The ideal solution when you don’t want to spend hours in the kitchen but still want something delicious, traybake dinners are true midweek saviours. Our ideas are perfect for busy cooks: simply toss everything into a tray or roasting dish and let the oven do the hard work for you. Whether you’re after a vegetarian main, an easy twist on roast chicken or even a dinner-party starter, our collection has you covered.

Click or scroll through our gallery for 29 brilliant one-tray recipes, counting down to the most delicious of all.

Perfect for a hearty evening meal, this traybake is packed full of punchy flavours. To serve four, preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Arrange a packet of sausages in a large baking dish along with some halved new potatoes, a few rosemary sprigs and some red onion wedges. Add a generous glug of olive oil and toss. Roast for around 40 minutes, giving it all a good stir – and turning the sausages over – halfway through. Drizzle with a little runny honey and grainy mustard, mix well and cook for five minutes more.

This fragrant, spicy, sweet and sour chicken dish is fantastic with fluffy white rice. To serve four, put 2.2lbs (1kg) chicken drumsticks or wings in a roasting dish. Mix together the juice and zest of two oranges, a deseeded red chilli, three finely chopped garlic cloves, 2 tsp runny honey, 2 tbsp vegetable oil and the juice of a lime. Brush this mix over the chicken wings, then bake in a 200°C/180°C fan/400°F/gas mark 6 oven for 40-45 minutes, basting every so often, until the chicken is cooked through and nicely glazed.

This easy, flavourful dish is perfect for a quick midweek dinner. Tip 7oz (200g) Tenderstem broccoli into a bowl, cover with boiling water, leave to stand for one minute, then drain well. Mix the broccoli with 4oz (125g) asparagus, 7oz (200g) sugar snap peas, 7oz (200g) frozen peas and 1 tbsp sesame oil in a roasting tin. Arrange four salmon fillets around the vegetables. Mix together 1 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp honey, then brush over the salmon.

Transfer to an oven preheated to 200°C/180°C fan/400°F/gas mark 6 and roast for 20-25 minutes, until the salmon is cooked through. Meanwhile, whisk together 1 tbsp grated ginger, the juice of a lime, 1 tbsp sesame oil and three finely chopped spring onions. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over a handful of chopped peanuts and a finely sliced red chilli. Taste and adjust the lime juice and salt as needed, then serve hot.

Finished with bubbling melted cheese, this hearty aubergine dish will go down a treat at dinner. To serve four, roughly chop an aubergine and place the chunks in a large ovenproof dish. Add a finely chopped onion, three finely chopped garlic cloves, 1 tsp ground cumin, 2 tsp mild chilli powder and 3 tbsp tomato purée, then mix really well. Tip in a 14oz (400g) tin of drained and rinsed chickpeas, a 14oz (400g) tin of drained and rinsed kidney beans and a 14oz (400g) tin of chopped tomatoes.

Pour 5fl oz (150ml) water into the empty tomato tin, swirl it around, add it to the dish, then mix once more. Cut two more aubergines in half lengthways and score the flesh in a criss-cross pattern, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle with oil and season with salt and black pepper. Cover the dish with foil and bake in a 220°C/200°C fan/430°F/gas mark 7 oven for 45 minutes. Remove the foil, scatter 3oz (80g) grated Cheddar cheese over the top, then place under a hot grill for three to four minutes, until golden and bubbling.

This simple dish is ideal when you fancy an exciting meat-free meal. Peel and chop 11oz (300g) butternut squash into bitesized pieces. Tip into a roasting dish and add a thickly sliced red onion, a diced aubergine, 1.5oz (40g) roughly chopped mixed nuts and 7oz (200g) drained and rinsed butter beans. Mix well, then stir in a 12oz (350g) tub of tomato and chilli sauce. Bake in a 200°C/180°C fan/400°F/gas mark 6 oven for 25-30 minutes, until the squash is tender. Serve sprinkled with chopped chives.

These honey-tossed vegetables are an excellent side to serve with roasted meat. Toss 11oz (300g) halved baby potatoes, 11oz (300g) sliced butternut squash, four halved red onions and a halved bulb of garlic with 2 tsp extra-virgin olive oil and 1 tbsp honey. Tip onto a baking tray and roast in a 200°C/180°C fan/400°F/gas mark 6 oven for 20 minutes, then stir well and add a sliced lemon. Roast for another 20 minutes. Cut 9oz (250g) cooked beetroot into wedges and add to the tray. Drizzle with 1 tbsp each oil and runny honey, cook for 10 minutes more, then serve.

