This Sheet-Pan Chicken Is the Perfect Dinner Recipe
Source: New York Times
The biggest (and possibly only) challenge of sheet-pan cooking is recovering the browned bits stuck to the bottom of the pan. These caramelized juices and drippings from meats, fish and vegetables can add glorious complexity to any dish — if you can pry the baked-on puddles off the surface of the pan, that is. With a skillet, you simply deglaze it by adding some liquid and then simmering until the browned bits…
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Read the original source at New York Times