21 Tasty Meals You Can Make in One Pan

Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it.

For the perfect cold-weather weeknight dinner, Food & Wine's Justin Chapple makes this one-pan dish, roasting sweet sausages with potatoes and shallots and tossing them with brightly flavored arugula and lemon before serving.

For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.

Canned chickpeas are often used in salads or hummus, but Grace Parisi roasts them here with eggplant, prewashed spinach and onion to make a great vegetarian main course.

“The dish is so simple,” says Nigella Lawson. “Just add one or two lemons if you like—it doesn’t matter. I put sage in some days, but other days I use thyme or parsley.”

“I got this recipe from an ancient French farmhouse cookbook and have tweaked it over the years,” says Andrew Zimmern. “I make this dish all during the cold-weather months, which include everything but July here in Minnesota.”

With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. “As a kid, I thought shrimp scampi was the height of sophistication,” Grace says. “I’ve taken it several steps higher by adding lobster, oysters and scallops.”

“Halibut is one fish that roasts up really nicely,” says Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole. Because this dish is so simple and ingredient-driven, be sure to make it with the very best olive oil.

This one-pan supper combines a number of standard shelf-stable pantry staples, like sun-dried tomatoes, tinned sardines and hearts of palm, in a delicious all-in-one meal.

When making sheet-pan pizza, bring the dough to room temp before shaping. This ensures the gluten is relaxed and the dough doesn’t shrink from the pan edges.

Food & Wine Culinary Director-at-Large Justin Chapple’s roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons.

In this recipe, Klancy Miller pairs salmon with three vegetables: brussels sprouts, red bell pepper, and red onions.

Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppe rcorn-crusted rib eye steak.

The brilliant thing about this recipe is that you can cook it all in one skillet. The key is adding each ingredient at the right time so that everything cooks without burning.

This simple, one-pan dinner comes together in just 25 minutes.

Chicken broth dials up the richness of this stovetop lasagna, which is all prepared in one skillet.

This brothy, aromatic seafood dish from chef Vivian Howard of Chef & the Farmer in Kinston, North Carolina, weaves steamed clams with traditional New Orleans creamed oysters. It’s hearty but not heavy, and the winter greens make it a full meal. Crusty bread is a must for sopping up the coveted broth.

With whole pink peppercorns and fennel seeds, this simple braise is gently perfumed and aromatic with fresh spring flavors inspired by the braised fennel at Red Hook Tavern in Brooklyn, New York, from chef Allison Plumer. Use a fresh, spicy sausage here to complement the creamy bean puree and sweet fennel.

The secret to this casserole is the layer of creamed spinach in the middle. It adds elegance to the dish, as well as a nice contrast to the crispy, crunchy Tater Tot top.

Shrimp are seared and glazed in chipotle-honey butter in this warm seasonal salad from chef JJ Johnson. He serves the shrimp over gently sautéed radicchio and endive, which mellows their bitter edge without losing their color or delicate crunch.

This coconut-infused curry is endlessly variable: swap in green beans, eggplant, carrots, potatoes or a mix for the cauliflower.