Guest chef Donna Hay’s one-pot wonders

Looking for big, punchy flavours without a load of pans to wash up afterwards? Try my sticky set-and-forget roast chicken.

Yum: balsamic pot roast chicken. Picture: Chris Court

We all want to find ways to cook faster, smarter and tastier, to sit back and let big, punchy flavours do the heavy lifting with just a single pan, pot, tray or dish. My sticky set-and-forget roast chicken has all the juicy flavour without the fuss. You can swap the parsnips for carrots – either way, it’s a one-pot meal in itself. The playful pasta, inspired by our favourite spicy cocktail, is the perfect balance of heat, sweet and yum.

Donna Hay. Picture: Chris Court

Balsamic pot roast chicken

½ cup (125ml) balsamic vinegar

1 cup (250ml) good-quality chicken stock

¼ cup (60g) brown sugar

8 sprigs oregano

6 cloves garlic, halved

1 x 1.6kg whole chicken

Sea salt and cracked black pepper

1kg medium roasting potatoes, cut into large chunks

600g parsnips (about 3), peeled and halved

Extra-virgin olive oil, for drizzling

Preheat the oven to 220C (fan). Place balsamic, stock, sugar, oregano and garlic in a deep ovenproof saucepan. Sprinkle the chicken with salt and pepper and add to the pan, breast-side down. Add the potatoes and parsnips and drizzle with oil. Cover with a tight-fitting lid, place in the oven and bake for 45-50 minutes. Remove the lid and carefully turn the chicken over. Baste the chicken with the pan juices and cook for a further 10-15 minutes or until golden and cooked through. Serves 4

Pasta with bloody mary sauce. Picture: Chris Court

Pasta with bloody mary sauce

400g dried wholemeal (whole wheat) spaghetti

¹/³ cup (80ml) extra-virgin olive oil

500g cherry tomatoes

2 long red chillies, chopped

8 cloves garlic, sliced

½ cup (125ml) vodka or gin

1 tablespoon Worcestershire sauce

½ teaspoon Tabasco sauce, to taste

Sea salt and cracked black pepper

Celery leaves and finely grated parmesan, to serve

Cook spaghetti in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving ½ cup (125ml) of pasta water and set aside. Return saucepan to high heat. Add 2 tablespoons oil and tomatoes and cook for 3 minutes, stirring occasionally, until the tomato skins are slightly charred. Reduce heat to medium. Add the chilli and garlic and cook for 1-2 minutes. Add the vodka, reserved pasta water, Worcestershire, Tabasco, remaining oil, salt and pepper and mix to combine. Adjust the Tabasco to suit your taste. Return the pasta to the pan and toss for 1 minute or until warmed through. Serve the pasta with celery leaves and parmesan. Serves 4

One Pan Perfect

Edited extract from One Pan Perfect by Donna Hay (Fourth Estate, $49.99). Photography: Chris Court