50+ Easy and Delicious Easter One-Pot Recipes to Try This Holiday

Easter is a time for family gatherings, delicious food, and creating lasting memories around the dinner table. But as much as we love celebrating, the stress of meal prep can sometimes take away from the joy of the occasion.

What if there was a way to make your Easter dinner both easy and impressive? The answer lies in one-pot recipes! These dishes allow you to serve up a stunning Easter feast with minimal cleanup and a whole lot of flavor.

From hearty roasts to cheesy casseroles, these 50+ Easter one-pot recipes are perfect for feeding a crowd and ensuring that your holiday meal is a breeze to prepare.

So, roll up your sleeves and get ready to enjoy a delicious, stress-free Easter celebration!

50+ Easy and Delicious Easter One-Pot Recipes to Try This Holiday

With these 50+ Easter one-pot recipes, you’ll be able to create a variety of dishes that are both delicious and easy to prepare.

Whether you’re looking for savory mains, comforting sides, or decadent desserts, one-pot meals make holiday cooking effortless without sacrificing flavor or presentation.

Plus, with fewer pots and pans to clean, you’ll have more time to spend with your loved ones, enjoying the holiday to the fullest.

So, this Easter, simplify your meal prep and savor every bite with these fantastic one-pot dishes!

Creamy Easter Ham and Potato Casserole

This creamy Easter ham and potato casserole combines tender potatoes with savory ham in a luscious, cheesy sauce. It’s an easy one-pot dish, perfect for feeding a crowd during the holiday. With minimal prep and simple ingredients, this dish will quickly become a family favorite at your Easter table.

Ingredients:

• 4 cups of diced potatoes
• 2 cups of cooked ham, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups of shredded cheddar cheese
• 1 cup of heavy cream
• 1 cup of chicken broth
• 1 tablespoon of butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the diced potatoes, ham, heavy cream, and chicken broth to the pot. Stir well and bring to a simmer.
3. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are tender.
4. Stir in the shredded cheddar cheese and cook until melted and the mixture is creamy. Season with salt and pepper to taste.
5. Garnish with fresh parsley and serve warm.

This Easter Ham and Potato Casserole is not only hearty and filling but also brings a wonderful combination of creamy textures and savory flavors to your table. The creamy sauce ties everything together, and the addition of ham makes it a satisfying dish for Easter lunch or dinner. Plus, the one-pot nature of the recipe makes cleanup a breeze, allowing you to focus on enjoying your family time rather than scrubbing dishes.

One-Pot Lemon Garlic Chicken and Asparagus

Bright and zesty, this one-pot lemon garlic chicken and asparagus dish is a light yet satisfying choice for Easter. The fresh flavors of lemon and garlic enhance the chicken, while the asparagus adds a delightful crunch. This recipe is easy to prepare and cook, making it perfect for an Easter dinner that doesn’t compromise on flavor or presentation.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and half of the lemon zest.
2. Add the chicken to the skillet and cook for 6-7 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for 1 minute, then add the asparagus, chicken broth, thyme, lemon juice, and the remaining lemon zest.
4. Stir to combine and bring the broth to a simmer. Let it cook for about 5 minutes, or until the asparagus is tender.
5. Return the chicken to the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Serve the chicken with the lemony asparagus mixture.

This one-pot Lemon Garlic Chicken and Asparagus is a refreshing, health-conscious option that’s packed with vibrant flavors. The lemon adds a tangy twist that pairs perfectly with the mild chicken and earthy asparagus, while the garlic provides a savory depth. The beauty of this dish lies in its simplicity and its ability to be prepared in just one pan, making it ideal for a quick Easter meal without sacrificing taste or elegance.

One-Pot Easter Spring Vegetable Risotto

This creamy and flavorful Spring Vegetable Risotto is the ultimate one-pot dish for Easter, bringing the best of fresh seasonal vegetables together in a luscious, creamy base. The slow-cooked rice absorbs all the flavors, creating a comforting, satisfying meal that’s perfect for an Easter gathering. It’s a vegetarian-friendly choice that even meat-lovers will enjoy.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup green peas
• 1 cup diced carrots
• 1 cup asparagus, cut into 1-inch pieces
• 4 cups vegetable broth (low sodium)
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the Arborio rice and stir for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine, stirring constantly until it’s mostly absorbed by the rice.
4. Begin adding the vegetable broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and tender.
5. In the last 10 minutes of cooking, add the peas, carrots, and asparagus, allowing them to cook with the rice until tender.
6. Once the rice is cooked, stir in the Parmesan cheese and season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan if desired.

