Well. I don’t know what kind of weather you’ve been having where you are, but here in Chicago, we’re receiving a little bit of a blizzard.
Actually, that’s not right. There’s nothing little about it. Six inches of fluffy white fell fast and furious through the end of my work day and into my commute, meaning what usually makes for a 30-minute drive became just under two hours, full of fishtailing and slushy slow-crawling and, well, clutching the steering wheel while fighting back tears.
Through all that time in the car, I spent a lot of time thinking, mainly about how only an idiot doesn’t fill up her gas tank the morning of a projected snowstorm.
That was quickly followed, though, by the list of people I could call if I hit empty before reaching an exit, and then a realization that I am blessed indeed.
Also, I knew that if I ever did reach home again (and I was praying with all my heart and shaking hands that I would), there was a golden roasted chicken waiting for me.
The chicken, a shining triumph in my eyes, was the fruit of having Monday off work and spending the day – where else? In the kitchen.
Since he mentioned being inspired by Tyler Florence, I checked out Food Network as well, and what I created was a combination of the two recipes.
It was, simply, delicious: moist, tender, garlicky, filled with refreshing citrus.
At first bite, it reminded me of those rotisserie chickens you can buy at the grocery store, which, if you were to spy on me when I need a fast meal, is the kind of thing you’d see me grabbing, along with a loaf of fresh, crusty Italian bread.
But a few more bites in, I realized it was better. Like, OH BOY, better. The-reward-at-the-end-of-a-long-commute better. Did-I-really-make-this better!?
I gave some to my brother, who raved and raved about how much he loved it and then e-mailed me this afternoon to say again it was amazing.
And I knew, steadying my vehicle on the final hill, two stoplights before home, that it would be a warm, comforting, satisfying dinner on a night when I felt cold and wet and in need of something hearty.
Another thing you should know about this meal: it’s very easy. I promise.
You season the bird, stuff it with half a lemon, half a head of garlic, some herbs, and then you stick it in a roasting pan, surrounded by potatoes and carrots.(Note: Macheesmo used a 9 X 13 pan with good results, so that’s another option).
Stick it in the oven for a while, and, for a rotisserie effect, you’ll turn it every 20 minutes or so. The turning proved to be the only difficult part, but it’s entirely optional.
Oh, and it goes fast. When I came home, all wanting to kiss the ground and collapse on the sofa, the roasted chickenwas on the counter, completely eaten. This is what was left, literally:
I’m just saying: You won’t want to wait on this one.
About Shanna Mallon
Shanna has a Masters in Writing through Depaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.