When asked what’s the go-to recipe I cook for dinner, the answer is always some version of the following: I throw some chicken and whatever sturdy vegetables I have around on a sheet pan, toss them with a mix of spices and seasonings that are calling my name in the moment, and roast the whole thing in a hot oven until the chicken is cooked through and the vegetables have softened and absorbed some of the chicken’s schmaltzy goodness.