This Easter Spring Vegetable Risotto is a perfect representation of the season, combining the creaminess of risotto with fresh, vibrant vegetables. The dish is not only a feast for the eyes but also offers a satisfying, rich flavor profile, thanks to the slow-cooked rice and the Parmesan cheese. It’s an excellent choice for an Easter vegetarian option or as a side dish that complements any main course. Plus, the ease of preparation in one pot makes it an ideal choice for stress-free cooking during the holiday.

One-Pot Garlic Butter Shrimp and Rice

This one-pot garlic butter shrimp and rice is a delectable dish that combines succulent shrimp with tender rice, all cooked together in a rich, garlicky butter sauce. It’s a quick and easy meal that’s perfect for an Easter dinner, offering a balance of flavor and comfort with minimal effort. The fresh shrimp pairs beautifully with the aromatic garlic butter, making it a crowd-pleaser for any holiday gathering.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup long-grain rice
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.
2. Add the rice to the pot and stir to coat it with the garlic butter. Cook for 1-2 minutes to lightly toast the rice.
3. Pour in the chicken broth, water, lemon juice, paprika, salt, and pepper. Bring to a simmer and cover the pot. Cook for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.
4. In the last 5 minutes of cooking, add the shrimp to the pot, arranging them on top of the rice. Cover the pot again and cook until the shrimp are pink and opaque.
5. Garnish with fresh parsley and serve hot.

This One-Pot Garlic Butter Shrimp and Rice is a perfect combination of flavor and convenience. The shrimp absorb the garlic butter sauce, while the rice soaks up all the savory goodness, making each bite a delight. It’s a sophisticated yet simple dish that works beautifully for an Easter meal, offering a light but satisfying option without the need for multiple pans. Plus, the dish is visually stunning, with the pink shrimp adding a lovely pop of color to the meal.

One-Pot Lemon Herb Roasted Chicken and Vegetables

This one-pot lemon herb roasted chicken and vegetables is the ultimate comfort food, perfect for Easter celebrations. The chicken is roasted to perfection with fresh herbs and lemon, while a mix of seasonal vegetables soaks up all the delicious flavors in the same pan. It’s an easy-to-make dish that requires minimal preparation but delivers big on flavor, making it a showstopper for your Easter feast.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 lemon, sliced
• 4 cloves garlic, smashed
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 cup baby carrots
• 1 cup small potatoes, halved
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). In a large oven-safe pot, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, rosemary, and thyme.
2. Brown the chicken thighs on both sides in the pot, about 3-4 minutes per side, then remove the chicken and set aside.
3. In the same pot, add the garlic and lemon slices, stirring for about 1 minute to release the fragrance.
4. Add the carrots and potatoes, stirring them to coat with the garlic and lemon. Place the chicken thighs back on top of the vegetables.
5. Cover the pot and transfer it to the preheated oven. Roast for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. Serve the chicken and vegetables warm, garnished with extra fresh herbs if desired.

This One-Pot Lemon Herb Roasted Chicken and Vegetables is an effortless yet flavorful dish that brings a comforting, homestyle meal to your Easter table. The combination of lemon, garlic, and herbs adds a refreshing twist to the chicken, while the vegetables cook in the pan juices, making every bite deliciously infused with flavor. It’s a complete meal in one pot, perfect for those who want a hassle-free but impressive dish for their holiday celebration.

One-Pot Baked Ziti with Easter Ham

This one-pot baked ziti with Easter ham is a hearty and comforting dish, perfect for using up leftover Easter ham in a creative way. The combination of pasta, ham, marinara sauce, and melted cheese is a crowd-pleasing meal that can be prepared easily in a single pot. It’s the ultimate in convenience while still delivering a rich, satisfying flavor that everyone will love.

Ingredients:

• 2 cups uncooked ziti pasta
• 2 cups cooked ham, diced
• 1 jar (24 oz) marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 tablespoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, combine the marinara sauce, diced ham, and 3 cups of water. Bring to a simmer over medium heat.
2. Stir in the uncooked ziti pasta and basil, and season with salt and pepper. Cover the pot and cook for about 15-20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
3. Preheat the oven to 375°F (190°C). Once the pasta is cooked, stir in the ricotta and mozzarella cheeses, mixing until well combined.
4. Top with grated Parmesan cheese and transfer the pot to the oven. Bake for 10-15 minutes, or until the top is golden and bubbly.
5. Garnish with fresh parsley and serve hot.

