The Ultimate One-Pan Oven Cookbook: Complete Meals Using Just Your Sheet Pan, Dutch Oven, Roasting Pan and More

The Ultimate One-Pan Oven Cookbook: Complete Meals Using Just Your Sheet Pan, Dutch Oven, Roasting Pan and More

by Julia Konovalova
The Ultimate One-Pan Oven Cookbook: Complete Meals Using Just Your Sheet Pan, Dutch Oven, Roasting Pan and More

The Ultimate One-Pan Oven Cookbook: Complete Meals Using Just Your Sheet Pan, Dutch Oven, Roasting Pan and More

by Julia Konovalova


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Amazing Flavor, Complete Meals, One Pan!

Sit back and let the oven do the work for you with this exciting collection of delicious, convenient meals. Just pop all the ingredients on a pan, slide it in the oven, and you’ve got dinner in no time! Plus, the counters stay clean and the sink doesn’t fill up with dishes.

Grab your sheet pan, baking sheet, Dutch oven, or roasting pan and you’re halfway to dinner, even on a hectic weeknight. Throw together Spicy Blackened Chicken Legs with Sweet Potatoes and Broccoli for amazing favor in a flash. While Family-Style Herb and Garlic Roast Leg of Lamb is in the oven, you’re free to play a game with the kids or sit back with a glass of wine. Do you love hosting brunch, but hate scrambling eggs at the hot stove all morning? Pour yourself a cup of coffee and catch up with guests while the Make-Ahead Leek and Goat Cheese Strata heats up. Decadent fruit desserts and satisfying snacks round out your meals. Every dish is created with health in mind, without overdoing the salt and oil. With exciting combinations, and surprisingly quick prep, these recipes will transform the way you cook.

Product Details

ISBN-13: 9781624145643
Publisher: Page Street Publishing
Publication date: 08/28/2018
Pages: 192
Product dimensions: 7.90(w) x 8.90(h) x 0.60(d)

About the Author

Julia Konovalova received her Bakery Arts Certificate from George Brown College and is the founder of the popular food blog Imagelicious. She lives in Toronto, Ontario.

Read an Excerpt


Sheet Pan Breakfast with Bacon, Potatoes and Mushrooms

Making the whole breakfast on one sheet pan in the oven means that there's almost no cleanup in the end. You don't have to battle with splattering bacon grease while stirring potato hash and making sure that the eggs aren't overdone. Everything is cooked on one pan in the oven and comes out hot at the same time. And if you have more people coming over for breakfast, then just double the ingredients and use two sheet pans. Everything will still cook at the same time, and everyone will get to enjoy their delicious and hot breakfast together. In this recipe, hearty and earthy mushrooms mingle with crispy bacon and fragrant herbs and spices. You get a delicious potato hash, eggs and toast, all cooked together on just one sheet pan.

Serves 2 to 4

2 large potatoes (about 1–1½ lbs [450–680 g] total)
Preheat the oven to 425°F (218°C). While the oven is preheating, dice the potatoes into ¼-inch (6-mm) cubes and finely chop the onion. Place the diced potatoes and onions onto a rimmed baking sheet. I use one that is 13 x 17 inches (33 x 43 cm). Add the mushrooms, all the spices and olive oil; mix really well. I prefer using my hands to mix, but make sure to wash them well as the chili powder will make your eyes sting.

Spread the potato-mushroom mixture in one layer on the sheet pan. Cut the bacon into 1to 2-inch (2.5- to 5-cm) pieces, and scatter them all over the potatoes. Bake for about 35 to 40 minutes, or until the potatoes are cooked through.

After the potatoes are cooked, take the sheet pan out of the oven and move potatoes to make four wells. Check that there's enough grease in those wells from the olive oil and bacon fat; if your baking sheet isn't nonstick, you might need to add a few drops of oil to the wells. Carefully crack an egg into each well.

Place pieces of bread, cut diagonally, onto the potatoes and return the pan to the oven. Bake for 10 minutes for runny egg yolks. If you prefer egg yolks to be fully cooked and hard, then bake for another 5 to 10 minutes to reach desired doneness.

