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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