I'm a huge fan of sheet pan cooking, and I think this would work well either with chicken parts or with a whole spatchcocked chicken. (That’s where you remove the entire backbone and flatten out the chicken before roasting it.) I always line my sheet pan with parchment first, and if you do that, you only need a drizzle of olive oil on the aromatics— you don’t have to cover the whole pan. Watch the timing— it may vary from the recipe because you’re not roasting it in covered cast iron.
The big problem with my sheet pans is the fact that they're aluminum. Cooking acidic foods in aluminum vessels (as well as copper, iron, and non-stainless steel) often results in a metallic taste.
If your sheet pans are stainless steel, you should feel confident in proceeding.
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The big problem with my sheet pans is the fact that they're aluminum. Cooking acidic foods in aluminum vessels (as well as copper, iron, and non-stainless steel) often results in a metallic taste.
If your sheet pans are stainless steel, you should feel confident in proceeding.