Serve with chopped parsley, halved or quartered cherry tomatoes and extra salt and cracked black pepper to taste.

Make-Ahead Leek and Goat Cheese Strata

I discovered stratas almost a decade ago, and since then, they have been a staple for all the brunches that I host. The basic idea is that bread is covered with an egg and milk mixture, some kind of filling (vegetables, cheese, meat, fish) and then refrigerated overnight. In the morning, you just pop the whole tray in the oven, and a hot bubbling breakfast is ready when the guests arrive. No need to stand at the stove and cook eggs to order. In this particular case, I used leeks, spinach and goat cheese as my filling. I love using brioche or challah as a base for the strata, as they provide a subtle sweetness that contrasts well with the tangy and salty cheese.

Serves 6 to 8

1 tsp salted or unsalted butter
Do not preheat the oven. Butter a 9 x 13–inch (23 x 33–cm) roasting pan and cover the bottom with the cubes of challah or brioche, trying to make sure that they are in a single layer.

Wash the leek really well between the layers to make sure that there are no grains of dirt. Slice it in half lengthwise, and slice each part into thin half circles. Heat the olive oil in a medium or large pan over medium heat, add the sliced leeks and cook for about 5 minutes, stirring occasionally, until the leeks start to soften. Add spinach and chili flakes; cook until the spinach is wilted.

Evenly spread the leek–spinach mixture over the bread. Crumble the goat cheese and sprinkle it over the bread and leeks.

In a large bowl, whisk the eggs and milk together until smooth. Add the mustard, salt and pepper, and mix well. Pour the egg mixture over the bread, making sure that all the bread is covered. Top with shredded mozzarella, cover with foil and refrigerate overnight or for at least 6 hours.

In the morning, take the strata out of the fridge and let it come to room temperature while the oven is heating. Preheat the oven to 350°F (176°C). Place the strata in the oven still covered for 15 minutes. After the initial 15 minutes, take the foil off and bake for another 30 minutes or until the eggs are fully cooked and the strata is firm. I love the combination of goat cheese and dill, so I usually serve it sprinkled with chopped dill.

Easy Cranberry-Pecan Granola

I love eating granola with Greek yogurt or just plain yogurt for breakfast. For quite a few months I was buying a really delicious granola and enjoying it until one day I looked at the nutrition information. It turned out that my breakfast wasn't as healthy as I thought — it was actually full of sugars and oils. This recipe uses only a couple of tablespoons of maple syrup and a bit of coconut oil, making the granola much healthier, yet still delicious.

Makes 2½ cups (310 g)

1½ cups (120 g) rolled oats
Preheat the oven to 375°F (190°C). Scatter the oats, cranberries and pecans on a nonstick 11 x 17–inch (28 x 43–cm) or larger baking sheet. Sprinkle with cinnamon and nutmeg, and mix well.

Drizzle the maple syrup and melted coconut oil over all the oats. Mix well using a spatula.

Bake for 10 minutes. Cool and enjoy.

Ricotta Cheesecake Pancakes

In Russia, one of the most popular weekend breakfasts is farmer cheese pancakes, called syrniki. They are usually made with farmer cheese, egg, a touch of sugar and just a little bit of flour. This recipe is a variation of my childhood favorite. I use ricotta in place of farmer cheese now almost exclusively, as it's a lot easier to find in stores. Instead of making individual pancakes and frying them on the stove, the batter is poured into a sheet pan and baked in the oven. The resulting concoction tastes like a mix between a regular pancake and a light ricotta cheesecake. It's soft and creamy inside and the little ripples of jam add delicious contrast to the texture.

Serves 6

Pancake Batter
Preheat the oven to 350°F (176°C). In a large bowl, combine the ricotta, eggs, milk and orange juice. Whisk until smooth. Add the rest of the dry ingredients — sugar, flour, oats, cinnamon, baking powder, salt — and mix until just incorporated. Do not overmix. It's fine if the mixture is lumpy.

