Oven to Table

Oven to Table cover on eatlivetravelwrite.comHow are you doing out there? If you’re in the northern hemisphere, you’ll be rolling towards the end of the school year and the summer season. Whether this means you’ve got busy end of school-year activities on the go or you’re looking for quick and easy dinner solutions for the summer so you can get outside and enjoy the weather, I’m highly recommending Jan Scott’s latest book, Oven to Table.

From the publisher:

Sometimes it feels impossible to get a home-cooked meal on the table. Between preparing the ingredients, following elaborate directions, and cleaning up the mess of pots and pans, feeding your family or hosting friends can feel like more effort than it’s worth. Fortunately, there’s a satisfying solution to help make stress-free, mess-free, and tasty meals a reality: one-pot cooking. Using one of six cooking vessels–skillet, sheet pan, Dutch oven, baking pan, roasting pan, and casserole dish–with Jan Scott’s effortless recipes, you can bring a complete dish to the table using easy-to-find ingredients and a variety of foolproof techniques. Preparing food in one pot not only saves time, both in the prep and post-meal clean up, but these recipes are flexible and endlessly adaptable too.

This collection of practical recipes, including Overnight French Toast Casserole, Barbecue Chicken Chili with Cornbread Dumplings, and Cherry Tomato and White Bean Skillet Bruschetta, brings ease, comfort, and bold flavour to everyday cooking. Whether you’re braising Perfect Saucy Pulled Pork in a Dutch oven or whipping up Salted Chocolate Tahini Skillet Blondies, Oven to Table will reveal the wide-ranging versatility of just a few pieces of cookware. With dishes leaping from stove to centerpiece, Jan’s wholesome recipes will streamline your kitchen routine and nourish your family and friends.

Yeah, so basically, it’s the book you need on hand for busy weeknights or for batch cooking on the weekend so you’re not so busy during the week. It’s the book that will get you a healthy meal on the table with less dishes and cleanup. And who doesn’t want that? Jan is a mum to three boys so she knows her meal planning! The book is full of tips and tricks she’s learned over the years bringing up her boys and as you flip through the pages, I guarantee you’ll have a lot of “ah ha” (or even “Why didn’t I think of that?”) moments.

The recipes in Oven to Table use six different types of “one pan” vessels: Dutch ovens, sheet pans, skillets,roasting pans, casserole dishes and baking pans though Jan says you can start out with just a Dutch oven and a sheet pan and build your collection from there. Certainly there is a lot to do with just those items but if you’ve got even a basic kitchen kit, you’ll find yourself thinking of ways to “one pan/pot” your meals too after you’ve seen what can be done. Jan’s outlined tips for successful one-pot cooking and given a primer on your cooking toolbox so you’re set up for success. She lists pantry and fridge staples too – there’s everything you need to help get you on the road to less-stress mealtimes. 

The recipes include:

Breakfast and Brunch
Soups, Stews and Chilis,
Breads, Sandwiches and Pizzas
Main Meals
Vegetables, Sides and Salads
Sweet Stuff
Sauces Snacks and Dips

Oven to Table includes vegetarian, gluten-free, make ahead, kid friendly, whole grain and fast cooking recipes so there’s something for everyone. There’s also a Special Occasions Meal Planner to help you with menu planning from happy hour to a sympathy package. Jan’s thought of everything!

I’ve made a bunch of the recipes over the winter and spring and even used the book with my boys’ cooking club – we made Twenty Minute Chicken Noodle Soup:

Chicken Noodle Soup from Oven to Table Cookbook on eatlietravelwrite.comand Raspberry Swirl Brownies

Baked Raspberry Swirl Brownie Cupcakes from Oven to Table Cookbook on eatlietravelwrite.comLike many people, I’ve joined the Overnight Faux Sourdough club…

Overnight Faux Sourdough on eatlivetravelwrite.com(this recipe uses Greek yoghurt to approximate the tang of sourdough – without all the work!)

By far the recipe I have made the most from Oven to Table, though – it seems like it’s been near weekly – is the Baked Risotto with Chicken, Leeks and Lemon.

