As we move into fall, our pull to the oven grows stronger. Cooking in the oven is not only soul-warming, but it happens to be a real time-saver. Food writer Diana Henry has spent nearly two decades traveling across the globe for culinary inspiration. However, inspiration for the recipes for her latest book, From the Oven to the Table, began much closer to home -- with her oven. Diana spoke with contributor Shauna Sever and shared two of her favorite recipes for chicken thighs: Chicken with Prunes, Potatoes, Cauliflower & Harissa and Chicken with Feta Cheese, Dill, Lemon & Harissa Yogurt.