Grease a 13 x 9–inch (33 x 23–cm) sheet pan. Sprinkle with a bit of flour and shake to make sure that the pan is covered. Shake the excess flour out. Spread the prepared pancake mixture evenly inside the sheet pan.

If the jam you are using is too thick, then mix it together with 1 tablespoon (15 ml) of orange juice. Dot the jam over the pancake batter and, using the tip of a knife, swirl it around to create a marble effect.

Bake in the preheated oven for 40 to 45 minutes. Cut into squares, and serve hot with maple syrup.

Millet Porridge with Cranberries

When I was growing up, porridge was a staple on our breakfast table. I loved all kinds of porridges: oatmeal, cream of wheat, buckwheat, rice. Millet porridge was my favorite, probably because it was quite rare that my mom made it. Millet notoriously takes a long time to cook, and standing in front of the stove and stirring for an hour wasn't something my mom was able to do often. I wish she knew about this amazing way of cooking millet porridge in the oven. You just mix all the ingredients, stick the little pots in the oven and forget about them until they're done. You don't even need to preheat the oven! The result is creamy and delicious, slightly sweetened with brown sugar and dried fruit. I love serving it with extra Baked Milk (here).

Makes 1 serving

¼ cup (50 g) millet
Add all the ingredients to a small ceramic pot and cover with a lid. French onion soup pots are great for this. You need something with more than 8.5-ounce (250-ml) capacity.

Place the pot onto a baking sheet covered with foil or parchment paper. This is important, as if you have a smaller pot there will most likely be spillovers, and parchment paper will help with cleanup.

Place the baking sheet with the little pot into a cold oven and turn it on to 350°F (176°C). Cook for 1 hour.

Once the millet porridge is cooked, take the pot out of the oven, remove the lid and mix everything with a spoon. Add butter, if using, and a little bit of milk to make it creamy.

Baked Smoked Salmon and Goat Cheese Eggin-A-Hole Two Ways

I love having people over for brunch. It's fun and less stressful than cooking a formal dinner. I usually serve a cheese platter with crackers, make a simple waffle batter in advance, cook waffles right at the dining table and serve some kind of an egg dish that I don't have to fry to order. In most cases, I make a strata (try my Make-Ahead Leek and Goat Cheese Stratahere) or a tray of Baked Smoked Salmon and Goat Cheese Egg-in-aHole Two Ways, as they are a cinch to prepare and only take a few minutes to cook. Making eggs this way means that I don't have to spend time in the kitchen instead of socializing with my friends and family. Adding smoked salmon and goat cheese makes the brunch feel special, and even a little bit festive.

Serves 2 to 4

2 tsp (10 g) butter
Preheat the oven to 425°F (218°C). Lightly butter each slice of bread. Cut out the center of the bread slices, leaving about ½ inch (1.3 cm) of the crusts to create a hollow square. Place the bread slices and the cut-out centers of bread, buttered-side up, on a nonstick baking sheet. Drizzle the oil into each hole.

For the first style of toasts, chop half of the smoked salmon into small pieces and add to a small bowl. Add half the crumbled goat cheese, half the capers and two eggs to the bowl. Mix well with a fork. Pour the mixture into the holes of two bread slices.

For the second style of toasts, cut the smoked salmon slice in half and layer at the bottom of each remaining bread slice hole. The smoked salmon should cover most of it. Top it with the remaining crumbled goat cheese and chopped capers. Carefully crack the egg on top of the goat cheese, making sure that the yolk remains whole.

Bake in the oven: 12 minutes for medium eggs or 9 to 10 minutes for runnier eggs.

Mango-Chili French Toast

I love French toast. What I don't like about it is that it takes a long time to cook, and by the time I finish cooking the last piece everything is already cold. So, I usually heat the oven and keep all the cooked toasts there. Preheating the oven gave me an idea to try making French toast there from scratch. Not the kind where pieces of bread are covered in the milky egg mixture and taste closer to bread pudding than French toast. But the actual French toast, soaked in all the goodness of milk and egg and then cooked until slightly crispy outside and firm inside. Making French toast in the oven means that you don't have to cook and flip and wait at the stove. You can just prepare everything and forget about it. So, it's a great breakfast to serve if you are entertaining. I paired my French toast with mango and spicy chili for an interesting and unique twist, but feel free to omit the pepper or even mango altogether if you prefer the classic version.

