If you're only using your roasting pan for Thanksgiving turkey, you're missing out. Let's take a closer look at the humble roasting pan (and why you should use it all year round).
What Is a Roasting Pan and When Should You Use One?
Updated on May 09, 2024
You know you need a roasting pan for the holidays. Cooking up a Thanksgiving turkey, a glazed ham or a standing rib roast is much easier with a roasting pan in your arsenal. But what about the rest of the year? You don’t have to stuff your holiday cookware in a corner and let it collect dust, because a roasting pan is one of those things that you could use on a weekly basis.
What is a roasting pan?
A roasting pan is basically just a large, oven-safe dish fitted with a rack. Think of it as an oversized casserole dish, or a tall-sided baking sheet. You can use a roasting pan without the rack, but the rack prevents a roast from touching the bottom of the pan, promoting even heating and allowing the pan drippings to fall through the rack.
Because they’re usually used for large cuts of meat like a turkey, the most common size is a 16-inch pan, which can be large and heavy. Even though it’s heavier than nonstick pans, we’d recommend investing in a multi-ply stainless steel roasting pan (like our go-to roasting pan). These pans are fantastic at searing meats for braised dishes on the stovetop because they get a harder sear and can be used at hotter temperatures than pans made with nonstick materials (like this one). They also tend to hold their heat better than nonstick, making them ideal for casseroles.
When should I use a roasting pan?
There are so many ways to use your roasting pan all year round! They can be used in most recipes that call for a sheet pan, so swap in your roasting pan the next time you whip up a sheet pan dinner. You can also use it to roast a whole chicken (most 16-inch pans will hold two chickens, making it easy to meal prep for leftovers). Roasting pans are also fantastic at cooking large quantities of potatoes or other vegetables, which is especially helpful if you’re preparing for a dinner party. Don’t be afraid to pull out your roasting pan to make an extra-large batch of lasagna, enchiladas or your favorite casserole for a potluck, either.
One of our favorite ways to use a roasting pan is for braises, like braised short ribs. You can use these pans on the stovetop to sear the meat, locking in that delicious flavor. Then, deglaze directly in the pan, add your liquid and vegetables and toss the whole thing into the oven. A one-pot meal!
The best recipes to make in a roasting pan
Herb-Roasted TurkeyHoney and corn syrup blend with savory herbs and seasonings to give my turkey a slightly sweet flavor. My tried-and-true herb turkey recipe never fails to win compliments. —Charlene Melenka, Vegreville, Alberta
Crown Roast of PorkIf you're looking for a recipe that will wow your dinner guests, this crown roast of pork recipe is exactly what you need. It looks elegant and sophisticated, but it's actually really easy to make.
Dijon-Rubbed Pork with Rhubarb SauceThis tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Garlic Herbed Beef TenderloinYou don't need much seasoning to add flavor to this tender beef roast. The mild blend of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington
Glazed Cornish Hens with Pecan-Rice StuffingCornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario
Roast Leg of Lamb"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.
Salt-Encrusted Prime RibThis salt-encrusted prime rib is juicy, perfectly cooked and super flavorful. It makes an impressive centerpiece for holiday gatherings and special meals.
Miso Butter Roasted ChickenI love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it’s in the oven, there’s ample time to set the table and talk. —Stefanie Schaldenbrand, Los Angeles, California
Hasselback Butternut SquashSquash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia
Beef Tenderloin RoastThis five-ingredient beef tenderloin roast is an elegant yet simple dish perfect for holiday gatherings or special family dinners. Add in your favorite herbs and spices to customize the flavor.
Garlic Clove ChickenMy Greek neighbors made this chicken frequently, and I couldn’t get enough of it. If you like garlic, you’ll love this recipe. —Denise Hollebeke, Penhold, Alberta
Citrus-Molasses Glazed HamWe are always searching for new ways to utilize Florida citrus, which is plentiful during the holidays in our own backyard. I know you will enjoy this. —Charlene Chambers, Ormond Beach, Florida
Sweet Tea Barbecued ChickenMarinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New Jersey
Roast Pork Loin with Rosemary ApplesauceI made this for a family get-together on my husband's birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork. —Angela Lemoine, Howell, New Jersey
Horseradish-Encrusted Beef TenderloinWow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
Rotisserie-Style ChickenMy mother used to fix this chicken when I lived at home. We called it "church chicken" because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. —Brian Stevenson, Grand Rapids, Michigan
Habanero Raspberry RibsRoasting these tender, fall-off-the-bone ribs in the oven means you can enjoy them any time of year—no waiting for grilling season. The heat from the habanero pepper and the sweetness of the raspberry jam complement each other perfectly.—Yvonne Roat, Linden, Michigan
Rack of LambLearn how to make a perfect rack of lamb with this comprehensive guide and step-by-step instructions.
