Three one-tray wonders from One Pan Roasts

These three weeknight-friendly one-tray wonders will save on the washing up. Simply throw the ingredients together and bung them in the oven. If you love chicken cacciatore, try this puttanesca bake for a change.

Chicken puttanesca

2 x 400g cans chopped tomatoes

65g kalamata olives, roughly chopped

3 garlic cloves, finely chopped

2 tbsp drained capers

½ onion, chopped

50ml olive oil

sea salt and freshly ground black pepper

450g boneless, skinless chicken breasts, cut into 2.5cm strips

85g baby spinach

1. Preheat oven to 180C.

2. Mix tomatoes, olives, garlic, capers, onion and oil in a roasting tin and season. Roast for 35 minutes.

3. Stir in chicken and roast for 10 minutes, or until chicken is just cooked through.

4. Stir in spinach and cook for 2–3 minutes until wilted. Check seasoning.

Serves 2

Stewed butter beans

3 x 400g cans butter beans, rinsed and drained

2 x 400g cans chopped tomatoes

3 garlic cloves, very finely chopped

50ml olive oil

½ tsp chilli flakes

100g feta cheese, crumbled

1 zucchini, finely chopped

sea salt and freshly ground black pepper

1. Preheat oven to 180C.

2. Place beans, tomatoes, garlic, oil and chilli flakes in a 23cm x 33cm x 6.5cm baking tin. Stir together well. Cover with foil and bake for one hour.

3. Stir in feta and zucchini, cover and cook for another 30 minutes. Season to taste.

Serves 4

Maple baked pears

4 Williams or Red Bartlett pears

100g pecans, finely chopped

4 tbsp unsalted butter, melted

4 tbsp maple syrup

½ tsp ground cinnamon

¼ tsp ground cloves

pinch of salt

1. Preheat oven to 180C.

2. Halve pears lengthways and use a melon baller to scoop out cores and a little extra flesh to make room for filling. Place on a baking tray.

3. Mix together remaining ingredients and spoon onto pears. Bake for 30 minutes until fruit is tender and filling is golden. Serve warm.

Serves 8

Images and recipes from One Pan Roasts by Molly Shuster, published by Murdoch Books, RRP $35