Serves 4

2 large eggs
Preheat the oven to 350°F (176°C). In a medium bowl, whisk together the eggs, milk, maple syrup, cinnamon and salt. Generously spray the baking sheet with oil spray. Dip each slice of bread into the egg mixture and place on the sprayed baking sheet. Evenly distribute the remaining egg mixture on top of each slice of bread.

Peel and dice the ripe mango into ½-inch (1.3-cm) pieces. In a small bowl, mix together the mango and red chili.

Spoon a quarter of the mango–chili mixture onto the center of each slice of bread. Place ¼ teaspoon of butter onto each slice of bread atop the mango mixture.

Bake in the preheated oven for 20 minutes. Serve hot with extra maple syrup.

Oven-Baked Maple-Sriracha Bacon

This bacon is everything you want bacon to be — sweet, salty, savory and spicy. It sounds and tastes fancy, like something you find at a hipster brunch place where a plate of eggs and bacon costs 25 dollars, yet it's really easy to make, and you get a lot of it for very little effort. My trick to making any bacon is cooking it in the oven on a wire rack over a sheet pan covered with foil. The hot air circulates all around the bacon, making it cook evenly on all sides without it getting soggy. The fat drips onto the foil, making cleanup really easy. Adding a maple and Sriracha mixture means that the bacon won't be crunchycrispy; instead, it will be almost candied. There's not a lot of hot sauce, so the heat is just barely there. Feel free to add more Sriracha for a spicier treat.

Makes 8 pieces

8 pieces bacon
Preheat the oven to 400°F (204°C). Line a large, rimmed sheet pan with heavy-duty foil; it'll make the cleanup a breeze. Place a wire rack onto the foil-lined sheet pan. Arrange the bacon on the wire rack so that each piece is flat and not overlapping.

In a small bowl, mix together the maple syrup and Sriracha. Brush the maple-Sriracha mixture onto both sides of the bacon pieces. Bake in the oven for 30 to 40 minutes, depending on the thickness of the bacon and how well done you like it.

Thick Oven Omelet

This thick oven omelet is a staple at Russian cafeterias in schools and daycares. It's delicious to eat warm but also great cold. Don't worry about using so much milk and cream; combined with eggs, this omelet will become really tall and spongy with a delicious caramel-colored crust. It tastes light and airy. Slice it and serve on bread for a quick morning meal.

Serves 6 to 8

1 tsp butter
Preheat the oven to 400°F (204°C). Spread the butter all over your baking form. I use a 5 x 10–inch (13 x 25–cm) form. You can use a regular loaf pan. The narrower the pan, the fluffier and taller the omelet will turn out.

In a big bowl, whisk together the eggs, milk, cream and salt until smooth. No need to whip it, just mix it all together until well blended.

Pour the eggy mixture into the prepared pan and bake for 40 minutes. The omelet will become fluffy and tall but will deflate a little bit once out of the oven.


Excerpted from "The Ultimate One-Pan Oven Cookbook"
by .
Copyright © 2018 Julia Konovalova.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 8

