Discover some great one-pan dishes to free up your time

Enjoy my top 6 crowd-pleasing one-pan dishes to delight your family and friends with.

Plus, check out all my tried n’ tested side dishes, if you are stuck on ideas.

6 crowd-pleasing one-pan dishes…

Sicilian chicken skewers

Melt-in-your-mouth salsa verde stuffed chicken thighs, wrapped in crispy pancetta.

Sicilian Chicken Skewers

Course Main Course
Keyword chicken, chicken skewers, chicken thighs, crowd pleaser
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Author Jamie Oliver
Cost £

Equipment

  • skewers

Ingredients

  • 60 g blanched almonds
  • 6 cloves of garlic
  • 1 tbsp balsamic vinegar
  • 1 tbsp baby capers in brine
  • 6 anchovy fillets in oil
  • 1 bunch of flat leaf parsley
  • 10 skinless, boneless free-range chicken thighs
  • 10 slices of higher-welfare prosciutto *quality ham will make this taste epic
  • 10 slices of higher-welfare pancetta *quality ham will make this taste epic, the sliced pancetta has the gorgeous flavoursome fat
  • 1.2 kg potatoes, sliced approx 1 cm
  • 300 g ripe cherry tomatoes
  • olive oil
  • 1 bunch of fresh thyme
  • extra virgin olive oil

Instructions

  • Preheat the oven to 200ºC/400ºF.
  • In a pestle and mortar (or you can use a food processor), put the almonds in and crush into rough crumbs.
    Add the (peeled) garlic, balsamic, capers, anchovies and a splash of their oil, then tear in the top leafy half of the parsley and bash until fairly fine.
  • On a kitchen board, open the (skinless) chicken thighs out, smooth side down, and pound with a rolling pin until flattened and tenderized.
    Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto, then a slice of fatty, pancetta.
    Push two skewers through 5 thighs, repeat for the other thighs.
  • Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 mins or so.
    Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. This is so you can easily take the skins off.
    When they are cool enough to touch, pinch the skins off.
    Layer the potatoes in a large ovenproof pan or baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil, then scatter over the tomatoes.
    Take your chicken skewers and place on top so that all the juices from the hams drip down over the potatoes as they cook.
  • Roast for 30 mins, then dip the bunch of thyme in olive oil and use as a brush to baste the chicken and potatoes with the pan juices.
    Sprinkle the thyme sprigs over the dish and return to the oven for a final 10 mins.
  • To serve, slice between the skewers, then drizzle with extra virgin olive oil.
    P.S If you like your potatoes super-crisp, pop them back into the oven for an extra 10 mins at the end.

Notes

Inspired by Jamie Oliver

French onion, pigs-in-blankets casserole

A perfect no-fuss dish that looks and tastes great!

French onion, pigs-in-blankets casserole

Course Main Course
Keyword casserole, easy, pork, sausages
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Cost £

Ingredients

  • 8 chipolate sausages
  • 6 medium to large onions, sliced
  • 8 rashers of streaky bacon (or 4 – halve and stretch)
  • splash of olive oil
  • 25 g butter
  • 4 sprigs of thyme
  • salt and pepper to season
  • 1 tbsp plain flour
  • 500 ml beef stock
  • splash of red wine vinegar or sherry vinegar
  • 1 baguette, sliced
  • English mustard to spread on baguette slices
  • grated cheese to sprinke & melt over baguette slices
  • 250 g button mushrooms (optional)
  • 2 garlic colves, sliced

Instructions

  • Wrap your sausages with the bacon and pop into a non-stick casserole dish with a little oil.
    Cook until nice and brown all over – approx 6 mins.
    Once done, take out and set aside.
  • Next, add the butter (and maybe a little extra oil) into the same casserole dish and then add in your sliced onions. Season with salt and pepper.
    Sweat the onions until nice and soft, then add the garlic and mushrooms. Keep stirring from time to time until the onions have become caramalised and brown (not burnt) – approx 15 mins.
    Now, stir in the flour. Add in a splash of red wine vinegar, stock and thyme, stir, pop your pigs in blankets back in, and leave on the stovetop gently for 20 mins.
  • While this is cooks, melt some butter in a pan and brush lightly onto both sides of the bread slices. Then spread a little mustard on one side.
    Pop under the grill and toast each side. Then sprinkle grated cheese and pop back under until nice and melted.
  • To serve, place the cheesy croutons into the casserole and watch your family devour!

Baked chicken enchiladas with Mexican salsa verde

Don’t deny yourself these hunger busters.

