Last week, I was just craving a roasted chicken. After the last experience – which wasn’t traumatic, but still a bit freaky – I figured I could handle it. Mr. How Sweet was all in too. Obviously.

So I bought it on Sunday and decided last night at 6:30 that I was going to roast it. Yes, that is VERY late to decide something like this. Especially coming from someone who grew up eating dinner at 8:30 pm every night. My family is nocturnal.


But sometimes I lay awake at night dreaming of food, and things like this need to happen immediately when I want them to. Plus, I think the fact that I didn’t have much time to flake out helped. Even though as soon as I opened the chicken, I threw it on the counter and just stared at it for a good 15 minutes. Time was not my friend last night.

I shoved this lemon and some garlic where the sun don’t shine. Sorry, chicken.

Then I realized that I really didn’t have a roasting pan, because the one I used last time was a little too big. After rummaging around in my house I found this little pan. Um… a little small maybe?


Doesn’t matter. It worked!

This chicken was even better than the last one. Instead of rubbing the entire thing with butter, I went with the olive oil route which I think made it super crispy. And I used more salt and pepper than should be humanely allowed.


And I made mushrooms! Because when I like a vegetable, I tend to make it every single day until I absolutely can’t even stomach it. Why would mushrooms be any different?

I used some of our favorite whole grain baguettes from Dellalos and made some of that grilled herb bread. Random meal, but it worked. No greenery. Just the way I like it.

This was not my plate. But let me just say that I bought a larger chicken this time (antibiotic free, so it cost more than a pair of my shoes) hoping that we would have a ton leftover. We didn’t. We don’t. There are just a few scraps left.

Mr. How Sweet is a human garbage disposal.

I’m thinking about making this a biweekly thing! You can’t beat a roasted chicken.