One-Pot Baked Ziti with Easter Ham is a delicious and practical way to repurpose leftover ham while making a comforting, cheesy dish that’s sure to please a crowd. The pasta soaks up the rich marinara sauce, and the melted cheeses create a creamy, satisfying texture. This dish is perfect for Easter gatherings as it’s simple to prepare and packed with flavor. It’s an easy-to-make yet indulgent meal that will quickly become a family favorite, ideal for both lunch and dinner.

One-Pot Easter Bunny’s Vegetable Pasta Primavera

This vibrant, colorful one-pot pasta primavera is packed with fresh vegetables, making it a perfect choice for an Easter meal. The combination of sweet spring vegetables, tender pasta, and a creamy sauce makes this dish light, fresh, and satisfying. It’s a vegetarian-friendly recipe that can be served as a main course or a side dish to complement any Easter spread.

Ingredients:

• 12 oz farfalle (bowtie) pasta
• 1 tablespoon olive oil
• 1 small zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup peas (frozen or fresh)
• 3 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, cook the farfalle pasta according to package instructions. Drain and set aside, reserving a cup of pasta water.
2. In the same pot, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the zucchini, cherry tomatoes, asparagus, and peas to the pot. Stir and cook for 4-5 minutes until the vegetables begin to soften.
4. Pour in the vegetable broth and heavy cream. Bring to a simmer and cook for an additional 3-4 minutes, allowing the sauce to thicken.
5. Stir in the cooked pasta, adding reserved pasta water as needed to reach your desired sauce consistency. Mix in the Parmesan cheese, salt, and pepper.
6. Serve hot, garnished with fresh basil.

This One-Pot Easter Bunny’s Vegetable Pasta Primavera is a fantastic way to celebrate the arrival of spring with the season’s freshest vegetables. The creamy sauce pairs perfectly with the crunchy vegetables, and the farfalle pasta adds a fun, festive touch. It’s a simple yet flavorful dish that everyone can enjoy. Whether you serve it as a main or as a side to a meat dish, it’s a great way to bring vibrant, fresh flavors to your Easter table with minimal effort.

One-Pot Honey Glazed Carrots and Roasted Chickpeas

This One-Pot Honey Glazed Carrots and Roasted Chickpeas is a sweet and savory dish that brings together tender, caramelized carrots and crunchy roasted chickpeas, all cooked together in a single pot. It’s a healthy and delicious side dish perfect for Easter, and the honey glaze adds a touch of sweetness to balance the savory flavors of the chickpeas.

Ingredients:

• 4 large carrots, peeled and cut into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). In a large oven-safe pot, toss the carrots and chickpeas with olive oil, cumin, paprika, cinnamon, salt, and pepper.
2. Drizzle honey over the mixture and stir to coat evenly.
3. Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the carrots are tender and the chickpeas are golden and crispy.
4. Garnish with fresh parsley and serve warm.

This One-Pot Honey Glazed Carrots and Roasted Chickpeas is a simple yet incredibly flavorful side dish for your Easter meal. The honey glaze gives the carrots a beautiful caramelized sweetness, while the chickpeas add a crunchy, nutty texture that complements the dish perfectly. It’s a versatile dish that pairs well with roasted meats, or it can be enjoyed on its own as a vegetarian option. Easy to prepare, it’s a wonderful addition to any Easter feast.

One-Pot Creamy Chicken and Spinach Risotto

This creamy chicken and spinach risotto is a comforting, indulgent dish that’s rich in flavor and perfect for Easter. Made in just one pot, the creamy Arborio rice absorbs all the flavors of the chicken and spinach, creating a creamy, satisfying meal. With fresh spinach and tender chicken, it’s a balanced dish that’s filling yet light enough for a spring celebration.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 cup Arborio rice
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-6 minutes, until browned and cooked through. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic. Sauté for 2-3 minutes until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes, toasting the rice slightly.
4. Pour in the white wine and stir until absorbed. Begin adding the chicken broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
5. After about 18-20 minutes, when the rice is tender and creamy, stir in the cooked chicken, chopped spinach, heavy cream, and Parmesan cheese. Continue to cook until the spinach wilts and the mixture is well combined.
6. Adjust seasoning with salt and pepper, and serve hot.

This One-Pot Creamy Chicken and Spinach Risotto is an elegant yet easy-to-make dish that’s perfect for Easter. The creamy texture of the risotto pairs wonderfully with the tender chicken and fresh spinach, making each bite a satisfying experience. It’s a hearty dish that can stand alone as a main course or be served alongside other holiday favorites. With its rich, comforting flavors, this one-pot risotto is sure to be a hit at your Easter table.

