Discover 31 American recipes, from quick favourites to slower weekend cooking.
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◷ 55 mineasy
A simple, weeknight-friendly roasted honey-mustard chicken paired with a medley of seasonal autumn vegetables like butternut squash, Brussels sprouts, and carrots. This dish highlights classic roasting techniques, letting the natural sweetness of the vegetables and the tangy glaze complement each other perfectly.
Oct 22
◷ 45 mineasy
A simple, comforting weeknight recipe featuring pan-seared chicken breasts paired with a medley of roasted seasonal root vegetables, dressed with fresh herbs for a classic autumn flavor.
Oct 22
◷ 80 minmedium
A comforting stew featuring tender chicken thighs and roasted butternut squash, simmered with aromatic herbs and seasonal vegetables. Perfect for an easy weeknight dinner that highlights fall flavors.
Oct 21
◷ 30 mineasy
A simple and flavorful pan-seared chicken breast served with a medley of fresh spring vegetables including asparagus, peas, and baby carrots, lightly sautéed to preserve their crispness and natural flavors. This weeknight dish highlights seasonal produce and classic cooking methods for a satisfying and balanced meal.
Oct 21
◷ 50 mineasy
A comforting weeknight dish featuring pan-seared chicken breasts paired with oven-roasted butternut squash seasoned with fresh sage and garlic, served over a bed of quinoa for a wholesome meal.
Oct 20
◷ 50 mineasy
A simple and flavorful roasted pork tenderloin glazed with maple syrup, paired with a medley of roasted seasonal root vegetables like carrots, parsnips, and sweet potatoes. This hearty weeknight dish highlights the natural sweetness of fall produce and utilizes straightforward roasting techniques for an easy yet satisfying meal.
Oct 20
◷ 65 mineasy
A cozy weeknight dish featuring tender roasted chicken paired with seasonal root vegetables glazed in maple syrup. This simple, classic recipe highlights autumn flavors using familiar roasting techniques, perfect for an easy yet satisfying meal.
Oct 19
◷ 60 mineasy
A simple, hearty sheet pan dinner featuring tender roasted chicken thighs paired with a medley of seasonal autumn vegetables including butternut squash, Brussels sprouts, and carrots, seasoned with garlic and rosemary for a comforting weeknight meal.
Oct 19
◷ 75 mineasy
A simple, weeknight-friendly roasted turkey breast paired with caramelized Brussels sprouts and roasted sweet potatoes, highlighting seasonal fall produce and classic roasting techniques.
Oct 19
◷ 50 mineasy
Tender pan-seared chicken thighs served alongside a medley of roasted seasonal spring vegetables, highlighting fresh asparagus, baby carrots, and new potatoes. This simple, flavorful dish balances protein and produce with classic techniques ideal for a weeknight dinner.
Oct 19
◷ 75 mineasy
A simple weeknight roast chicken dish highlighting tender spring asparagus and fresh herbs, offering a comforting, seasonally inspired meal that's easy to prepare.
Oct 18
◷ 25 mineasy
A simple and fresh springtime dish featuring pan-seared chicken breast seasoned with lemon and herbs, served alongside tender sautéed asparagus. This recipe highlights seasonal produce and uses a classic stovetop cooking method for a quick and flavorful weeknight meal.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 170 g each), Dijon mustard, honey, olive oil, plus extra for drizzling, butternut squash (about 600 g), peeled and cubed. Equipment: Baking sheet, Mixing bowls, Measuring spoons, Knife, Cutting board, Oven.
Kitchen tip: Ensure chicken is cooked to a safe internal temperature of 74°C (165°F) by using a meat thermometer.
Preparation takes 15 minutes. Cooking takes 30 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken breasts (about 600 g total), olive oil, divided, carrots, peeled and cut into 2.5 cm pieces, parsnips, peeled and cut into 2.5 cm pieces, sweet potato, peeled and cut into 2.5 cm cubes (~200 g). Equipment: oven, baking sheet, large skillet (preferably cast iron), tongs, knife, cutting board, measuring spoons.