Baked Risotto with Chicken, Leeks & Lemon from Oven to Table on eatlivetravelwrite.com
© Jan Scott

Now, I love a good Baked Risotto too and Jan’s version is one of the simplest I’ve found. We always seem to have chicken thighs on hand and they pair beautifully with risotto and leeks with lemon for some brightness (much needed in the winter). It’s a great dish to serve during the week because, while it doesn’t take long to make, it LOOKS like you spend much longer on it (my favourite type of dishes!). Jan’s publisher has generously allowed me to share the recipe with you and, even though we’re moving away from comfort food season, I know there are some readers heading into winter in Australia who will appreciate this! I also quite like this type of dish for cool summer nights as it cooks away on its own in the oven while you entertain guests outside – no fuss, easy entertaining at its best!

Yield: serves 4-8

Baked Risotto with Chicken, Leeks and Lemon

Baked Risotto with Chicken, Leeks & Lemon from Oven to Table on eatlivetravelwrite.com

Oh, I love this dish. It’s perfect to serve at the beginning of spring, when the weather still has you craving comfort food, but the thought of finding another root vegetable on your dinner plate leaves you feeling glum. The leeks and lemon lighten this dish, and if you want to infuse more spring flavours, you can add 1 to 2 cups (250 to 500 mL) of peas to the rice before baking it. Make sure you use a broth whose taste you enjoy. If I don’t have homemade broth on hand, I’m partial to using a broth paste like the Better Than Bouillon brand.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 8 bone-in, skin-on chicken thighs (excess skin and fat removed), at room temperature
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon (5 mL) olive oil
  • 2 leeks (about 1 inch/2 cm in diameter each), root ends and dark green tops removed, sliced in half lengthwise and then cut crosswise in ½-inch (1 cm) thick pieces (about 2 cups/ 500 mL)
  • 1 cup (250 mL) arborio rice
  • ¼ cup (60 mL) dry white wine
  • 1 small lemon, scrubbed and thinly sliced
  • 2 cups (500 mL) low-sodium store-bought chicken broth
  • For serving (optional)
  • Freshly grated Parmesan cheese Finely chopped fresh chives


  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry with a paper towel and season generously with salt and pepper. In a 12-inch (30 cm) oven-safe cast iron, stainless steel, or non-stick skillet, heat the oil over medium- high heat. Add the chicken, skin side down, cooking until the skin is golden and crisp, about 8 minutes. (Be patient here, as you won’t be able to flip the chicken without resistance until the skin is sufficiently browned.) Flip the chicken pieces and brown the second side, cooking for another 2 minutes. Transfer the chicken to a plate and set aside.
  3. Add the leeks and rice to the skillet, season to taste with salt and pepper, and stir. Add the wine and stir again, scraping up the browned bits from the bottom of the skillet and cooking until the rice has absorbed most of the liquid.
  4. Return the chicken, skin side up, and any accumulated juices to the skillet. Tuck the lemon slices around the chicken. Pour the broth over top. The rice should be covered and most of the chicken should be submerged, with the exception of the skin.
  5. Transfer the skillet to the oven and bake until the rice is tender and creamy and the chicken is cooked through, 35 to 40 minutes. Remove the skillet from the oven and let stand for 5 minutes. Sprinkle with the Parmesan cheese and chives, if using, and serve directly from the skillet.

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did you make this recipe?

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If you’re looking for weeknight inspiration, this is your book. If you’re looking to maximize your time in the kitchen and batch cook more, this is your book. If you’re looking to plan ahead on the weekend so your weeknight dinners are less of a scramble, this is your book. If you’re a large family or just a family of two, this is your book. There are so many great ideas in here, it’s really a book for anyone who wants to spend less time in the kitchen but still eat well. Jan will have you cooking smarter in no time!

Oven to Table cover on eatlivetravelwrite.com



Purchase Oven to Table on Amazon (this link should take you to the Amazon store closest to you). Or for free worldwide shipping, buy on The Book Depository





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Disclosure: I was sent a review copy of  Oven to Table by the publisher. I was not asked to write about this book and am not being compensated for writing this post. All opinions are my own.


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2 thoughts on “Oven to Table”

  1. The lemon with that chicken risotto dish brightens it up, so does work well in summer (especially with a bottle of rose or crisp Sancerre), in my opinion. (Okay, except maybe when it’s 35C+ out…) 😉


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