The best kind of dinners are when all of the components are delivered to your table hot and fresh all at once. This is not easy when you are trying to coordinate meat and vegetables at the same time! My solution to this cooking conundrum is a classic sheet-pan dinner. I pile chicken, vegetables, oil, and seasonings onto a pan and roast them together in the oven. Everything is finished at the same time and can be served hot without any portion of the meal straggling behind because it isn’t ready. The best part about this kind of roast vegetable dinner is that the ingredients are flexible. So long as you stick to the general formula and weight of the vegetables, you can easily use whatever you have on hand. And when dinner is all done, all you have to do is roll up the parchment and clean-up is done!
