At 425°F, something interesting happens to chicken thighs. The fat under the skin begins to render. The surface starts to brown. And if everything else is right the pan isn't crowded, the vegetables are cut to the right size, the oven isn't fighting a cold pan dinner comes together in under thirty minutes without anyone standing over the stove. That's the promise of the … [Read more...] about How to Make a One Pan Chicken Dinner That Actually Works on a Weeknight