Serious Eats - seriouseats.com

Gross. Really.

Sounds good. But I prefer to slice the lemons and slip them under the skin with the herbs. The flavors seem to permeate the meat better. I also agree about the veggies absorbing the fat. Why not roast them in a separate pan while the chicken cooks? Adding parsnips to the mix sweetens up the combo and adds another dimension of flavor too.

The green bean casserole is awful. I can't even eat it to be polite. I'll take a little and hide it under some other food. The green beans are mushy and the onions are disgusting. I do understand, though, that for many it's an easy-to-prepare comfort food. I just can't go there.

But why anyone eats the so called cranberry "sauce" is a real mystery to me. It's so simple to throw a bag of cranberries in a saucepan with a cup of water and a cup of sugar. Boil until the little darlins pop open. And if you've got 60 seconds to spare, add the zest from an orange. Yum. Guaranteed wonderful flavor and texture.

I try to use 4 varieties, but always include Granny Smith. It provides a great tang.