This fresh and nourishing chicken dish brings the zing with lemon, while garlic, leek and artichoke hearts add an irresistibly moreish flavour. Healthy greens round out the perfect midweek meal.

Serve up a colourful chicken dinner with this simple one-tray bake recipe.

This dinner combines roasted veggies, a creamy sauce and juicy salmon fillets all in one pan, a simple baking tray. Play around with the veggies, using more onions or fennel if you don’t have any leeks. Swap potatoes for sweet potatoes or parsnips. Throw in some Brussel sprouts… So many combinations can work to put your own name to this dish.

“One-tray baking is such a satisfying way to cook. It’s versatile and makes it much more achievable to cook larger amounts to give you leftovers. Use a large baking tray for this recipe, or split over two smaller trays. Feel free to use other vegies you may have on hand, like wedges of cabbage, cauliflower or zucchini, so they aren’t wasted.” – Tom Walton

"A quick, tasty, low-carb midweek meal that still looks impressive." – Lucy Nunes

Cooking the pasta in the mushroom stock with the chicken doesn’t just mean one less pan to wash - it also brings so much more flavour to the final dish. This dish can become your go-to for pasta night: swap the chicken for chorizo, add some capsicum and chilli instead of mushrooms and swap out some stock for crushed tomatoes and you’ll have a whole new one-pot wonder.  Recipe note: You’ll need a 35cm x 25cm flameproof baking dish.

This dish is also a great way to finish up any packets of frozen seafood you have in the freezer. You can buy a marinara mix or make up your own with your favourite seafood.

Everybody loves a good one-tray wonder!

“Nothing screams comfort like a cheesy lasagne, and this one gives you extra ragu for another day. My best tip for less-waste, less-fuss cooking is to make a double batch. You’re going through the process anyway, so put twice as much in the pan.” – Tom Walton

“Cod is a great fish to use in a traybake because its firm texture means that it doesn’t flake apart when you’re scooping it out. If you keep some frozen fillets in the freezer, then this dish is pretty much a storecupboard dish, too.” – Samuel Goldsmith. From The Tinned Tomatoes Cookbook by Samuel Goldsmith, published by Murdoch Books, $39.99, out now.

Your guests will be scraping the pan to get every morsel of this hearty take on the traditional seafood and rice favourite,

“Tuna mornay is one of those retro childhood dishes that sits on the fence of love/hate, depending on how well it was made. With a light sauce and punchy, cheesy breadcrumb topping, this version will have you coming back for leftovers, which there are from making a double batch. Freeze before baking for an easy meal straight from the freezer.” – Tom Walton. You’ll need 2 x 2L-capacity baking dishes.

This dish combines comforting saucy risoni and tender chicken with a crispy golden skin. Toasting the risoni gives it a nutty flavour and a chewy texture. It’s well worth the extra step.  You’ll need a deep, flameproof 3L-capacity baking dish for this recipe (or see recipe notes).

“This traybake with a Mexican twist gets a smoky hit from chipotles in adobo sauce, which are available from supermarkets." – Colin Fassnidge.

Helena Moursellas layers up with her luxe and cheesy ravioli lasagne – perfect for a cosy night in.