Roasted Chicken with Lemon, Thyme and Shallots

Photo: Signe Birck

Roasted Chicken Without Trussing or Carving
Eliminate the first and last steps of roasting a bird (tying it up and cutting it into pieces), and you've already cut way back on the amount of work involved. This no-fuss recipe from Anna Watson Carl, author of The Yellow Table, has just as much flavor, and all you have to do is place chicken legs and breasts into a resealable plastic bag or bowl, and toss in shallots, garlic, thyme, olive oil and lemon juice. Let everything sit in the fridge while the oven heats up, and then spread it out in a roasting pan. You'll have golden brown, slightly crisp meat and a wonderful sauce to serve it with.

Get the recipe: Roasted Chicken with Lemon, Thyme and Shallots
Roasted Salmon with Honey-Dijon Glaze

Photo: Signe Birck

A Pour-the-Sauce-on-Top-and-Bake Salmon
This is one of Carl's go-to recipes when she's cooking for a crowd, because it's so simple, easily doubled (or even tripled), looks impressive and tastes delicious. It's as easy as whisking together Dijon mustard, honey and olive oil, pouring it over salmon (keep the skin on so it holds together), laying some lemon slices and herbs over it and baking for 10 minutes. You can finish the dish with some additional lemon juice, but it doesn't need anything more.

Get the recipe: Roasted Salmon with Honey-Dijon Glaze
Garlicky Shrimp with Tomatoes and White Wine

Photo: Signe Birck

The 15-Minute Shrimp
Most Spanish wine bars serve simple, uncomplicated food, such as fried potato wedges, an omelet or a platter of sliced ham and cheese. This garlicky shrimp belongs in that category; it starts with sautéed garlic and shallots, then you add in grape tomatoes, shrimp and white wine. The tomatoes morph into a bright and tangy sauce that tastes like it's been simmering for hours, but is actually ready in minutes.

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One-Pot Pasta

Photo: Quentin Bacon

The Truly One-Pot Pasta
The beauty of this recipe is that you boil your penne, ziti or bow ties together with the sauce ingredients. The only real "work" is chopping some garlic, onion, kale and basil; you cook them in some olive oil, along with a can of diced tomatoes. Add the pasta and water, let it simmer until the pasta is al dente and serve with plenty of grated Parmesan for a touch of creaminess.

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6-Ingredient Slow-Cooker Pot Roast

Photo: Carrie Vitt

The 6-Ingredient Classic Sunday Supper
Here's one of the best low-effort, all-in-one meals you can make. It's a basic pot roast: just place sliced onions in a Crock-Pot, lay the meat on top and season with salt and pepper; then scatter chunks of potatoes over and around everything and cook on low for six hours. Crack open the lid, toss in thick slices of carrots and continue cooking for two more hours. The finished dish is a humble yet homey combination of tender beef, melting carrots and hearty potatoes.

Get the recipe: 6-Ingredient Slow-Cooker Pot Roast