A frittata in a baking tray or dish might sound odd, but it's the easiest breakfast, brunch, lunch or even dinner dish you could make. The idea is to cook it the same way as you would in a pan – roast any combination of vegetables you like (tomatoes, peppers and asparagus, for example) until they're just cooked, wilt spinach for a minute, pour over an egg whisked with a touch of milk and seasoning, then bake in a medium oven until the frittata is set. You could add cheese to the egg mixture or top your frittata with crumbled blue cheese or feta and serve it with a side salad for a more substantial meal. 

This indulgent dish is great as a starter or side for a special celebration at home. To make it, halve and deseed six red peppers, then place them in a gratin dish or roasting tray. Brush with a little olive oil and roast in a 200°C/180°C fan/400°F/gas mark 6 oven for 20 minutes. Break 2oz (60g) ’nduja into chunks and divide it among the peppers. Roast for a final 10 minutes. Serve the hot peppers with torn mozzarella or burrata and offer plenty of crusty bread on the side.

The cooking of this impressive lamb leg and vegetable dish is all done in one tray, making for a very special Sunday roast. Put 4oz (120g) pecorino cheese, six garlic cloves and some salt into a mortar and pound to a rough purée. Gradually add 3 tbsp olive oil, then add a handful of torn basil leaves. Place a 4lb (1.8kg) leg of lamb in a roasting tray and make deep incisions all over it. Push the paste from the mortar down into the incisions. Season all over and place in a 240°C/220°C fan/450°F/gas mark 8 oven.

Roast for 15 minutes, then reduce the oven temperature to 200°C/180°C fan/375°F/gas mark 5. Add two roughly chopped medium onions, 1.3lbs (600g) small waxy potatoes and 12oz (350g) halved or quartered red and yellow tomatoes, tossing them in the fat. Season and roast for a final 45 minutes, adding 9fl oz (250ml) white wine in the final 20 minutes. The lamb will be pink. If you prefer it more well done, cook it for a little longer. Leave the meat to rest for 15 minutes, keeping the potatoes and vegetables warm in a low oven. Serve the lamb with the potatoes, tomatoes and onions and scatter with a few basil leaves, if you like.

All the flavours of a classic Chinese takeaway are captured in this brilliant broccoli dish. Whisk together 5 tbsp vegetable oil, 1 tbsp sesame oil and a touch of cayenne pepper. Cut two heads of broccoli into florets, then toss in the oil. Arrange on a baking tray and cook in a 200˚C/180˚C fan/400˚F/gas mark 6 oven for 20-25 minutes. Make a sauce by combining 5 tbsp Thai sweet chilli sauce, 2 tbsp each sesame oil, vegetable oil and oyster sauce, 1 tbsp each sriracha, soy sauce and unseasoned rice vinegar and two finely minced cloves of garlic. Pour the sauce over the broccoli, then cook under a hot grill for four to five minutes, until the sauce is thick and bubbling.

The perfect Friday night treat, this one-tray nacho bake will quickly become a favourite. Scatter nachos onto a baking tray and spoon refried beans over the top. Scatter generously with grated cheese, then add tinned sweetcorn and black beans – if you've any leftover chicken to use up, feel free to pile that on too. Finally, top with sliced jalapeños and bake in a medium oven until the cheese has melted. Serve with guacamole, sour cream and salsa.

A vegetarian take on a comfort food classic, this dish is wonderfully easy to make. Beat together four eggs, 8fl oz (240ml) milk, 7oz (200g) plain flour, 2 tsp baking powder, 4 tsp wholegrain mustard, the leaves from four sprigs of rosemary and 2 tbsp olive oil. Season with a little salt and pepper and leave to stand for 15 minutes. Meanwhile, cut 2.2lbs (1kg) root vegetables (carrots, beetroot, parsnip, celeriac, sweet potatoes) into wedges.

Slice two red onions, two red peppers, two courgettes and 11oz (300g) butternut squash into chunks and cut 10 cherry tomatoes in half. Divide the vegetables between two roasting tins, drizzle with oil and bake in a 220°C/200°C fan/428°F/gas mark 7 oven for 20-25 minutes. Increase the oven temperature to 240°C/220°C fan/464°F/gas mark 9. Pour the batter mixture evenly into each tray of vegetables and return to the oven for 10 minutes. Reduce the heat to 220°C/200°C fan/428°F/gas mark 7 and bake for a further 10-15 minutes, until golden and puffed up.

