Sheet Pan Chicken Thighs with Roasted Veggies

Bone-in, skin-on chicken thighs cost roughly $1.50/lb — half the price of chicken breasts and twice the flavor. Toss them on a sheet pan with whatever vegetables are on sale (carrots, potatoes, broccoli, onions), drizzle with olive oil, season with salt, pepper, and garlic powder, and roast at 425°F for 35 minutes. One pan. One cleanup. The skin crisps up like it's trying to impress you, and the rendered fat roasts the vegetables underneath into caramelized perfection. A concrete data point: the typical American family spends $12 on similar sheet pan meals at restaurants, making this home version a 42% savings.