Dance After Dark Photography

…because I’m just not that flexible, but HOT DAMN! I haven’t cooked in a few weeks, and the last few things I did cook were either stir-fry or that Jamaican jerk chicken from the “thanks for moving my stuff” party. In other words, it’s been a very, very long time since I last cooked something Down Home Southern.

Today I roasted the hell out of some chicken, potatoes, carrots, broccoli, mushrooms, and onions. Lots of garlic, a little soy, olive oil, kosher salt, and a little black pepper ground on right before taking a bite. It’s a simple dish, but it came together perfectly. Mmmmm. I’m gorging on it right now. The smell tormented me as I was taking my shower tonight. When I came back downstairs, I could smell that the caramelization was edging into burning, and I pulled it out of the oven at just the right time.

The chicken is nice & juicy, and all of the veggie flavors seeped down into it. I had piled the carrots over the chicken so it would pull in their sweetness, followed by the broccoli florets so they’d turn into mush. Normally I don’t like mushy broccoli, but as part of a roast? Hell yeah. Next up were the potatoes and some onions (layered high so I could set aside for Berlin, who’s a non-meatatarian.) On top were the mushrooms and more onions, and then I piled on a whole head of garlic and left the cloves whole. Into the oven at 425º for about an hour, then down to 375 for another 30 minutes or so.

This was The Chicken That Would Not Thaw, and I didn’t know what to expect for cooking time when the cast-iron pot was filled to the brim. I knew it’d be good, but I was afraid of complications. I am so happy right now, I can’t describe it. Ghey as it sounds, my mouth is filled with joy. Don’t go there.

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