One-Pot Herb-Crusted Lamb and Roasted Potatoes

Lamb is a classic Easter dish, and this One-Pot Herb-Crusted Lamb and Roasted Potatoes brings a deliciously simple approach to preparing it. The lamb roast is coated in fragrant herbs, then cooked alongside roasted potatoes, making it a hearty, flavorful main course. The convenience of cooking everything in one pot means less mess and more time to enjoy your meal with loved ones.

Ingredients:

• 1 boneless leg of lamb (about 3-4 lbs)
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds baby potatoes, halved
• 1 tablespoon olive oil (for potatoes)
• 1/2 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). In a small bowl, combine olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
2. Rub the herb mixture all over the lamb, ensuring it’s evenly coated. Let it sit at room temperature for 15 minutes to marinate.
3. In a large, oven-safe pot, heat olive oil over medium-high heat. Sear the lamb on all sides until browned (about 5 minutes). Remove the lamb and set aside.
4. Add halved potatoes to the pot and toss with a little olive oil, salt, and pepper. Place the lamb back into the pot, nestling it among the potatoes.
5. Pour the chicken broth into the pot and cover. Roast in the oven for 1-1.5 hours, until the lamb reaches your desired level of doneness (125°F for medium-rare).
6. Remove the pot from the oven, cover the lamb with foil, and let it rest for 10 minutes before slicing.
7. Garnish with fresh parsley and serve with the roasted potatoes.

This One-Pot Herb-Crusted Lamb and Roasted Potatoes is a show-stopping dish that simplifies the preparation process while delivering rich flavors. The tender lamb, infused with herbs, is perfectly complemented by the golden, crispy potatoes. This dish makes an impressive centerpiece for your Easter dinner, requiring minimal effort but providing maximum satisfaction. Serve with a side of vegetables or a fresh salad to complete the meal.

One-Pot Garlic Parmesan Risotto with Shrimp

This One-Pot Garlic Parmesan Risotto with Shrimp combines the creamy, comforting texture of risotto with the succulent flavor of shrimp, making it an ideal main dish for Easter. It’s a hearty yet elegant option that’s easy to make and perfect for a special occasion. The garlic and Parmesan elevate the dish, while the shrimp adds a luxurious touch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the pot and set aside.
2. In the same pot, add the onion and garlic and cook for 2-3 minutes until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Add the white wine and stir until absorbed. Gradually add the broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more. Continue until the rice is tender and creamy (about 18-20 minutes).
5. Stir in the heavy cream and Parmesan cheese, mixing until the risotto is creamy. Season with salt and pepper to taste.
6. Return the shrimp to the pot and stir to combine. Let the shrimp heat through for a minute before serving.
7. Garnish with fresh parsley and serve.

This One-Pot Garlic Parmesan Risotto with Shrimp is a decadent, flavorful dish that’s perfect for Easter. The creamy risotto, infused with garlic and Parmesan, serves as an excellent base for the tender shrimp. It’s an elegant dish that requires little cleanup, allowing you to spend more time with your guests. Whether you’re serving it for a family dinner or a small gathering, this dish will be sure to impress.

One-Pot Lemon Herb Chicken with Asparagus and Rice

This One-Pot Lemon Herb Chicken with Asparagus and Rice is a light, flavorful dish that celebrates the bright flavors of spring. The tender chicken is seasoned with a fresh lemon-herb marinade, and paired with crisp asparagus and fluffy rice for a well-rounded, satisfying meal. It’s a simple, one-pot meal that’s perfect for an Easter lunch or dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Fresh parsley for garnish

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 15 minutes.
2. Heat olive oil in a large pot over medium heat. Add the marinated chicken breasts and cook for 5-6 minutes per side, until golden and cooked through. Remove the chicken from the pot and set aside.
3. In the same pot, add the rice and stir for 1 minute. Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Add the asparagus pieces to the pot and stir them into the rice. Cover and cook for an additional 5 minutes, until the asparagus is tender.
5. Slice the chicken and serve it on top of the rice and asparagus. Garnish with fresh parsley.

This One-Pot Lemon Herb Chicken with Asparagus and Rice is a fresh and light dish that brings a burst of spring flavors to your Easter table. The zesty lemon herb marinade infuses the chicken with flavor, while the asparagus adds a fresh, crisp texture. The rice rounds out the dish with its fluffy, savory goodness. It’s an easy, well-balanced meal that’s perfect for a festive Easter gathering, offering a satisfying combination of protein, vegetables, and grains.

One-Pot Honey Mustard Glazed Ham with Roasted Vegetables

A glazed ham is a quintessential Easter dish, and this One-Pot Honey Mustard Glazed Ham with Roasted Vegetables brings a delicious and simple twist to the traditional recipe. The ham is smothered in a sweet and tangy honey mustard glaze, while roasted vegetables like carrots, potatoes, and onions soak up the flavorful juices. It’s an easy, hearty one-pot meal that looks as stunning as it tastes.

