Separating the chicken and vegetables onto two small pans, however, gives you a lot more control. Here, it means pulling out the chicken and letting it rest while cranking up the oven to crisp the potatoes and turnips. The same logic can be applied to a sheet-pan supper of sausage Parmesan and garlicky broccoli. Using two pans prevents the sausage juices and tomato sauce from seeping all over the broccoli, making it soggy. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times February 23, 2018 16:52 UTC