It's hard not to fall in love with this dish: big on flavour, bold in colour, easy to prepare and, best of all, baked in one tray. Mix together 3 tbsp olive oil, 2.5 tbsp harissa paste, two crushed garlic cloves and the juice of half a lemon. Coat four thick fish fillets with half the mixture and set aside to marinate. Toss 18oz (500g) Chantenay carrots and two onions (cut into wedges) in 1.5 tbsp harissa paste and roast in a 200°C/180°C fan/400°F/gas mark 6 oven for 15 minutes, turning halfway. Add 7oz (200g) sliced radishes to the tray and cook for 10 minutes more.

Arrange the marinated fish fillets on top of the roasted vegetables, return to the oven, then cook for 15 minutes more – or until the fish is just cooked through. Remove the roasting tray from the oven. Place the fish and roasted veg on a separate platter and keep them warm. Add 8oz (225g) couscous to the roasting tray, stirring to coat. Pour over 13fl oz (375ml) hot vegetable stock, briefly stir, then cover with foil. Leave for five minutes. Run a fork through the couscous and lightly mix in the roasted veg and a squeeze of lemon juice. Scatter with toasted flaked almonds and mint leaves before serving.

This sesame and miso–dressed cabbage dish is great as a side or on its own with some brown rice. Cut a red cabbage into eight wedges, toss with 2 tbsp rapeseed oil, season lightly and roast in a 200°C/180°C fan/400°F/gas mark 6 oven for 30 minutes. Meanwhile, make a dressing by whisking together 1 tbsp each fresh white miso, mirin, sake, sugar and sesame seeds, 1.5 tbsp water and 1 tsp roasted sesame oil. Once the 30 minutes are up, use a pastry brush to coat the cabbage in the dressing, then turn the oven up to 240˚C/220°C4 fan/465˚F/gas mark 9. Return the cabbage to the oven for a further 15 minutes.

A guaranteed crowd-pleaser, this spiced chicken traybake recipe draws on aromatic Indian flavours. First combine 0.5oz (15g) grated ginger, 1 tbsp curry powder, 1 tbsp natural yogurt and a drizzle of vegetable oil in a large bowl. Add 11oz (320g) chicken thighs and mix well. Cut 14oz (400g) potatoes into bitesized pieces and slice a red onion into wedges; place both in a large roasting dish and drizzle with oil. Sprinkle with 1 tsp each ground turmeric and yellow mustard seeds, season and mix well. Cut a lemon into wedges, then squeeze half the wedges over the potatoes and add them to the pan.

Add three skin-on crushed garlic cloves to the tray, then add the chicken and any remaining marinade. Roast in a 220°C/200°C fan/425°F/gas mark 7 oven for 30 minutes. Remove the tray from the oven, push the chicken to one side of the tray and add 4oz (120g) spinach. Cook for a further five minutes or until the spinach has wilted and the chicken is cooked through. Once everything’s cooked, remove the chicken from the tray and stir the wilted spinach through the potatoes and onion. Serve with lemon wedges, natural yogurt and sliced chillies.

Broccoli and gorgonzola complement each other beautifully in this quick-cook quiche, which has a slight chilli kick. Line a small, deep roasting tin with baking paper and cover with a sheet of ready-rolled puff pastry – you want the pastry to come up the sides. Scatter over 11oz (300g) halved broccoli florets, half a finely chopped red onion, 1 tsp chilli flakes and 4.4oz (125g) gorgonzola. Beat together four eggs, 3.5fl oz (100ml) single cream, a crushed garlic clove and the zest of a lemon. Pour into the tray, transfer to a 200°C/180°C fan/360°F/gas mark 4 oven and cook for 30 minutes. Leave to sit for 10 minutes before serving.

This tasty dish makes for an excellent light lunch. Finely chop 2oz (60g) mixed mushrooms, then place them in a bowl. Add 1.8oz (50g) butter, 0.7oz (20g) grated Parmesan, a crushed garlic clove, 1.5 tsp finely chopped thyme leaves and the zest and juice of half a lemon. Season and mix really well. Spread equal amounts of the mixture over two slices of sourdough bread and transfer to a roasting tray. Slice 2oz (60g) more mixed mushrooms into bitesized pieces and arrange them on top of the mushroom mixture. Drizzle with olive oil, season with salt and black pepper and cook in a 220°C/200°C fan/425°F/gas mark 7 oven for 15 minutes.

