Slow cookers. Electric pressure cookers and digital steamers. Air fryers. Sandwich makers. All-in-one pots. Looking at kitchen trends today, it's understandable to wonder if it's even possible to put dinner on the table on a busy weeknight—let alone entertain friends over the weekend — without some sort of fancy gadget. Which can be stressful, especially if, like me, you have a small kitchen where counter space is valuable real estate.

Simple is best. Which is why I love a basic sheet pan.

Let's unplug things here for a second. With a sheet pan, you get to cook everything in one container, both dinner (or breakfast) and sides. You can forget using an army of pots and pans, minimizing clean-up. Best of all? Many meals come together easily and fast, in an hour or less. No mess, no fuss.

While a sheet pan dinner is perfect for busy weeknights, when you're already exhausted, it's also perfect for entertaining, where you may need to focus on several things at once. Go online, and you'll find a variety of ideas, with recipes ranging from simple dinner plans to elaborate meals. But the method remains the same: Simply spread the ingredients out on a sheet pan, and let the heat of the oven work its magic.

Continue here for a link to handy tips and tricks, along with recipes for sheet pan salmon and roast pork loin I share with Shondaland.

SHEET PAN CURRIED CHICKEN WITH CHICKPEAS AND SPINACH

About 1 hour, plus marinating time. Serves 4.

4 chicken leg quarters (skin-on and bone-in)
1 3/4 cups full-fat Greek-style yogurt, divided
3 tablespoons lemon juice, divided
3 teaspoons ground turmeric, divided
2 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons dried coriander, divided
3/4 teaspoon ground cayenne pepper, divided
Kosher salt and freshly ground black pepper
2 (15-ounce) cans chickpeas, drained
1 large red onion, thinly sliced
Olive oil
2 teaspoons fennel seeds
2 cups baby spinach
Fresh cilantro, chopped, for garnish
Lemon wedges, for garnish

In a bowl, combine 1 cup yogurt with 2 tablespoons lemon juice, 2 teaspoons turmeric, 1 teaspoon cumin, 1 teaspoon coriander and 1/2 teaspoon ground cayenne pepper. Season with 1 tablespoon kosher salt and several grinds of pepper, or to taste. Toss the chicken with the marinade to coat completely, and set aside for 30 minutes at room temperature.
Meanwhile, heat the oven to 400 degrees. Line a rimmed baking sheet with foil and lightly grease the foil.
In a large bowl, combine the chickpeas and sliced onion with 3 tablespoons olive oil, 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon coriander, 2 teaspoon fennel seeds and 1/4 teaspoon ground cayenne pepper. Spread the chickpea mixture out onto the sheet pan.
Shake off any excess marinade from the chicken and nestle the pieces in with the rest of the ingredients in the pan. Roast on an upper oven rack until a thermometer inserted in the chicken reaches 165 degrees, about 50 minutes.
While the chicken is roasting, combine the remaining 3/4 cup yogurt with 1 tablespoon lemon juice and season with the remaining 1/4 teaspoon cumin, 1/4 teaspoon coriander, along with salt and pepper to taste.
8 two 10 minutes before the chicken is ready, stir in the spinach on the sheet pan with the chickpeas and onions. Continue to roast until the chicken is done, the beans are toasted and the spinach is wilted.
When the chicken is ready, remove from the oven and scatter over fresh cilantro. Serve with the yogurt sauce and lemon wedges.

Note: From Noelle Carter. Recipe first appeared in Shondaland.