Baked Acorn Squash with Blueberry-Walnut FillingI absolutely love squash—and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. —Bruce Newcomer, Fredericksburg, Virginia
Grandma’s Roasted DuckWhen I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! —Sue Gronholz, Beaver Dam, Wisconsin
Tender Stuffed Pork Tenderloin“My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with.” — Mary Ann Marino, West Pittsburg, Pennsylvania
Lisa’s All-Day Sugar & Salt Pork RoastMy family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama
Roasted Chicken with RosemaryHerbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah
Patriotic Potatoes with Mustard SauceShow your true spirit with a bowl of red, white and blue potatoes dressed with bacon and sour cream. They’re tops in my hit parade of patriotic dishes. —Julie Murphy, Peachtree City, Georgia
Baked Ham with Honey-Chipotle GlazeYour Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and the baked ham glaze tastes fantastic. —Taste Recipes Test Kitchen
Kalua PorkCraving juicy, smoky kalua pork on the mainland? Make the Hawaiian staple at home with this five-ingredient recipe.
Orange-Glazed Pork LoinThis is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Roasted Lime ChickenThe subtle citrus flavor infused throughout this moist and baked lime chicken makes the most-requested dish for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. —Kathy Lewis-Martinez, Spring Valley, California
Roasted Cabbage & OnionsI roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Sweet Horseradish Glazed RibsIf you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California
Roasted Honey Mustard ChickenI love a good roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market. —Kara Brook, Owings Mills, Maryland
Roasted Greek Potatoes with Feta CheeseLemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top them with feta for a little melty goodness. —Arge Salvatori, Waldwick, New Jersey
Baked Ham with Cherry SauceThere's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that adds flavor to the meat plus a delicious cherry sauce with a hint of almond. —
Lavonn Bormuth, Westerville, Ohio
Roasted Peppers and CauliflowerCaramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia
Glazed Cornish HensIf you're looking to add a touch of elegance to your holiday dinner table, our Test Kitchen experts suggest these Cornish game hens topped with a sweet apricot glaze. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Brisket SandwichOur brisket sandwich recipe features slow-cooked savory brisket and a sweet barbecue-style sauce.
Roast PorkThis hearty roast pork recipe is made in the oven with red potatoes and sliced onions, resulting in a juicy and flavorful bone-in pork loin roast.
Barbecue BrisketYou don’t need a smoker to make a juicy, tender barbecue brisket. Simply set your grill up to cook with indirect heat, and close the lid to create this crowd-pleasing entree.
Roasted Chicken Thighs with Peppers & PotatoesMy family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
Make-Ahead Turkey and GravyEase the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin
Five Spice Plum-Glazed HamBaked ham is one of my favorite dishes, and this plum-baked ham recipe adds something a little bit different to the classic. The plum goes really well with the ham and the Asian spices! —Elisabeth Larsen, Pleasant Grove, Utah
Pork Roast with Apples and OnionsWe found the perfect fall dish—pork roast with apples and onions—and you won’t believe how easy it is to make.
Mom’s Oven-Baked Country-Style RibsMy mom made these tender oven-baked country-style ribs for special Sunday suppers when we were growing up. A few common ingredients are all you need to make the zesty sauce that coats them. Everyone's eyes light up when I bring a plate of these ribs to the table, and company never suspects how easy they are to prepare. —Yvonne White, Williamson, New York
Lemon-Roasted Squash with TarragonRoasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. —Carrie Farias, Oak Ridge, New Jersey
Mama’s Puerto Rican ChickenMy mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. —Edwin Robles, Milwaukee, Wisconsin
Herb-Crusted Chuck RoastThis recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri
Cranberry-Orange Roast DucklingsI came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe.
—Gloria Warczak, Cedarburg, Wisconsin
Creole Pork Tenderloin with VegetablesFresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana
Banh Mi Baby Back RibsLiving in Arizona, we do a lot of grilling, especially ribs! But my family loves banh mi sandwiches, so I thought I would combine the two together, and ended up with an absolute family favorite! You can of course skip the roasting in the oven part if you have a gas grill and want to cook them on slow for a couple hours. You can also sprinkle sesame seeds or roasted peanuts over the grilled ribs. —Bonnie Geavaras-Bootz, Chandler, Arizona
Sunday Roast ChickenThis recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. —Robin Haas, Cranston, Rhode Island.
Lemon & Sage Roasted ChickenWhether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois
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