Friday night’s dinner was roasted chicken thighs, rubbed with olive oil and sprinkled with Penzey’s Buttermilk dressing mix. I roasted them on those silicone racks I bought, so that they would be out of the grease. While the chicken roasted, in the oven, I used the countertop convection oven to roast potato wedges. I cut Russet potatoes in half, then each half into thirds. I tossed with olive oil, then Penzey’s Buttermilk dressing mix. We had the chicken and potatoes with fresh, microwaved green beans from our garden.
For dessert, I had found a small banana Bundt cake in the freezer, so I thawed it and added glaze.
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