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It's easy to get lazy on weeknights, especially when the mere thought of cooking an entire dinner is exhausting. That's where these five one-pan meals come in. Just assemble all of the ingredients on a single baking sheet and pop it in the oven. Because a no fuss, no mess dinner is exactly what you need right now.

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sausage1
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Sausage with Broccoli Rabe and White Beans

1. Arrange 4 mild Italian sausages on a greased baking sheet and roast in a 375°F oven until they begin to brown at the base, 7 to 9 minutes.
2. While the sausages cook, trim 1 bunch broccoli rabe into bite-sized pieces.
3. In a large bowl, toss the broccoli rabe with a 14-ounce can drained white beans, then drizzle with 2 tablespoons olive oil. Season with 1 teaspoon garlic powder, ¾ teaspoon red pepper flakes, salt and pepper; toss well to combine.
4. After the sausages have browned at the base, remove the baking sheet from the oven and flip each sausage over. Add the broccoli rabe mixture in an even layer to the sheet. Continue roasting until the sausages are golden on the other side, the broccoli rabe is tender and the leaves are crisp, 6 to 8 minutes more.
5. Remove the baking sheet from the oven; slice the sausages into thick pieces.
6. To serve, divide the sausage, broccoli rabe and beans among four plates.

Salmon
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Salmon with Potatoes and Romaine

1. Toss 1 pound baby Yukon Gold (or other bite-sized) potatoes with 2 tablespoons olive oil; arrange in a single layer on a greased baking sheet.
2. Roast the potatoes in a 400°F oven until slightly golden and fork tender, 15 to 20 minutes.
3. While the potatoes roast, cut 2 romaine hearts in half and rub with 2 teaspoons olive oil and 1 teaspoon lemon juice; season with salt and pepper.
4. Brush four 6-ounce salmon fillets with 1 tablespoon melted butter; season each with ¼ teaspoon paprika and salt and pepper to taste.
5. Arrange the romaine and salmon on the baking sheet with the potatoes. Continue roasting for 5 to 7 minutes more, until the lettuce is tender and the fish is cooked through.
6. To serve, divide the potatoes, romaine and salmon among four plates.

RELATED: 35 Totally New Ways to Cook Fish

asparagus2
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Eggs with Asparagus and Tomatoes

1. Arrange 2 pounds asparagus and 1 pint cherry tomatoes in an even layer on a greased baking sheet. Drizzle 2 tablespoons olive oil over the vegetables; season with 2 teaspoons chopped fresh thyme and salt and pepper to taste.
2. Roast in a 400°F oven until the asparagus is nearly tender and the tomatoes are wrinkled, 10 to 12 minutes.
3. Crack 4 eggs on top of the asparagus; season each with salt and pepper.
4. Return to the oven and bake until the egg whites are set but the yolks are still jiggly, 7 to 8 minutes more.
5. To serve, divide the asparagus, tomatoes and eggs among four plates.

Chicken
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Chicken with Roasted Carrots

1. Peel and trim 1½ pounds carrots (we used purple, yellow and orange). Small carrots can be left whole; large carrots can be cut in half or quarters.
2. Arrange the carrots in a single layer on a greased baking sheet with 1 large onion, peeled and cut into eighths.
3. Slice the top off a head of garlic; discard the top and place on the tray.
4. Drizzle 2 tablespoons of olive oil over the vegetables; season with salt, pepper and 1 tablespoon chopped fresh rosemary.
5. Top with 4 chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
6. Roast in a 425°F oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.
7. To serve, divide the vegetables and chicken thighs among four plates.

RELATED: 39 Ways to Cook Chicken When You're in a Dinner Rut

steak
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Steak with Beets and Crispy Kale

1. Bring four 8- to 10-ounce beef tenderloin steaks to room temperature for 15 to 20 minutes.
2. While the steaks rest, prepare the vegetables: Roughly tear 1 bunch kale into bite-sized pieces. Trim and peel 1 bunch beets. Using a sharp knife or a mandoline, slice the beets into very thin slices.
3. In a large bowl, toss the kale and beets with 3 tablespoons olive oil; season with salt and pepper.
4. Arrange the beets and kale on a greased baking sheet. Brush the steaks on each side with ½ teaspoon olive oil. Season each side with salt, pepper and ¼teaspoon dried Italian herb seasoning. Arrange the steaks directly on the baking sheet (not on top of any vegetables).
5. Position the top oven rack in the middle of the oven and then preheat the broiler on low. Place the baking sheet in the oven and broil for 2 to 3 minutes.
6. Remove the sheet from the oven, flip each steak over and cook for 2 to 3 minutes more (the steaks will be medium rare, the beets will be tender and the kale will be crisp).
7. Remove the baking sheet from the oven and allow the steaks to rest 5 minutes before serving. To serve, Divide the steaks and vegetables evenly among four plates.

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