Sheet Pan Chicken Thighs with Roasted Veggies

Bone-in, skin-on chicken thighs cost roughly $1.50/lb — half the price of 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. Four people fed for about $7. The skin crisps up like it's trying to impress you, and the rendered fat roasts the vegetables underneath into caramelized perfection.