60 Recipes to Make in a Roasting Pan (2024)

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60 Recipes to Make in a Roasting Pan (1)Carolyn LewisUpdated: Oct. 16, 2023

    If you're roasting beef, pork, chicken or something new, your roasting pan is here for you! Cook up any of these mouthwatering roasting pan recipes tonight.


    Baked Ham with Pineapple

    I first learned the technique for baked ham with pineapple for a themed dinner my husband and I hosted. Since it is widely known as the symbol of hospitality, pineapple was the star ingredient on our menu and on this lovely baked ham made in a roasting pan. —JoAnn Fox, Johnson City, Tennessee

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    Taste of Home

    Herb-Roasted Turkey

    Honey and corn syrup blend with savory herbs and seasonings to give my turkey a slightly sweet flavor. My tried-and-true herb turkey recipe never fails to win compliments. —Charlene Melenka, Vegreville, Alberta

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    Braised Corned Beef

    You’ll need a bit of time to prepare this braised corned beef, but the end results make all that time worth it. Cook this for your St. Patrick’s Day celebration or for
    an extra-special meal. —Josh Rink, Taste of Home Food Stylist

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    Taste of Home

    Crown Roast of Pork with Mushroom Dressing

    It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania

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    Taste of Home

    Dijon-Rubbed Pork with Rhubarb Sauce

    This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada

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    Garlic Herbed Beef Tenderloin

    You don't need much seasoning to add flavor to this tender beef roast. The mild blend of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington

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    Taste of Home

    Glazed Cornish Hens with Pecan-Rice Stuffing

    Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario

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    Roast Leg of Lamb

    “A simple herb mixture on this roast provides irresistible flavor,” relates Sharon Cusson of Augusta, Maine.

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    Cajun Rice Dish

    A variety of vegetables makes this delicious Cajun rice casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta

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    Taste of Home

    Salt-Encrusted Prime Rib

    Restaurants have nothing on this salt-crusted prime rib recipe. For a true meat lover, it's very easy and the results are beyond belief. —Roger Bowlds, Bakersfield, California

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    Taste of Home

    Miso Butter Roasted Chicken

    I love this recipe for its simple front-end prep. Spatchco*ck the chicken yourself or ask your butcher to spatchco*ck it for you. Then the only work left to do is to chop the veggies. Once it’s in the oven, there’s ample time to set the table and talk. —Stefanie Schaldenbrand, Los Angeles, California

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    Hasselback Butternut Squash

    Squash makes the perfect holiday side dish, especially when it’s Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia

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    I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio

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    Taste of Home

    Garlic Clove Chicken

    My Greek neighbors made this chicken frequently, and I couldn’t get enough of it. If you like garlic, you’ll love this recipe. —Denise Hollebeke, Penhold, Alberta



    Roast Rosemary Leg of Lamb

    Roast lamb is perfect for Easter time or any special occasion. This succulent rosemary leg of lamb recipe calls for a flavorful rosemary, garlic and onion rub. —Suzy Horvath, Milwaukie, Oregon

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    Taste of Home

    Citrus-Molasses Glazed Ham

    We are always searching for new ways to utilize Florida citrus, which is plentiful during the holidays in our own backyard. I know you will enjoy this. —Charlene Chambers, Ormond Beach, Florida

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    Taste of Home

    Sweet Tea Barbecued Chicken

    Marinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New Jersey

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    Roast Pork Loin with Rosemary Applesauce

    I made this for a family get-together on my husband’s birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork. —Angela Lemoine, Howell, New Jersey

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    Taste of Home

    Horseradish-Encrusted Beef Tenderloin

    Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio

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    Rotisserie-Style Chicken

    My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. —Brian Stevenson, Grand Rapids, Michigan

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    Habanero Raspberry Ribs

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    Taste of Home

    Mediterranean Rack of Lamb

    Rack of lamb is elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple rack of lamb really is to prepare. —Susan Nilsson, Sterling, Virginia

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    Baked Acorn Squash with Blueberry-Walnut Filling

    I absolutely love squash—and I’ve filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. —Bruce Newcomer, Fredericksburg, Virginia

