Thu 08 Oct. Before heading to Virginia for a couple of days of work at the front end of October, I had some remaining chicken thigh fillets that I’d vacuum-sealed for longer storage in the fridge till I got back. Those were perfect once I returned and headed into meal-making mode last Thursday. Spiced and herbed, but first rubbed with olive oil, they baked up flavorful and juicy and were welcomed in abundance. All that was needed with ‘em was spiced roasted broccoli, and a fine meal was had by all.
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