This savoury tart is perfect for a weeknight dinner with sourdough bread and rocket on the side. Place a ready-rolled sheet of puff pastry on a baking tray, score a border around the edges and prick the centre with a fork. Bake in a 220°C/200°C fan/425°F/gas mark 7 oven for 10 minutes. Mix together 5oz (150g) mascarpone, 3.5oz (100g) goats’ cheese and 2 tbsp honey. Allow the pastry to cool slightly, then spread with the mascarpone mix. Arrange 9oz (250g) cooked and sliced beetroot on top, then dot with 3.5oz (100g) more goats’ cheese. Bake for 10 minutes more, until the pastry is golden. Serve topped with rocket leaves.

This simple dish is absolutely brimming with flavour. To make it, cut 18oz (500g) new potatoes, a purple beetroot and a golden beetroot into bitesized pieces. Tip into a large roasting dish, drizzle with 1 tbsp olive oil, season and cook in a 220°C/200°C fan/430°F/gas mark 7 oven for 30 minutes. Meanwhile, cover four lamb chops with 3 tbsp rhubarb and ginger jam. After the vegetables have roasted for 30 minutes, place the lamb on top and cook for a further 20 minutes. Remove the dish from the oven, cover it loosely and allow the meat to rest for five minutes before serving.

Brighten up any table with this rainbow carrot and herby yogurt dish. To make a side to serve four, peel and slice 2.2lbs (1kg) mixed rainbow carrots into wedges. Toss with 2 tbsp extra-virgin olive oil, season and roast in a 200°C/180°C fan/400°F/gas mark 6 oven for 30 minutes. Meanwhile, whisk together 3 tbsp natural yogurt, 1 crushed garlic clove, 1 tsp finely chopped dill, 1 tsp dried mint and 1 tbsp extra-virgin olive oil. Let the carrots cool to room temperature, then pour over the yogurt dressing and mix well. Serve scattered with nigella and sesame seeds.

Gado gado is an Indonesian salad packed full of flavour and texture. To make it, tip 2.2lbs (1kg) halved Charlotte potatoes into a roasting tin, drizzle with 2 tbsp olive oil and cook in a 200°C/180°C fan/360°F/gas mark 6 oven for 40 minutes. Meanwhile, make a dressing by mixing together 1.8oz (50g) peanut butter, 2.8fl oz (80ml) coconut milk, 4 tbsp lime juice, 1.5 tbsp soy sauce, a grated red chilli and a tablespoon of grated ginger. Once the potatoes have cooked for 40 minutes, add 8.5oz (240g) green beans and 11oz (300g) beansprouts. Add a splash more oil if needed, then return to the oven for a further 20 minutes. Sprinkle the potatoes with coriander and serve warm, with the dressing on the side.

This one-tray wonder is perfect for a delicious yet hugely simplified Sunday lunch. To serve four, put 1.7lbs (750g) peeled and quartered potatoes into a roasting tray with eight skinless, boneless chicken thighs, 5oz (150g) diced chorizo, two roughly chopped red peppers, a roughly chopped onion and three chopped carrots. Drizzle with olive oil, mix well and season. Cook in a 220°C/200°C fan/425°F/gas mark 7 oven for 30 minutes – then mix well, add 20 cherry tomatoes and a handful of olives, and cook for 15 minutes, until the potatoes are golden and the chicken cooked through.

Simple, easy and quick, this dish also happens to be absolutely bursting with flavour. Cook 18oz (500g) potatoes in boiling water for five minutes. Drain, then tip into a large roasting tin along with three deseeded, sliced peppers. In a blender, blitz 1 tbsp lemon-infused olive oil, 1oz (25g) basil leaves and the juice and zest of half a lemon. Pour over the vegetables, mix well and roast in a 200°C/180°C fan/400°F/gas mark 6 oven for 20 minutes. Increase the heat to 220°C/200°C fan/425°F/ gas mark 7 and add 4oz (125g) halved cherry tomatoes and 4oz (125g) thickly sliced halloumi to the dish. Cook for five to 10 minutes more, until the cheese is golden brown.

