- roasted chicken thighs & drumsticks
- roasted Brussels sprouts
- green salad "bar"
I had six thighs and six drumsticks (bone-in, skin-on in both cases). I rinsed them, patted them dry, stuck them in a roasting pan, sprinkled them liberally with coarse salt, gave them a few shakes of freshly ground pepper, scattered some fresh thyme leaves and snipped fresh rosemary on top, then roasted them at 425 degrees F for about 45 minutes. Perfection.
I got the Brussels sprouts recipe from a recent post on Slashfood. Except I did them at 425 degrees instead of 400, because I cooked them alongside the chicken. I should have knocked back the cooking time accordingly, but I didn't, and they were a bit overdone (but still edible, especially for someone like me who will eat damn near anything).
Tonight's salad bar was butter lettuce and radicchio with sliced baby carrots and grape tomatoes on the side.