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    taste of home

    Grandma’s Roasted Duck

    When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! —Sue Gronholz, Beaver Dam, Wisconsin

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    Tender Stuffed Pork Tenderloin

    “My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with.” — Mary Ann Marino, West Pittsburg, Pennsylvania

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    Taste of Home

    My family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama

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    Roasted Chicken with Rosemary

    Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah

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    Patriotic Potatoes with Mustard Sauce

    Show your true spirit with a bowl of red, white and blue potatoes dressed with bacon and sour cream. They’re tops in my hit parade of patriotic dishes. —Julie Murphy, Peachtree City, Georgia

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    Baked Ham with Honey-Chipotle Glaze

    Your Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and the baked ham glaze tastes fantastic. —Taste of Home Test Kitchen

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    Hawaiian Pork Roast

    Bananas, liquid smoke and soy sauce flavor this fall-apart-tender pork roast. It's just like the kind I enjoyedat the luaus I went to in Hawaii. —Mary Gaylord, Balsam Lake, Wisconsin

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    Taste of Home

    Orange-Glazed Pork Loin

    This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

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    Roasted Lime Chicken

    The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. —Kathy Lewis-Martinez, Spring Valley, California

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    I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts

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    Taste of Home

    Sweet Horseradish Glazed Ribs

    If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California

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    Roasted Honey Mustard Chicken

    I love a good roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market. —Kara Brook, Owings Mills, Maryland

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    Roasted Greek Potatoes with Feta Cheese

    Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top them with feta for a little melty goodness. —Arge Salvatori, Waldwick, New Jersey

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    Baked Ham with Cherry Sauce

    There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that adds flavor to the meat plus a delicious cherry sauce with a hint of almond. —Lavonn Bormuth, Westerville, Ohio

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    Roasted Peppers and Cauliflower

    Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia

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    Glazed Cornish Hens

    If you're looking to add a touch of elegance to your holiday dinner table, our Test Kitchen experts suggest these Cornish game hens topped with a sweet apricot glaze. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    Beef Brisket on Buns

    With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. —Deb Waggoner, Grand Island, Nebraska

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    Harvest Pork Roast

    I came up with this one evening when I had butternut squash, fresh picked apples and dried cranberries. I combined the ingredients into one succulent pork dish and everyone raved over it. This is also good with some added cinnamon or a garlic pepper rub. —Shirley Tuttle-Malone, Glenfield, New York

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    Cuts-Like-Butter BBQ Brisket

    With just a few ingredients and steps, this recipe is nearly impossible to mess up. The thin, fall-apart-tender slices are delicious on their own but also make other dishes, such as tacos and Frito pies, taste better. —Darla Andrews, Boerne, Texas

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    My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

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    Make-Ahead Turkey and Gravy

    Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin

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    Five Spice Plum-Glazed Ham

    Baked ham is one of my favorite dishes, and this plum-baked ham recipe adds something a little bit different to the classic. The plum goes really well with the ham and the Asian spices! —Elisabeth Larsen, Pleasant Grove, Utah

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    The sweetness of the apples and onions nicely complements the roast pork. With its crisp, golden exterior and melt-in-your-mouth flavor, this pork is my family's favorite weekend dinner. —Lily Julow, Lawrenceville, Georgia

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    Mom’s Oven-Baked Country-Style Ribs

    My mom made these tender oven-baked country-style ribs for special Sunday suppers when we were growing up. A few common ingredients are all you need to make the zesty sauce that coats them. Everyone’s eyes light up when I bring a plate of these ribs to the table, and company never suspects how easy they are to prepare. —Yvonne White, Williamson, New York

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    Taste of Home

    Lemon-Roasted Squash with Tarragon

    Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. —Carrie Farias, Oak Ridge, New Jersey

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    Mama’s Puerto Rican Chicken

    My mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. —Edwin Robles, Milwaukee, Wisconsin

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    Herb-Crusted Chuck Roast

    This recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri

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    Taste of Home

    Cranberry-Orange Roast Ducklings

    I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe.—Gloria Warczak, Cedarburg, Wisconsin

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    Creole Pork Tenderloin with Vegetables

    Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana

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    Banh Mi Baby Back Ribs

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    Taste of Home

    Sunday Roast Chicken

    This recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. —Robin Haas, Cranston, Rhode Island.

