applying some of the butter under the skin as well. Season the chicken generously with salt and pepper and place skin side up in the center of the roasting pan.
In a large bowl, toss the potatoes with olive oil, salt and pepper and place in the roasting pan around the chicken. Roast 55–65 minutes or until temperature on an instant-read thermometer reaches 165 degrees and the chicken is golden brown. If not brown, turn oven temp to broil and broil for 5 minutes until desired brownness. Watch carefully to avoid burning. Place chicken and potatoes on a serving platter and garnish with parsley. Grate lemon zest over potatoes, if desired, and serve.
Chef’s Tip
What is a spatchcocked chicken? Spatchcocking is the process of removing the backbone from a chicken or turkey. This is done using poultry shears or scissors—do not use a knife—to cut down the back of the chicken on both sides of the backbone, from the neck opening to the tail. Open the chicken like a book, and with the heel of your hand, crack the breastbone. This allows the chicken to lie flat. If you are not comfortable with the process or do not have the proper shears, ask your butcher to do this for you. Spatchcocking a chicken allows it to cook evenly and in less time.
Beans and Rice Stuffed Peppers
Photo by Karen Hermann
SERVES 4
1 tablespoon olive oil
4 large bell peppers, tops removed and seeds and membrane scooped out
½ medium yellow onion, chopped
2 large garlic cloves, minced
2 chipotle peppers in adobe sauce, seeds removed, minced
1 cup frozen corn, optional
1 15-ounce can black beans, rinsed and drained
1½ cups grated cheddar or Mexican cheese blend, divided
1 cup cooked rice
1 14-ounce can fire-roasted diced tomatoes, drained
Chopped fresh parsley or cilantro
Sliced avocado
Preheat oven to 400 F. Spray an 8-by-8-inch or 9-by-9-inch baking dish (depending on the size of the peppers) lightly with olive oil. Arrange peppers cut side up in baking dish. In a medium skillet, heat oil over medium heat and sauté onions. Add garlic and cook an additional minute. Add chipotle peppers, corn and beans and cook until heated through. Remove from heat and add 1 cup cheese, rice and tomatoes and stir to combine. Let cool slightly. Divide mixture among peppers and top with remaining cheese. Bake for 20–30 minutes until peppers have cooked and cheese has melted. Garnish with chopped parsley and serve with avocado slices.
Chef’s Tip
Do not discard the tops of peppers. Chop and add to the onions while sautéing.
Pork Chops with Veggies
Photo by Gwénaël Le Vot
SERVES 4
Pork Chops
1 teaspoon Kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried rosemary
4 1-inch-thick bone-in pork chops
3 tablespoons olive oil, divided
2 pounds Brussels sprouts, halved
1 8-ounce bag mini sweet peppers, halved or quartered (your preference)
Mustard Sauce
1 cup chicken stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon unsalted butter
Chops
Preheat oven to 425 F. Line a large, shallow roasting pan/sheet pan with foil or parchment paper and place in oven while it heats. In a small bowl, combine salt, pepper, garlic powder, paprika and rosemary. Set aside half of mixture. Rub pork chops with half of mixture and sprinkle with half of olive oil. In a large bowl, toss Brussels sprouts and peppers with remaining seasoning and olive oil.
When the oven comes to temperature, remove pan from oven and arrange chops in the center, surrounded by Brussels sprouts and peppers. Roast for 10 minutes. Turn chops over and roast an additional 10 minutes or until chops register 145 F on an instant-read thermometer.
Sauce
In a small saucepan, combine stock, zest, lemon juice and mustard. Bring to a boil over medium heat; lower temperature and simmer 6–8 minutes or until slightly thickened. Stir in butter and keep warm.
Remove chops and vegetables to a serving platter. Spoon sauce over chops and serve.
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