When Friday night rolled a week ago, it was the end of a busy stretch of days. But hunger struck early that evening and so I went ahead and put together a dish of herbed baked chicken thighs, using an approach that helps them come out tender and so very juicy and also well-seasoned. Roasted cumin-coriander cauliflower was its own mound of temptation on the plate, and some herbed-garlicked whole green beans found their way to the small bit of open territory off to the side.
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