Date Night #1: Sun out, Thighs (& Mint) Out

Baked Chicken Thighs with Roasted Broccoli

• 4 chicken thighs, bone-in with skin
• 1 head of broccoli, florets cut off and halved if large (stem discarded)
• 4 Tablespoon of olive oil
• Salt and pepper, to taste

1. Preheat oven to 425. You will need a 9x13 pan and a cookie tray with sides or another 9x13 pan. If using a cookie tray, lined with foil.
2. Toss chicken thighs with 2T of the oil, and season with salt and pepper to taste (about 1t salt and ½ t pepper). Place in 9x13 pan.
3. Toss broccoli with other 2T of olive oil and season with salt (about 1/2t). Place on a cookie tray lined with foil or 9x13 pan.
4. Put CHICKEN into the preheated oven and set a timer for 20 minutes.
5. When chicken hits 20 minutes, keep chicken cooking in the oven and add pan with broccoli into the oven and set a timer for 10 minutes.
6. After 10 minutes, stir broccoli and set a timer for another 10 minutes.
7. When the timer rings, remove broccoli which should be slightly brown and crispy (remove earlier if the preferred texture is more crunchy). Test chicken with a meat thermometer (reading 180) or cut into the chicken to make sure it is no longer pink. Continue to bake and check every 5 minutes if it is still under temp/pink.

Mojito for Two

• 2/3 Cup Fresh Mint leaves, plus a mint sprig for garnishing
• 2-ounce Simple Syrup
• 4 ounces white rum
• 1.5 ounces Lime Juice
• 8 ounces seltzer, chilled

1. Add mint leaves and simple syrup to the base of the cocktail shaker and muddle until fragrant, about 30 seconds. Add rum and lime juice, then fill the shaker with ice. Shake the mixture until just combined and chilled, about 5 seconds.

2. Double-strain cocktail into a chilled collins glass half-filled with ice. Add seltzer and using a bar spoon, gently lift rum mixture from the bottom of the glass to top to combine. Top with additional ice and garnish with a mint sprig. Serve & Enjoy!

(From America's Test Kitchen's How to How Cocktail)