Monday dinner was simple but tasty: spatchcocked chicken from salt fat acid heat, pesto pasta and roast green beans. I salted the chicken in the AM with kosher salt and it turned out great - I think the timing and the copious amounts of salt were both useful. The green beans were in the oven for the last 10 min of the chicken roasting plus its 10 min rest. Pesto pasta was leftover pasta and store bought pesto all warmed in the microwave 🤫