Reply to Do Sheet Pan Meals Ever NOT Suck?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Microwave your potatoes first.

I don't really do recipes but do plenty of things on sheet pans. Right now I have fajita chicken, onions and peppers, some leftover (frozen) roasted cauliflower with mexican spices in its own small pyrex right on the tray, and black beans in another small pyrex.

If the beans get too toasty, you add liquid and cover. 
If the veggies get crispy, you take them off the try and put them in a bowl to wait. 
Chicken takes longest. 
Sometimes I add frozen or fresh corn about 5 minutes before it comes out, like, dump part of a bag to the veggies.

You just have to be flexible and intervene if something is getting too done and pay attention. [/quote]

...so not the hands off dinner they are supposed to be. So you can't go read in the other room as a PP insists. [/quote]

Read in the other room recipe for 1 sheet pan and bare minimum prep cleanup [1 knife and 1 small cutting board] Put in oven at 350 for 1 hour-skip the preheat.  Line the sheet pan with foil folded up to get the drip:

grease pan with combo butter+olive oil
use 1 pack raw skinny chicken tenders- direct from package to prepped pan
1 medium sweet onion - big slices
3 yukon gold- medium  potatoes - cut into 6 chunks

1 large  or 2 small sliced red/green/orange/yellow/peppers OR 1 pack mushrooms
Garlic cloves whole on top or whatver spices
put some pats of butter or drizzled olive oil on top

[/quote]

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