I’ve never been one to build dinner around a large meaty foundation, adding pots of starches and veggies to simmer on the side – I like things all together, not least of all because cooking everything in one big pot minimizes dishes.
The thing about soups and stews and other one-pot wonders is that they’re all – stewy. Which is fine, but I firmly believe and will shout from the rooftops (does anyone ever do this?) that roasting is the best cooking method of anything ever, particularly vegetables. I can’t think of a vegetable that isn’t at its crunchy-sticky-caramelized best roasted: tomatoes? Yup. Broccoli? For sure. Squash? Obv. Cauliflower? Totally.
But here’s the beauty: you can roast chicken thighs in about the same amount of time it takes to roast veggies. On the same pan. Spreading them out on a sheet rather than tucking them into a deep roasting pan allows the heat to circulate, which means they’ll roast instead of steam. And if they start to mingle and get to know each other, all the better.
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