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I thought sheet pan dinners were just soggy vegetables and bland chicken.
My friend in Chicago swore by a recipe with broccoli, sausage, and potatoes tossed in a little olive oil and garlic powder. I tried it last Tuesday when I got home late, and everything got crispy in the oven without any babysitting. What's your go-to sheet pan combo that actually has good texture?
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robertanderson7mo ago
Oh, the horror of soggy sheet pans (a real tragedy, I know). My cheap win is chicken thighs with Brussels sprouts and those little baby potatoes, all doused in way too much paprika and a splash of oil. The fat from the thighs makes everything else crisp up like a dream.
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rayc896mo ago
Yeah, the fat from the thighs is the whole game. It's like free flavor oil that makes the veggies taste like chicken. I do the same thing with sausage links and chopped apples, the sausage grease coats everything. That chicken fat must make those brussels sprouts almost taste like cracklins. What other meats give off that good cooking fat?
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colep727mo ago
@robertanderson That's the real trick... letting one good thing make everything else better, not just on a sheet pan.
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