The standard meat-and-two-sides meal has mostly been missing here lately, but that was more than made up for back on the first Tuesday of September. Properly prepped and herbed bone-in chicken thighs got perfectly baked late afternoon. I herbed and seasoned the last of my whole green beans and let them roast down to a near-crispness. And I finished up with the simple goodness of a stovetop stuffing. Everything came out kind of amazing, frankly, giving the tablemates a small thrill that seems understandable when the simplicity is stupendous.
Based on "Oven Baked Chicken Thighs," from Joanna Cismaru of JoCooks.com.
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