Baked Enchiladas Verdes

Course Main Course
Cuisine Mexican
Keyword chicken, enchilada, meixcan, salsa verde, tortilla
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Cost £

Ingredients

For the chicken

  • 2 chicken breasts, cooked and shredded
  • 1/4 onion
  • 55 g cream cheese (you could sub in natural yoghurt)
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 cup chicken stock

For the salsa verde

  • 8 – 10 tomatillos (sub green tomatoes but you can buy them online)
  • 1 – 6 jalapeno (depends on how hot you want the sauce. If you want a real kick add serrano chillies)
  • 2 garlic cloves
  • 1/4 cup onion
  • 1/4 cup fresh coriander
  • 1/4 cup chicken stock (sub 1/4 cup of the tomatillo cooking liquid)
  • salt and pepper to season

For the enchiladas

  • 12 corn tortillas
  • 1 cup grated mozzarella cheese or cheddar
  • 1/4 cup sour cream
  • coriander and onion, chopped for garnish

Instructions

For the chicken

  • Poach the chicken by putting them a saucepan and cover with water.
    Add the garlic, 1/4 of an onion, and 2 teaspoons of salt to the water and bring to a simmer.
    Lower the heat a little and cook, uncovered for 10-15 mins.
    Remove chicken and let cool.

For the salsa verde

  • You can do this while the chicken is cooking.
    Put the tomatillos and jalapeno's into a saucepan and cover them with water.
    Bring to a boil, reduce to a simmer and until the tomatillos are cooked, and have changed color approx 5 mins.
  • Now, place the tomatillos and jalapeno's into a blender.
    Add 1/4 cup chicken stock (or if you don't have any, use 1/4 cup of the tomatillo cooking liquid) to the blender plus 2 cloves of garlic, 1/4 cup of chopped onion, 1/2 cup of chopped coriander and a teaspoon of salt and pepper.
    Purée until blended.
    Taste for heat and seasoning and add accordingly (*If not spicy enough add another chilli pepper or chilli flakes).

The chicken filling and building the enchilada

  • Shred chicken with two forks in the bowl and mix with approx 1/2 cup of the salsa verde:
    Taste the chicken and add seasoning if necessary.
  • Pre-heat the oven to 180C
    Heat the tortillas on both sides in a frying pan with a tablespoon of oil (you're not frying them just warming)
    Coat each tortilla in the salsa verde by dipping in the salsa verde (it can get a little messy) and stack them on a plate.
    Now, fill each tortilla with the chicken filling and roll.
    Place the rolled tortilla seam side down in a casserole dish and repeat with all of the tortillas.
    Cover with the remaining salsa verde, and sprinkle with mozzarella cheese.
    Bake for 15-20 minutes, or until the cheese is melted.
    Top with coriander, chopped onion and sour cream.

Jonathon Waxman’s roasted chicken with salsa verde

A Californian-Italian take on a classic roast chicken… and one of my all-time favourite chicken recipes.

Roast chicken with salsa verde

Fresh and tangy salsa verde makes this roast chicken a winning dish
Course Main Course
Cuisine American, Italian
Keyword chicken, crowd pleaser, family meals, roast chicken
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people
Cost £ – ££

Ingredients

The Chicken

  • 1.5 kg free range chicken (where possible go for organic or free range)
  • pinch salt and pepper
  • 2 tbsp olive oil

Salsa verde

  • 3 cloves garlic, crushed and chopped
  • 2 tsp capers
  • 8 anchovy fillets
  • pinch of sea salt
  • 1 tbsp olive oil
  • 1/4 – 1/2 cup fresh parsley (no need to be precise on this measurement)
  • 1/4 -1/2 cup fresh mint, chopped (no need to be precise on this measurement)
  • 1 tbsp fresh rosemary, chopped
  • 1/4 cup rocket salad, chopped (optional – see below, Notes)
  • 1 tbsp fresh tarragon
  • 3 green onion, chopped (use mainly the white part)
  • 1 fresno chilli (substitute jalapeno, pinch of chilli flakes or a bit hotter serrano chilli), sliced (optional)
  • 1 lemon

Instructions

For the chicken

  • Pre-heat the oven to 200°C
  • To prepare the chicken, spatchcock it first then, cut in half (see below for 'How to Spatchcock' or ask your butcher to do it)
  • Add a little sprinkle of olive oil over it and sprinkle both sides of the chicken with a pinch of sea salt and ground pepper.
  • Pop into a pan that is oven proof.
  • Cook for 45 mins or until the juices are clear (*use a meat thermometer to help with the internal temp so it remains juicy), keep basting throughout.
  • Rest for a few minutes before you cut the two halves into pieces for serving.

For the salsa verde

  • On a board, crush your garlic with the side of your knife and then add your capers, anchovy fillets and a pinch of sea salt (and a little pepper) on top.
    Now, chop all these up together so you have a nice rough chopped mix.
    Add a little olive oil if it's too dry.
  • Now, take all your herbs, chopped chilli, chopped green onion, place on top of this mix, add a squeeze of lemon and roughly chop it all up together, mix it up as you chop.
    NB: it doesn't need to be super finely chopped, it's a rustic sauce.
  • Place in a bowl and add approx 1/2 cup olive oil with a pinch of salt and pepper and mix. It shouldn't be a dry, thick mix but also not too runny so make your judgement on how much oil.
    Taste and adjust to your preference.
  • Serve on top of the roast chicken pieces.

