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Thought I hated sheet pan dinners until my stove broke and I ate off one pan for 11 days
When the oven element in my rental in Boise died on a Monday, I figured I was stuck with cold sandwiches since the repair guy couldn't come for 11 days. Turns out I had been crowding every pan and steaming my veggies instead of roasting them, and once I spaced things out and used the broiler on the countertop toaster oven, dinner took 25 minutes flat. Does anyone else have a pan meal that actually works when you only have one rack and no time?
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park.tara9d ago
How much space are you actually leaving between stuff on the pan? I ask because I did the same thing for years, piling onions and peppers and chicken all touching, and it was basically a steam bath in there. Once I started giving everything a good inch or two of room, the browning finally happened and it felt like a whole different meal. What protein are you working with on that one rack? Chicken thighs hold up way better than breasts since they don't dry out if you go a few minutes long. And are you preheating that toaster oven fully or just tossing stuff in cold? That part matters more than people admit.
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