Looking for easy meals that you can just throw in the oven? We have you covered with some of the tastiest oven recipes around. An easy oven recipe can make life so much easier when you’re cooking at home for your family or friends.
They’re warm, comforting, and super easy to whip up. Instead of wondering what’s for dinner or ordering delivery try an easy oven recipe instead. Broil, bake, and roast you way to a terrific meal with celebrity chef Jamie Oliver. Here are five oven recipes you need to try ASAP.
1. Feel Good Oven Recipe: Ultimate Baked Mac n Cheese
This easy bake mac n cheese is truly the ultimate. With four different kinds of cheeses and less than 500 calories a serving, Jamie Oliver has somehow managed to make one of my favorite comfort foods slightly dare I say “healthy”. While this oven recipe doesn’t qualify as health food it’s definitely a better way to indulge in one America’s favorite foods. Make sure to crisp the top long enough! Those crunchy cheesy bites are the best part.
Serves: 6 Time: 35 Mins Level: Super Easy
Calories per serving: 489
- 500 g good-quality macaroni
- sea salt
- freshly ground black pepper
- olive oil
- 1 small bunch fresh marjoram or oregano , leaves picked
- 75 g Parmesan cheese , freshly grated, plus a little extra for grating
- 75g fontina or Taleggio cheese , roughly torn
- 75 g mascarpone cheese
- ¼ nutmeg
- 1 small ball buffalo mozzarella cheese
- Preheat your oven to 400ºF.
- Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
- Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
- Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
- Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
- Season to taste, then tip it all into an earthenware dish.
- Grate over the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
- Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.
2. Dinner Party Oven Recipe: Prosciutto Baked Chicken in Mushroom Sauce
What’s better than baked chicken? Baked chicken wrapped in prosciutto, stuffed with cheese on a bed of creamy mushrooms! Donald Sekhan’s Prosciutto Wrapped Chicken recipe is one you should definitely make for a dinner party. You can whip this oven recipe up even when you’re short on time. It’s the perfect oven recipe for family dinner, or double the recipe for a party. Although it looks totally gourmet it takes only 25 minutes to make! Serve it with a side of white rice and some steamed broccoli.
Serves: 4 Time: 25 Mins Level: Easy
- 100 g Gruyere cheese, finely rated
- 100 g frozen spinach, thawed, squeezed of excess liquid and finely chopped
- 4 chicken breasts
- 8 slices of prosciutto
- 1 tbsp olive oil
- 50 g dried mushrooms
- 200 ml chicken stock
- 1 tbsp butter
- 1 onion, peeled and finely sliced
- 100 g mixed fresh mushrooms, sliced
- 1 garlic clove, peeled and finely chopped
- 75 ml white wine
- 125 ml single cream
- Sea salt and ground black pepper
- Small handful of flat-leaf parsley, to garnish
1.) Preheat the oven to 200°C/gas mark 6. For the mushroom sauce, soak the dried mushrooms in a bowl with the chicken stock.
2.) To stuff the chicken, mix together the grated cheese and chopped spinach in a bowl. Lay the chicken breasts on a chopping board and, using a sharp knife, slice horizontally to create a pocket. Stuff each pocket with the cheese and spinach mix. Wrap two slices of prosciutto around each chicken breast.
3.) Heat the oil in a large frying pan over a high heat. Add the chicken breasts and fry all over until they are crisp and golden. Transfer the breasts to a roasting tin and cook on the middle shelf in the oven for about 10 minutes until the prosciutto is crispy and the chicken is cooked through.
4.) Meanwhile, make the mushroom sauce. Add the butter to the pan and place it back on a medium heat. Fry the onion and fresh mushrooms for about six minutes until tender. Then add the garlic and fry for another two minutes. Pour in the soaked dried mushrooms together with the chicken stock and add the white wine. Bring the sauce to the boil, then reduce the heat and simmer for two to three minutes until slightly thickened. Remove the pan from the heat and stir in the cream. Season with sea salt and ground black pepper to taste.
5.) Sprinkle the cooked chicken breast with parsley and serve with the mushroom sauce and some rice, pasta or salad leaves.
3. Vegetarian Oven Recipe: Healthy BBQ Baked Beans
If you’re a vegetarian or even just looking for a delicious side this healthy baked bean oven recipe is for you. When you think of baked beans you probably picture opening a tin can and heating the contents in the oven or on the stove. This version is anything but boring. With carrots, potatoes and lots of spices and herbs mixed in it’s a party for your mouth. Seriously. Give this oven recipe a try.
Serves: 6 Time: 1 hr 25 mins Level: Super Easy
- 2 red onions
- 2 cloves of garlic
- 1 fresh red chilli
- 2 large carrots
- olive oil
- 1 heaped teaspoon sweet smoked paprika
- One level teaspoon cumin seeds
- 1 level teaspoon dried chilli flakes
- 6 medium sweet potatoes
- 1 x 700 ml jar of passata
- 2 x 400 g tins of mixed beans
- 100 ml quality BBQ sauce
- a few sprigs of fresh rosemary
- ½ a loaf of ciabatta or stale bread
- 40 g Cheddar cheese , optional
- fat-free natural yoghurt , to serve
- Preheat the oven to 350°F.
- Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly.
- Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside.
- When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly and stir well.
- Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed.
- Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through.
- Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray.
- Grate over the Cheddar (if using), then place on the bottom shelf of the oven for around 15 minutes, or until crispy and golden, to make croutons.
- Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side.
4. Chicken Thigh Oven Recipe: Tray Baked Chicken Thighs and Spiced Potatoes
Here’s another oven recipe perfect for a dinner party. Chicken thighs are a great meat to choose when cooking for a crowd because they’re super affordable. They also absorb flavor really well and get tender when cooked for long periods of time.
The chicken thighs are baked on top of the indian spiced potatoes which lets all the good juices drip down and mix as it bakes. It’s a little more involved than the other four oven recipes but the effort is worth it. This oven recipe is delicious and pretty hassle free considering most of time spent here is on baking. Bon appetite!
Serves: 5 Time: 1 hr 25 mins Level: Not too tricky
Calories per serving: 296
- 800 g potatoes
- 4 ripe tomatoes
- 1 aubergine
- One red pepper
- 1 large onion
- 2 cloves of garlic
- 5cm piece of ginger
- ½ a bunch of fresh coriander
- olive oil
- 2 tablespoon mustard seeds
- 1 handful of curry leaves
- 1 heaped teaspoon turmeric
- 6 large free-range chicken thighs, bone in
- 2 fresh red or green chillies
- Preheat the oven to 375ºF.
- Cut the potatoes, tomatoes, aubergine, pepper and onion (peel it first) into 3cm cubes.
- Put the spuds in a large pan of salted water over a medium heat. Bring to the boil and cook for 10 minutes, then drain in a colander and leave to steam-dry for 3 minutes.
- Tip into a large bowl and mix with the tomato, aubergine, pepper and onion.
- Peel and finely slice the garlic. Peel and finely grate the ginger. Pick the coriander leaves and set aside, then chop the stalks.
- Heat a lug of oil in a large frying pan over a medium heat. Add the garlic, ginger, coriander stalks, mustard seeds, curry leaves and turmeric and cook for2 minutes, or until fragrant. Leave to one side to cool slightly.
- Add the spice mix to the veg and potatoes and tip onto a large roasting tray. Arrange the chicken on top and season.
- Roast in the bottom of the oven for 1 hour, or until the chicken is cooked and the veggies are gnarly.
- Pick the mint leaves into a blender, squeeze in the lemon juice, then peel and add the ginger with the remaining dressing ingredients and a pinch of seasoning. Blitz until smooth.
- Top the chicken and potatoes with the coriander leaves. Finely slice and scatter on the chillies, then serve with poppadoms and the dressing on the side.
5. Pasta Oven Recipe: Easy Tuna Pasta Bake
You’ve probably made a tuna casserole before, it’s classic comfort food after all. Why not upgrade it with this easy oven recipe? This tuna pasta bake is absolutely delicious and super affordable to make. Make a big batch of it and you’ll have dinner to reheat for a week!
Serves: 6 Time: 1 Hour Level: Super Easy
Calories per serving: 510
- 1 onion
- 2 cloves of garlic
- olive oil
- 1 pinch of dried chilli flakes
- 3 x 400 g tins of chopped tomatoes
- 1 bunch of fresh basil , (or use 1 teaspoon dried oregano instead)
- sea salt
- freshly ground black pepper
- 500 g dried penne
- 2 x 180 g tins of tuna from sustainable sources , (275g drained weight)
- 150 g mature Cheddar cheese
- Preheat the oven to 400ºF.
- Peel and finely chop the onion and garlic. Place a large shallow pan over a medium-high heat. Add 2 tablespoons of oil, the onion, garlic and chilli flakes (if using) and fry for 5 to 10 minutes, or until softened, stirring occasionally. Turn the heat up to high and pour in the chopped tomatoes. Tear the leaves from the basil stalks, keeping a few pretty ones aside for later, and stir them into the sauce. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
- Meanwhile, place a large pan of water on to boil. Once boiling, add a good pinch of salt followed by the pasta. Cook according to the packet instructions, draining just before it’s done – it’ll finish cooking in the oven.
- Drain the tuna and stir through the sauce, making sure you don’t break it up too much. Season with atiny pinch of salt and a generous pinch of black pepper. When the pasta is ready, drain and tip straight into the sauce. Toss and coat the pasta in the sauce, then transfer to an ovenproof baking dish (roughly 25cm x 30cm).
- Coarsely grate the cheese and sprinkle over the pasta. Arrange the reserved basil leaves on top, then sprinkle lightly with black pepper. Drizzle lightly with oil, then place in the oven for 15 to 20 minutes, or until golden and bubbling. Leave to stand for 5 minutes, then serve with a nice salad.
Looking for more recipes? Check out these Easy Vegan Appetizers.