I am so happy and excited and nervous and everything-else-you-can-imagine today. I’m thrilled to finally be sharing The Weeknight Dinner Cookbook with you. I hope that you love every single one of the recipes as much as we do!
For this easy dinner, chicken thighs, baby potatoes, and fresh green beans are tossed with a simple lemon and herb vinaigrette before being roasted until tender and crisp.
Whoever invented the sheet pan really should be given a medal. I use my half-size sheet pans at least once, if not multiple times a day. Sheet pan suppers are one of my favorite ways to use them. It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven. Then you’re free to walk away while your house smells amazing and everyone thinks you spent the past hour working in the kitchen.
The chicken turns out wonderfully juicy with crisp skin every single time. My whole family wanders into the kitchen and sneaks these green beans straight off the pan almost as soon as it’s out of the oven.
Sharing my love of food and cooking for others are two of my favorite things. My hope is that this book brings you more joy in the kitchen and many happy meals shared with family and friends.
The Weeknight Dinner Cookbook is available to order through these fine retailers: