I have a question and can't figure out where to ask, how deep is that pan? I've got a flat tray and shallow pans but I don't know which one to use. Please help
My family loves this recipe BUT I changed it up a little bit. I use all chicken thighs because they hold up better under the high heat without drying out (and we just like them better). And I use zucchini and summer squash instead of the carrots. They really take on more of the lemon and olive taste and about 15 minutes before it's done I toss some cherry tomatoes onto the baking sheet as well. I always make a double batch of this and serve with steamed rice.