One-Pan Roasted Chicken and Veggies

Weeknight dinners don’t get much easier than this. Toss chicken pieces (thighs and drumsticks are forgiving) and your favorite chopped veggies (broccoli, carrots, potatoes work great) with olive oil, salt, pepper, and your favorite herbs (rosemary and thyme are classic choices). Spread everything on a baking sheet and roast at 400°F (200°C) until the chicken is cooked through and the veggies are tender. This is a complete meal in one pan, minimizing cleanup, and you can easily customize the vegetables based on what’s in your fridge.

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