It happens to all of us. We finish our commute after a long day of work with no idea what to have for dinner. All too often, I pop into the local supermarket and settle on a rotisserie chicken. And I mean settle. Dry, bland, boring. Plus, all that plastic packaging feels wrong. We skip the fried chicken on the “hot bar” for nearly the same reason — unseasoned, dry meat.
This fall, I vow to stock up on fresh chicken parts so I have some on hand for weeknight cooking. I time-tested myself: I can roast half a dozen chicken pieces in less than 30 minutes — the same amount of time it takes to drive to the market, pick up a cooked bird and drive back. If I line my roasting pan with foil, the cleanup is barely more than rinsing the plastic containers to recycle.
I’ve gained a lot in those 30 minutes too. The house smells great, the oven warms the room and I have delicious, moist and juicy pieces left over for the next night’s meal.
My absolute favorite cut of chicken? The thigh. The meat has great flavor, stays juicy and reheats well. Thigh meat also tastes terrific pulled into shreds for tacos, sandwiches and salads. Chicken breasts, cooked on the bone and with the skin, come in as a second choice — however, I must be vigilant to find the fine line between too pink and overcooked. Roasting chicken on the convection setting yields crisp skin; use a higher temperature if using a conventional oven setting.