After I'd started down a particular prepping path, I pulled out my packages of chicken and discovered they were bone-in skin-on chicken thighs, rather than the boneless skinless breasts I had thought were in the meat drawer. So I reset my machinations and turned our menu into something ordinary and yet still delicious: baked seasoned chicken thighs along with herbed roasted whole green beans, plus fresh-steamed white rice with a savory gravy to cover it with. It certainly wasn't fancy but it suited the four of us at the dinner table last Monday night.
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