I've tried baking sheet pan chicken in the oven a few times now, and every single time it ends up releasing too much water, essentially boiling in the tray. It only happens with sliced chicken, never with a whole chicken thigh or breast. I've tried the following: Not overcrowding the pan. Patting the chicken dry. Salting the chicken so it releases water, and then patting it dry. I tried baking the chicken at 180C, 200C, and 230C, same results every time. Chicken was seasoned with dry spices. I usually just make pan sauce outta the juice in the oven pan, but I'd prefer if it just wasn't watery :( One thing I'm wondering is if it's because the chicken I buy is injected with brine solution. I'm from India and usually buy chicken online, but none of the usual meat apps tell anything about if that's the case or not. submitted by /u/HALOGEN117