Cooking Notes 8

Oven-Made Breakfasts 11

Sheet Pan Breakfast with Bacon, Potatoes and Mushrooms 12

Make-Ahead Leek and Goat Cheese Strata 15

Easy Cranberry-Pecan Granola 16

Ricotta Cheesecake Pancakes 19

Millet Porridge with Cranberries 20

Baked Smoked Salmon and Goat Cheese Egg-in-a-Hole Two Ways 23

Mango-Chili French Toast 24

Oven-Baked Maple-Sriracha Bacon 27

Thick Oven Omelet 28

Easy Oven-Boiled Eggs 31

Complete One-Pan Oven Meals 33

Sheet Pan Sausages with Sweet Potatoes, Onion and Peppers 34

One-Pan Chicken and Rice with Peas 37

Roasted Shrimp with Feta and Broccoli 38

Spicy Slackened Chicken Legs with Sweet Potatoes and Broccoli 41

Easy Chicken Thighs in Peanut Sauce with Green Beans 42

Hoisin Maple-Glazed Salmon with Vegetables 45

One-Pan Lamb Loin Chops with Baby Potatoes and Carrots 46

No-Boil Ricotta and Broccoli Pasta Bake 49

Cheesy Onion Chicken Breasts with Broccoli 50

Pizza-Style Chicken with Wilted Spinach 53

Baked Haddock with Cherry Tomatoes, Capes and Lemon 54

Peameal-Wrapped Chicken Breast Stuffed with Blue Cheese end Roasted Vegetables 57

Easy Oven Seafood Boil 58

Hearty Roasted Pork Tenderloin with Sauerkraut and Apples 61

Sheet Pan Shrimp, Sausage and Green Beans 62

One-Pan Fish Tacos 65

Sausage Bites with Potatoes and Carrots 66

Cod, Asparagus and Radicchio with Creamy Sauce 69

Hands-Off Main Dishes 71

Chicken Thighs Stuffed with Ricotta and Broccoli 72

Mixed Seafood with Sun-Dried Tomatoes and Olives 75

Family-Style Herb and Garlic Roast Leg of Lamb 76

Spatchcocked Chicken with Lemons and Oranges 79

Easy Weeknight Vegetarian Lasagna 80

Whole Roast Chicken Stuffed with Dry Fruit 83

Roast Beef with Sun-Dried Tomatoes and Kalamata Olives Tapenade 84

Baked Trout with Fresh Salsa and Cheese Two Ways 87

Easy Fish and Boiled Eggs Pie 88

Delicious Mini Dill Meatballs 91

Gluten-Free Hidden Veggies Meatloaf 92

Spited Bacon-Wrapped Port Roast 95

Cocoa-Rubbed Port Bach Ribs with Chocolate BBQ Sauce 96

Simple Soups, Salads and Sandwiches 99

Oven-Fried Schnitzel Sandwiches 100

Salad with Roasted Vegetables and Halloumi Cheese 103

Roasted Tomatoes and Chicken Panzanella Salad 104

Turkey Swiss Sliders with Cranberry Sauce 107

Creamy Roasted Tomato and Pepper Soup 108

Creamy Roasted Eggplant Soup 111

Mini Chicken Meatball Subs 112

Caramelized Onion Oven Soup 115

Easy Sides 117

Roasted Carrots and Radishes 118

Roasted Summer Vegetables 121

Roasted Brussels Sprouts with Apples and Bacon 122

Applesauce Cornbread 125

Alan's Favorite Roast Potatoes 126

Easy Scalloped Potatoes and Carrots 129

Roasted Cauliflower, Sweet Potato and Garlic Mash 130

One Pan, Many Nibbles 133

Roasted Fennel with Cheese 134

Cottage Cheese, Spinach and Artichoke Baked Dip 137

Addictive Garlic Cheese Toasts 138

Popovers with Vegetables 141

Beet and Goat Cheese Tart 142

Pear, Blue Cheese and Walnut Puff Pastry Tart 145

Pastrami-Style Chicken Breast 146

Sheet Pan Bean and Corn Nachos 149

Easy Romesco Sauce 150

Delicious and Unique Desserts 153

Stunning Strawberry Slab Cake 154

Roasted Pears Stuffed with Ricotta 157

Baked Milk 158

Baked Apples Stuffed with Prunes and Pecans 161

Simple Apricot and Plum Cobbler 162

Cake-Stuffed Peaches 165

Russian-Style Apple-Blueberry Jam 166

Roasted Cinnamon Bananas 169

Roasted Berries with Orange Mascarpone 170

Mango and Black Currants Fruit Leather 173

Equipment 175

Safe Internal Cooking Temperatures 177

Acknowledgements 178

About the Author 181

Index 182

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