Kitchen tip: Use a meat thermometer to ensure chicken is fully cooked to 74°C (165°F) for food safety.
Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, butternut squash (about 700 g / 1.5 lb), peeled and cut into 2.5 cm cubes, olive oil, onion, chopped, carrots, peeled and sliced. Equipment: oven, large roasting tray, large heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, cutting board.
Kitchen tip: Ensure chicken is cooked to an internal temperature of 74°C (165°F) for food safety.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: boneless, skin-on chicken breasts (about 150-180g / 5-6 oz each), asparagus, trimmed and cut into 4cm (1.5-inch) pieces, baby carrots, halved lengthwise, fresh or thawed green peas, olive oil. Equipment: frying pan or skillet, tongs, knife, cutting board, measuring spoons, spatula.
Kitchen tip: Ensure chicken is at room temperature before cooking for even cooking.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: boneless skinless chicken breasts (about 170-200 g / 6-7 oz each), butternut squash, peeled and cut into 2 cm (3/4 inch) cubes, fresh sage leaves, chopped, garlic, minced, quinoa, rinsed. Equipment: oven, large oven-safe baking tray or sheet, medium saucepan with lid, large skillet or frying pan, cutting board, sharp knife, measuring cups and spoons.
Kitchen tip: Ensure chicken breasts are of even thickness by pounding slightly if needed for even cooking.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: pork tenderloin, trimmed, pure maple syrup, olive oil, divided, Dijon mustard, salt. Equipment: oven, roasting pan or sheet pan, mixing bowl, meat thermometer, baking tray, knife, cutting board.
Kitchen tip: Use a meat thermometer to ensure the pork is safely cooked to 63°C (145°F) and remains juicy.
Preparation takes 15 minutes. Cooking takes 50 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (~1.2 kg), olive oil, pure maple syrup, carrots, peeled and cut into 5 cm pieces, parsnips, peeled and cut into 5 cm pieces. Equipment: large roasting pan or baking sheet, mixing bowl, kitchen tongs, meat thermometer.
Kitchen tip: Pat chicken dry before seasoning to help crisp the skin.
Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 150-180 g each), butternut squash, peeled and cubed, Brussels sprouts, trimmed and halved, carrots, peeled and cut into 2.5 cm pieces, garlic, minced. Equipment: baking sheet (sheet pan), mixing bowl, knife, cutting board, measuring spoons.
Kitchen tip: For extra crisp skin, pat chicken thighs dry and avoid overcrowding the pan.
Preparation takes 15 minutes. Cooking takes 60 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: boneless skin-on turkey breast, Brussels sprouts, trimmed and halved, sweet potatoes, peeled and cubed, olive oil, divided, garlic, minced. Equipment: roasting pan or large baking sheet, meat thermometer, mixing bowl, knife, cutting board.
Kitchen tip: Use a meat thermometer to ensure the turkey is fully cooked and safe to eat.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 150-180 g each), new potatoes, halved, baby carrots, trimmed, asparagus, woody ends trimmed, olive oil. Equipment: large oven-safe frying pan or skillet, roasting tray or baking sheet, oven.
Kitchen tip: Pat chicken skin dry before seasoning to ensure it crisps up nicely.
Preparation takes 15 minutes. Cooking takes 60 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: chicken, patted dry, spring asparagus, trimmed, lemon, zested and sliced into thin rounds, garlic, smashed, fresh thyme leaves. Equipment: roasting pan or rimmed baking sheet, kitchen twine (optional), meat thermometer, mixing bowl.
Kitchen tip: Use a meat thermometer to ensure perfectly cooked chicken and avoid undercooking.
Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 2 servings. Key ingredients: boneless, skinless chicken breasts (about 150-180 g each), olive oil, lemon, zested and juiced (about 2 tablespoons juice), fresh thyme leaves, fresh rosemary, finely chopped. Equipment: frying pan or skillet, tongs, zester or fine grater, knife, cutting board, plate or dish for resting chicken.
Kitchen tip: Use a meat thermometer to ensure chicken is cooked safely to 74°C (165°F) internal temperature.