To make this family-friendly tart, slice 12oz (350g) small courgettes lengthways and brush all over with oil. Season, tip onto a baking tray and roast in a 220°C/200°C fan/425°F/ gas mark 7 oven for five minutes. Place a sheet of ready-rolled puff pastry on a baking tray and score a border around the edge, then prick the centre all over with a fork. Spread 3 tbsp sundried tomato pesto over the centre of the pastry and arrange the courgettes on top, then add 4 tbsp sliced, marinated yellow peppers. Sprinkle with 1.8oz (50g) grated Cheddar and bake in the preheated oven for 20 minutes.

To make this breakfast pie, place a sheet of ready-rolled puff pastry on a baking tray. Spread with 4oz (125g) homemade tomato sauce, leaving a border around the edge. Scatter over 4oz (150g) grated Gruyère and 4oz (150g) thinly sliced ham. Place a second sheet of pastry on a lightly floured surface and score shallow, diagonal cuts across its surface to make a diamond pattern. Lay the scored pastry over the first sheet, then use your fingertips to seal the edges together. Let the pie rest in the fridge for 10 minutes, then brush with beaten egg. Bake in a 200°C/180°C fan/400°F/gas mark 6 oven for 20 minutes, then reduce the temperature slightly and cook for 10 minutes more. Allow to cool for a few minutes before slicing.

This one-pan tray bake is a doddle to make and full of flavour. Simply cut 1.7lbs (750g) potatoes into small chunks and tip into a roasting tray, drizzle with oil and cook in a 220°C/200°C fan/425°F/ gas mark 7 oven for 10 minutes. Add a peeled and chopped red onion, 7oz (200g) chorizo sausage (cut into chunks) and two deseeded and diced red peppers to the tray. Stir well and return to the oven for 20 minutes. Remove the tray from the oven, make four gaps in the roasted vegetables and crack an egg into each one. Return the tray to the oven for five minutes, or until the egg whites are cooked and the yolks still a little soft.

Serve these delicious bites as a starter with a few bitter salad leaves or as decadent canapé. Cut a 6oz (180g) block of halloumi into six thin slices, then cut each slice in half, to make 12 small rectangles. Cut six large figs in half lengthways. Fold a basil leaf in half and place it on the cut side of a fig half, then top with a piece of halloumi. Wrap a slice of prosciutto (you will need around 3.5oz/100g total) around the fig half and transfer to a roasting tray. Repeat until you have 12 stuffed figs. Drizzle with olive oil and roast in a 200°C/180°C fan/400°F/gas mark 6 oven for 10 minutes. Drizzle with honey and serve.

Simple, delicious and filling, this recipe makes for a wonderfully comforting dinner. Cook four baking potatoes in a 220°C/200°C fan/425°F/ gas mark 7 oven for 25-30 minutes, then reduce the temperature to 200°C/180°C fan/400°F/gas mark 6 and cook for 60 minutes more. Allow the potatoes to cool slightly, then cut in half and scoop the flesh into a bowl, setting the skins aside for later. Season the flesh with salt and pepper and roughly mash with 1.8oz (50g) butter.

Thinly slice six spring onions and add them to the bowl with the potato flesh, along with 7oz (200g) feta, a handful of chopped fresh tarragon, 1 tbsp garlic granules and 1 tsp nigella seeds. Mix well. Fill the potato skins with the mash, packing the filling into the skins. Return to the baking tray and cook for 30 minutes, or until the surface is starting to brown.

An absolute treat of a meal, this dish is special enough to serve at a dinner party. To feed six, arrange six skinless boneless chicken breasts in a single layer in a roasting tray and season with salt and pepper. Cut 6oz (175g) fridge-cold Taleggio cheese into pieces, tip into a bowl, add 3 tbsp pesto, 2 tbsp finely chopped basil and 3 tbsp cream cheese and mix well. Spoon onto the chicken breasts, spreading the mixture out to cover them completely. Sprinkle with 3 tbsp fresh breadcrumbs and dust with a little paprika.

Bake in a 220°C/200°C fan/425°F/gas mark 7 oven for 20 minutes, then add 14oz (400g) cherry tomatoes to the pan, drizzling 2 tbsp olive oil and 1 tbsp balsamic vinegar over the top. Return to the oven for a further 10 minutes, until the chicken is cooked through. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.

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Last updated by Emily Shardlow-Price.