Ingredients:

• 1 bone-in ham (about 6-8 lbs)
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 large carrots, peeled and cut into large pieces
• 4 medium potatoes, cut into chunks
• 1 large onion, cut into wedges
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, thyme, salt, and pepper.
3. Rub the honey mustard glaze all over the ham, ensuring it’s well-coated.
4. In a large, oven-safe pot, arrange the carrots, potatoes, and onion. Pour the chicken broth around the vegetables.
5. Place the glazed ham on top of the vegetables, cover the pot with a lid or foil, and roast in the oven for 1.5-2 hours, basting the ham with the glaze every 30 minutes.
6. After 1.5 hours, remove the foil, increase the oven temperature to 400°F (200°C), and roast for an additional 20-30 minutes to allow the glaze to caramelize.
7. Once the ham reaches an internal temperature of 140°F, remove it from the oven and let it rest for 10-15 minutes before slicing.
8. Serve the ham with the roasted vegetables.

This One-Pot Honey Mustard Glazed Ham with Roasted Vegetables is a perfect centerpiece for your Easter meal. The honey mustard glaze gives the ham a beautiful balance of sweetness and tang, while the roasted vegetables become wonderfully tender as they absorb the savory juices from the ham. It’s a flavorful, comforting dish that makes an impression, with minimal cleanup required, making it an excellent choice for a stress-free Easter dinner.

One-Pot Baked Ziti with Easter Ham and Peas

For a comforting and satisfying meal, this One-Pot Baked Ziti with Easter Ham and Peas is an ideal choice. This dish combines tender pasta, chunks of leftover Easter ham, and sweet peas in a rich tomato sauce, all topped with melted cheese. It’s a great way to repurpose leftover ham while still providing a fresh and indulgent meal that’s easy to prepare in one pot.

Ingredients:

• 1 lb ziti pasta
• 2 cups leftover Easter ham, cubed
• 1 cup frozen peas, thawed
• 2 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe pot, cook the ziti pasta according to package instructions, draining it when it’s al dente.
3. Return the pasta to the pot and stir in the cubed ham, peas, marinara sauce, ricotta cheese, half of the mozzarella cheese, dried basil, salt, and pepper. Mix until everything is evenly coated.
4. Top the pasta mixture with the remaining mozzarella cheese and Parmesan cheese.
5. Cover the pot with foil and bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh basil or parsley before serving.

This One-Pot Baked Ziti with Easter Ham and Peas is a comforting, cheesy dish that’s perfect for using up leftover ham. The combination of tender pasta, sweet peas, and savory ham in a rich marinara sauce makes it a crowd-pleasing meal that’s as satisfying as it is easy to make. The melted cheese on top is the cherry on top, making this one-pot wonder a perfect dish for your Easter dinner that’s both hearty and convenient.

One-Pot Lemon Garlic Roasted Chicken with Spring Vegetables

This One-Pot Lemon Garlic Roasted Chicken with Spring Vegetables is the perfect dish to celebrate the fresh, bright flavors of spring. The chicken is marinated in a zesty lemon and garlic mixture, then roasted with vibrant spring vegetables like baby carrots, potatoes, and green beans. The result is a juicy, flavorful chicken with perfectly tender vegetables, all cooked in one pot for an effortless meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lemon, juiced and zested
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 lb baby carrots, peeled
• 1 cup green beans, trimmed
• 1/2 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the lemon juice, lemon zest, garlic, olive oil, thyme, rosemary, salt, and pepper. Rub this marinade all over the chicken thighs and let them sit for at least 15 minutes.
3. In a large, oven-safe pot, arrange the baby potatoes and carrots. Place the marinated chicken thighs on top of the vegetables.
4. Pour the chicken broth into the pot and cover with a lid or foil.
5. Roast in the oven for 30 minutes. After 30 minutes, add the green beans to the pot and continue roasting for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6. Remove from the oven and let the chicken rest for a few minutes before serving.
7. Garnish with fresh parsley and serve.

This One-Pot Lemon Garlic Roasted Chicken with Spring Vegetables is a bright and flavorful dish that makes the most of fresh, in-season vegetables. The zesty lemon and garlic marinade infuse the chicken with incredible flavor, while the vegetables soak up all the savory juices from the chicken as they roast. This dish is a perfect choice for an Easter celebration, offering a complete, balanced meal that’s easy to prepare with minimal cleanup.

Note: More recipes are coming soon!