Simple Oven Baked Dinner

This simple oven baked dinner should really be called “Oh god why do I have to cook tonight? Again? Oh and I want whatever I cook to taste marvellous without needing to do any work” – That’s exactly what this dinner is. It is easy. Fast. There is no work. No stirring or watching over. I felt like this today (happens to the most passionate cooks among us sometimes too, let me assure you!) and so I solved the problem for us all, for days like these.

I hope you enjoy it as much as we did. This is happy, easy family comfort food on a winter’s night when mamma would prefer to be having a nap for her headache – True. I napped today – again, for us all. Be the change, as they say.

Let me know how you go on instagram if you think to @lowtoxlife #lowtoxlife

Need a super simple nourishing dessert idea to follow it? My cinnamon turmeric custard is a winner.

Real Food. Happy Bodies

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Simple Oven Baked Dinner Recipe
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Cook Time 3 hours
Servings
6 persons
Cook Time 3 hours
Servings
6 persons
Votes: 0
Rating: 0
You:
Rate this recipe!

INGREDIENTS

  • 1 kg cut up chook pieces, butterflied lamb leg, forequarter chops or big eggplant chunks for a vegetarian option.
  • 4-5 pcs tomatoes, chopped into 6th / 8ths depending on size
  • 2 cloves garlic, crushed
  • 1 large purple onion, chopped however you like
  • 6 sprigs rosemary (or 1 tbsp scattered dried herbs of your choice)
  • 60 g butter or a good glug of quality olive oil
  • 1 tsp sea salt
  • 1/2 cup stock of your choice drizzled into bottom of tray to prevent drying out and create a nice sauce

INSTRUCTIONS

  1. Preheat oven to 150C – 160C (150C if fanforced, 160 if not)
  2. Place meat in baking tray – I love Falconware enamel trays
  3. Arrange tomatoes around, scatter onions, sprinkle salt, pop rosemary / herbs in, pour stock into tray corners to let it sink to bottom, scatter crushed garlic, cut slices of butter and pop on top of the meat, glug with olive oil if using...
  4. That’s it. Pop in oven. 3 hours later you have dinner – or a weekend lunch.
Don’t have 3 hours?
  1. You CAN do 180C for 90mins. The flavours don’t get quite as much time to meld together but it’s still delicious.
Strapped for time even at that?
  1. Cook in oven one night while you’re making a pan friend / steamed combo type of evening meal. Take out of the oven and pop in fridge to reheat the next evening in no time.
  2. Serve with steamed greens and butter, salad, my caramelised onion quinoa or cauliflower purée… Whatever you fancy!
  3. And hey presto! Zero work! Maximum deliciousness. You’re welcome.

Comments 40

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      1. Wish I could attach photo
        I was 15 mins late home and completely burnt, the chicken underneath was divine.
        Doing it again now – I will NOT be beaten!!
        Do you cover yours?
        Thanks

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  1. Hi Alexx, this is definitely going on my meal planner!! I’d also like to leave a comment regarding your Smoky Pulled Pork recipe (as I can’t leave a comment on the actual blog entry for that one) – I’ve never done a roast pork of any description in my life because we’re not really pork eaters but I gave this one a shot on the weekend – yumboramma indeed! Husband declared it his all time favourite meal ever and has forwarned that’s what he will be requesting for special dinners from now on. He said all other pulled pork meals he has tried don’t come close to this one – others are always too dry. Yet again – you rock!!! Linda xx

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    1. I cooked this uncovered – the top is nice and crispy here & there and the bottom had a stock like liquid – not dry at all, lovely tender drumsticks & a sauce to pour over if you want.

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  2. Made this tonight after nearly spontaneously setting the kitchen on fire earlier in the day, thankfully there was no damage just a fireball that self extinguished. So wanting to stay as far away from the kitchen decided to cook this. Yep this dish is a pleaser & so simple. The whole family loved it!! Thanks for the inspiration & keeping it simple.

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      Super welcome! Simple is best when you’ve had a shocker in the kitchen too… nice way to ‘get back on the horse’ as they say!

  3. Hi Alexx

    this recipe with forequarter lamb chops was divine!!! you are making me look like a fantastic cook! I was thinking of trying it with Osso bucco prices tonight… do you think that would work? would i still use the butter given the large marrow section?

    as always, thank you so much!!
    Tana

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      Hi Tana – Yay. That is indeed the plan 🙂 Osso bucco I would double all sauce / ‘bits’ by 2 and do with the lid on for 4-5 hours and check it’s not drying out at the 3 hour mark. It will be delicious. Enjoy!

  4. Hi Alexx,

    We had this for dinner last night and it was fantastic!! Especially pleased because my husband usually screws up his nose at chicken legs but he actually went back for a 3 leg! Un. Heard. Of!!!

    Claire x

  5. It was a winner in my house! I even reinvented left overs for dinner the next night. It will be on high rotation in my house.

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  6. Pingback: Simple Oven Baked Lamb Dinner Meal Plan | Dinner Idea

  7. Hi, I’m just wondering about the recommended cooking time. Three hours for most pieces of meat (apart from a leg of lamb) seems way too long. I do have a hot fan forced oven but even decreasing the cooking time to 2 hours seems too long also?? What would you recommend? Thanks, Michelle

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      You might want to do 130C – 140C then but the point is low and slow for the flavours to meld and intensify without drying or burning the meat. If you want to just do 2 hours, or turn off fan force those are options too… 🙂

  8. Looks delicious Alexx. Only thing is that I’d love to see you promoting healthy, Australian-made ethical Solidteknics cookware instead of imports sometime. Just a thought. I love mine! 🙂

  9. Pingback: Fragrant herbed brown rice (or cauli rice) — Low Tox Life

  10. I’ve made this about 4 times now, and did it for 9 guests on the weekend for lunch, went down a treat! Just wondering if you would be able to freeze this if made with chicken? Don’t want any of it to go to waste but we might not get through leftovers! Thanks for another beautiful, simple recipe! x

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      You could try! I’d use perhaps a little stock liquid and cook an extra hour and 20 degrees less… It’s a tougher meat so it could do with a lid on for first 2 hours then off for the rest x

  11. For people who had trouble with deciding whether to cover or uncover, you could cover up to the last half hour or so and then take the cover off so the chicken can crisp up.

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  12. Tried this tonight. Very easy and super delicious. Leftovers in the fridge for Monday night dinner. I would recommend this recipe.

  13. I’ve made this before and enjoyed it immensely, and it came to the rescue once again! I’ve had to get stricter with my diet (let the recipe hunt commence) and say bye bye to butter (sadness!), but this tasted just as good with coconut oil and a glug of olive oil. And the tomatoes – delicious! Thanks for the super simple, but spectacular dish!

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  15. Pingback: Fragrant herbed brown rice (or cauli rice) | Low Tox Life

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