My kitchen is running out of space so i don't want to buy a roasting pan or another baking sheet if i don't have to. Will my saute pan do for now? The oven's upper rack is a bit rusty/dirty so i'd like to use a lid on the lower rack so the dust/dirt doesn't somehow end up in my food. ( I got a vintage oven ).
So will the saute pan do the trick?
Is it safe to roast with the lid on? Will the lid affect cooking times?
I usually roast chicken thighs/breasts and veggies at 425 for about 20-25 min in a baking sheet with parchment paper and I'd like to start using both racks at the same time now instead of just the upper.
I also own a large cast iron skillet and an enamel dutch oven ( i would hate roasting in those because of the heavy weight ).