I always use a meat thermometer. I was just hoping there was a rule of thumb I could apply, mostly so I can start dinner early enough or know when I do or don't have time for a recipe. I guess the answer is just the usual: try it a few times and then alter the recipe when I know the answer. Thank you!
I assume a sheet pan recipe is a recipe where one cooks everything on the same sheet pan? Everyone's oven is different and chicken sizes vary....so knowing when the chicken is cooked is key to altering this recipe. I can tell you one thing, its going to take longer.
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