Notes

How to spatchcock a chicken
Note: As long as you have plenty of mint and parsley you can add any other herb or even just keep it super simple with these two.

Tim’s sensational sticky ribs

Quick n’ easy and a perfect for al fresco dining fun.

Tim’s sensational sticky ribs recipe

Prep Time 10 minutes
Servings 4 people
Cost £

Ingredients

  • 2 racks of pork ribs
  • 1/2 cup water
  • 1 bay leaf
  • 1 onion, chopped

Glaze

  • 2 bottles of Hoison sauce
  • 4 tbsp honey or maple syrup
  • 2 tbsp chilli flakes (or to your own taste)
  • 2 tsp grated ginger
  • 1 cup water

Instructions

Cooking the ribs

  • In a roasting dish, add your ribs and /2 cup water (or enough to cover the bottom of the dish with water i.e. to create steam)
    Add in the chopped onion and bay leaf and cook on 100C for 3 hours to make tender

Glaze

  • Once the ribs are nice and tender, take out while you make the glaze.
  • In a bowl mix all the glaze ingredients and then using a spoon or brush, cover liberally both sides of the cooked ribs.
  • Pop back into the oven, turn up to 180C and cook for approx 30 mins or until they look lovely and sticky.
  • Serve with lots of napkins! And a fresh tomato salad.

Slow-cooked chilli with cornbread

Cooking made easy.

Print Pin
5 from 4 votes

Slow cooked chilli with cornbread

Course Main Course
Prep Time 20 minutes
Cook Time 5 hours
Cornbread 30 minutes
Total Time 5 hours 50 minutes
Servings 8
Cost £

Equipment

  • Large casserole dish or slow cooker
  • Loaf tin or similar for your cornbread

Ingredients

Chilli

  • 1.5 kg beef mince
  • 2 finely chopped onions
  • 1 tbsp garlic salt
  • 2 stalks finely chopped celery (we didn't have celery salt (1tbsp) so just threw in celery and a bit of extra garlic salt
  • 2 tsp hot smoked paprika I am always a little more generous but it's up to you
  • 2 tsp ground cumin I am always a little more generous but it's up to you
  • 1 tsp ground cinnamon I am always a little more generous but it's up to you
  • 1 tbsp mild chilli powder or if you don't have, add a little extra paprika
  • 1/2 tsp ground allspice I am always a little more generous but it's up to you
  • 2 tsp dried oregano
  • 2 bay leaves
  • 3 x 400 g tinned tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp soft brown sugar
  • 3 tbsp cider vinegar
  • 100 ml beef stock I used homemade pork stock
  • 330 ml lager
  • 1 tbsp worcestershire sauce
  • 25 g dark chocolate
  • 2 x 400 g kidney beans – drained and rinsed
  • 400 g black beans, drained and rinsed

Cheese cornbread

  • 70 g strong white bread flour
  • 150 g polenta
  • 1 tbsp baking powder
  • 1/1/2 tsp salt
  • 1 tbsp castor sugar
  • 3 eggs
  • 375 ml whole milk
  • 75 g melted unsalted butter
  • 100 g grated mature cheddar cheese

Instructions

Chilli

  • In a frying pan, fry batches of the beef so it's cooked and has a little brown to it. It's important to do in batches otherwise you'll struggle to achieve this.
    Add each cooked batch to your casserole dish or slow cooker.
  • Then simply add all the ingredients (except the beans) and give a good mix with a wooden spoon.
    Leave on a low heat on the stove for 4.5 – 5 hrs OR if in a slow cooker cook on high for 4 hrs or low of 8 hrs.
  • 30 minutes before the end of your cooking, add in the beans and cook for another half an hour.
  • This is ready to serve.
    To go with your chilli you can make the cornbread, below, or simply serve with some rice. I also like some sour cream in a bowl.

Cheese cornbread

  • Turn the oven onto 200 °C / gas 7 / 428°F.
    Use some butter to line the loaf tin (approx a 900 g tin) and line with baking paper.
  • In a bowl, mix the dry ingredients.
    Use a whisk to mix the eggs, milk and melted butter, then add these to the dry ingredients and mix together.
    Now add the grated cheddar cheese.
    NOTE: don't stress if it seems running, once in the oven the polenta will absorb a lot of the liquid.
  • Simply pour this into the tin and cook for 15 mins.
    After this, turn the oven down a bit to 180 °C / gas 6 / 356°F then cook for another 25 minutes. Use the skewer technique if in doubt to see if it's done i.e. put the skewer into the middle of the loaf and pull out… if nothing sticks, it's done.
  • Serve warm or cold.
  • NOTE: lay tin foil over the loaf if you think it's getting too much colour but isn't quite done

Notes

Inspired by Olive Magazine

Need some ideas or help with choosing some great wines?

Visit Michael Sutton’s Cellar and Suzie and Jonathan will help guide you to your perfect tipple.

6 crowd-pleasing one pan dishes – try them!