One Pan Chicken: 70 All-in-One Chicken Recipes for Simple Meals, Every Day

British food writer Thomson (Tomato) gives chicken the one-pan approach in her latest cookbook offering. After a brief introduction praising chicken for its versatility, since it works for a quick weeknight meal or an “indulgent” weekend dinner, Thomson launches into five chapters, each focused on a cooking vessel: casserole, baking tray, roasting tin, frying pan, and stockpot. Never overly complicated, and indeed using just one pan, these recipes (with mouthwatering photographs) highlight flavors from across the globe, including the Philippines, India, France, and Argentina. The final chapter provides 11 ways to use surplus cooked chicken, and the book concludes with a complete index. Explanatory remarks would have been helpful at the beginning of each chapter for determining what qualifies as a casserole dish or seeing the differences between a baking tray and a roasting tin (and when one is more appropriate than the other). Additionally, some British terms may require further research before proceeding; for example, lacinato kale is referred to as cavolo nero. For those who don’t mind the extra step, this could be a fun cooking adventure.