Post #PlagueHouse, finally feeling well enough today to cook dinner again, and how convenient that it was a CSA pick-up day!
Chicken thighs, with locally grown: Carrots, Brussels sprouts, and lil taters. All roasted at 425°F for ~20min with plenty of seasoning, and served with some homemade balsamic-Dijon vinaigrette drizzled on top.

