Easy Oven Dinner. Three Deliciously Simple Recipes
During the working week, after a long day, you’d care for a nice, warm and healthy dinner that doesn’t take you ages to make. One really simple approach is to toss your favorite meat and/or vegetables in a tray and use the time they’re baking to get on with your other chores. So here are three deliciously simple recipes for an easy oven dinner, from buzzfeed.com.
Roast Chicken with Cherry Tomatoes
- 8 free-range chicken thighs or drumsticks
- 2 handfuls of cherry tomatoes
- 1 small ciabatta loaf
- 8 slices of higher-welfare pancetta or thin-sliced smoked streaky bacon
- 1 bunch of fresh basil
- 1 bulb of garlic
- 1 handful of black olives
- olive oil
- 1 dried red chilli
- Preheat the oven to 350 degrees. Get a deep roasting tray big enough to fit all the chicken in one layer.
- Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
- Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
- Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
- After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.
Easy Oven Dinner. Roasted Broccoli with Shrimp
- 2 pounds broccoli, cut into bite-size florets
- 1 pound large shrimp, shelled and deveined
- 4 tablespoons (1/4 cup) extra virgin olive oil
- 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
- 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon hot chili powder
- 1 1/4 teaspoons lemon zest (from 1 large lemon)
- Lemon wedges, for serving
- Preheat oven to 425 degrees.
- In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.
- In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
- Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
Easy Oven Dinner. Baked Tomatoes, Squash, and Potatoes
This baked riff on ratatouille is surprisingly simple.
- 2 small tomatoes, sliced 1/4-inch thick
- 1 medium yellow summer squash, sliced 1/4-inch thick
- 1 medium Yukon Gold potato, sliced 1/4-inch thick
- 1 onion, thinly sliced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh thyme leaves
- 2 tablespoons freshly grated Parmesan
Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.