Put a
lid on the roasting pan, or some foil, and bake the whole thing (if you can fit it) in the oven for three hours at 400 degrees.
Cut the pumpkin in half, remove seeds and fibers and place them cut side down
on a roasting pan along with 1 cup of water.
To make the venison stock: Preheat the oven to 400 degrees F. Place the
bones on a roasting pan and roast for 1 hour.
Place the springform
pan on a roasting pan and pour hot water into the pan, making sure the water comes halfway up the sides of the pan.
Arrange chicken (with the marinade), fennel, and
lemon on a roasting pan and roast for 40 minutes or until chicken is browned and registers 165 ° with a meat thermometer.
Lay on a roasting pan and drizzle with olive oil, sprinkle with a little salt and pepper in place in the oven.
Lay out two sheets of aluminum foil that are 6 inches longer than one of the fish
fillets on a roasting pan or another rimmed baking dish that is big enough to hold the fish.
Put a
lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175 - 180F (cooking time depends on the size of your chicken - 1 1/2 hours would be for a 3 lb.
To bring the format to the Thanksgiving table, I rescued green beans from the casserole dish and threw
them on the roasting pan instead.
Peel and slice the sweet potatoes into 1» thick slices, and scatter
them on the roasting pan, not touching.
In a baking dish or
on a roasting pan, place the tomatoes and garlic cloves, ensuring they are in on thin layer.
On a roasting pan, toss carrots with olive oil, cumin, lime juice and salt.
Wash them, slice them, and spread
them on a roasting pan with some healthy fats, sea salt flakes, and optional seasoning (though a simple salt and pepper is perfectly delicious!).
Place tomatillos (cut - side down), garlic cloves, and jalapeño (skin - side down),
on a roasting pan.