Cassie’s Ruminations

Roasted Veggies and Chicken

Dinner tonight was simple. I preheated the oven to 425 degrees, then sprinkled chicken thighs with salt, pepper, thyme, and cayenne and popped them in the oven. I cut up about 1.5 lbs of romanesco summer squash, 1 lb each of broccoli, cauliflower, and yukon gold potatoes, and spread all the veggies out on baking sheets. I then lightly drizzled with olive oil, sprinkled with kosher salt and black pepper, and popped them in the oven too. After an hour of cooking the chicken, the veggies were also done perfectly, and dinner was done!