THE RIGHT WAY TO MAKE A SHEET-PAN SUPPER

They’re popular, no doubt. But sheet-pan suppers are often less than satisfying because varied ingredients don’t often cook at the same rate, despite our wishing it were so. We end up with a baking sheet of overcooked vegetables and perfectly cooked meat—or dried out chicken breasts and crunchy potatoes. In these recipes, we stagger additions to the baking sheet based on their proper cooking times. Yes, the techniques are still streamlined a bit to save time overall. And no doubt about it, this technique is “cheffier.” Frankly, it seems worth it for a better dinner. The recipes work best with a standard, 11 x 17-inch or 13 x 18-inch lipped baking sheet, not a nonstick or an insulated one, and certainly not a rimless cookie sheet, from which the rendered juices will cascade onto your oven’s floor—which is no one’s idea of a shortcut meal.