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    Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois

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    Originally Published: July 03, 2019

    60 Recipes to Make in a Roasting Pan (56)

    Carolyn Lewis

    Carolyn Lewis is a young writer & digital media professional who grew up in Milwaukee. She loves to read graphic novels, write poetry about nature and cook Thai food while listening to podcasts. She has always been a storyteller and animal lover, thus, she has a hamster named Hamlet.

    60 Recipes to Make in a Roasting Pan (2024)


    What foods are cooked using a roasting pan? ›

    A roasting pan is perfect for whole roasts like a turkey in all its delicious variants like herbs, apple or apricot glazed; baked ham (like the classic one with pineapple for Christmas), pork, tenderloin, brisket, or a whole roasted chicken (some sizes will even accommodate two chickens).

    What can you use a roaster for? ›

    While many people use their roaster ovens for turkeys and other meat, it can do much much more. You can bake cakes, puddings and other warm, delicious desserts in your roaster oven for example. However, unlike meat, these baked goods typically have specific time frames for when they should be done.

    What is the best way to use a roasting pan? ›

    One of our favorite ways to use a roasting pan is for braises, like braised short ribs. You can use these pans on the stovetop to sear the meat, locking in that delicious flavor. Then, deglaze directly in the pan, add your liquid and vegetables and toss the whole thing into the oven. A one-pot meal!

    What are five foods suitable for roasting? ›

    If you have got yourself an excellent cut of meat, you only need a handful of ingredients to transform it into a flavour packed, blockbuster dish. You can practically roast any type of meat - chicken, duck, fish, lamb, pork, etc.

    Can I bake in a roasting pan? ›

    The name 'roasting pan' implies that you use them to roast foods, but you can also use them to braise your favorite short ribs, make your grandma's famous gravy recipe, whip up some homemade green chili enchiladas, try out a new lasagna recipe, or use as a water bath when baking a strawberry cheesecake.

    What is the most common roast? ›

    Medium roast coffee is probably the most popular roasts on the market today due to its full, balanced flavor and aroma.

    Can you brown hamburger in a roaster? ›

    Lightly coat the inside of a roaster with cooking spray oil. Break apart meat; place in the preheated roaster. Cover; cook for 15 to 20 minutes or until meat is browned, stirring once.

    Do you put liquid in a roaster? ›

    "Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan.

    Does a roaster cook differently than an oven? ›

    An electric roaster oven is a portable appliance that can serve as an extra oven for cooking a turkey or large roast. Generally the cooking time and oven temperature setting are the same as for conventional cooking. Always check the roaster's use and care manual for the manufacturer's recommended temperature settings.

    Can you put aluminum foil in a roasting pan? ›

    You can use aluminum foil sheets to line your roaster. Just ensure you mold it to the shape of the roaster and fold it over the edges to secure it in place. For dishes with more liquid, consider using a double layer for added protection against leaks.

    Can you put vegetables in the bottom of a roasting pan? ›

    Place the carrots, onions, celery, mushrooms, livers and tomatoes in the bottom of a large roasting pan. Season to taste with the seasonings and the garlic being light handed with the salt. Place the turkey breast side up on top of the vegetables.

    Do you put oil in a roasting pan? ›

    Start baking and roasting! We recommend greasing the tray/pan with a light layer of butter or oil.

    What is an example of roasted? ›

    Verb The chicken is roasting in the oven. We roasted the peanuts over the fire. The peanuts roasted over the fire.

    What do we usually roast? ›

    Roasting is typically used to enhance flavour in a dish through caramelization and browning on the surface of food. This method is ideal for meat, such as chicken, pork, and some cuts of beef, but can also be used to cook vegetables and fish.

    What are the four types of roasting? ›

    Roasts are categorized into four major categories: light roast, medium roast, medium-dark roast, and dark roast. Within each major type there are a number of minor variations. Let's take a closer look at each.


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