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.

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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.

To read the complete post, please click on Dinner with Jullie.

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#RoastedSheetPanChickenThighswithSweetPotatoFries&Cauliflower #DinnerwithJulie #Christmas #RoastedChicken

 

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