A one-pan weeknight dinner that lets Annie's vinaigrette do the work. Chicken thighs and whatever roots are in the bin get brushed with the dressing, roasted until the honey caramelizes, and finished with a squeeze of lemon if you have it.

Serves 2. 40 minutes, 10 at the stove.

About 910 calories a serving, 98 g protein, 29 g carbohydrate, 43 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Pat dry 4 bone-in, skin-on chicken thighs with paper towels and season all over with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut 1 pound root vegetables into 1-inch pieces.
2. Arrange the chicken skin-side up in a sheet pan. Scatter the root vegetables around it. Brush the chicken and vegetables all over with 1/3 cup Annie's vinaigrette, turning the vegetables to coat.
3. Roast for 25 to 30 minutes, stirring the vegetables once halfway through and basting the chicken with the pan juices, until the chicken skin is deep golden and crisp and the juices run clear when you pierce the thickest part of a thigh with a fork.28 min
4. Let rest for 3 minutes in the pan, then transfer the chicken to plates and spoon the vegetables and pan juices over it.

Note Swap chicken thighs for drumsticks or bone-in breasts if that is what you have. Leftovers keep in the fridge for three days and make a fine cold lunch. Serve with a green salad or steamed greens.