Julie she made itToday I took a 30-minute work break to prep some chicken. Let me just clarify that this is sooooooooooo not what I normally do. First of all, leaving my desk during “working hours” to do much more than get water/tea or go to the bathroom because of all the water/tea I’m drinking usually leaves me feeling a little panicked and guilty. I only have so many hours to get soo many hours of work done (such is the life of a freelancer), and I have a pretty strict stop-at-5 policy, for R-kids’ sake, so taking time out during the day means I’ll be up later that night finishing up deadlines.

Second, I do not enjoy prepping chicken. And I don’t cook.

But still.

Today I took a break. Because I knew there would be no time to cook dinner with our busy evening ahead. Because there was thawed chicken in the fridge that needed to be cooked. Because I’m working really hard at cutting back on eating out. And because Emily inspired me, and even provided the recipe.

So I picked some fresh thyme from my herb garden, improvised a bit (since I didn’t have any fennel and I can’t eat garlic and the chicken I had was cut up not whole), popped it in the oven, and came down to discover this waiting for me at dinnertime:

perfect roasted chicken | the both and | shorts and longs | julie rybarczykThe Perfect Roasted Chicken.

Yummy! And yay me!

If I don’t say so myself.

Ok, so here’s my question for all of you out there. This is how my chicken looked while it was still roasting:

chicken in oven | the both and | shorts and longs | julie rybarczykSure, the chicken and veggies look great. But that oven??? Ewww. Embarassing!

What are your tricks people? I don’t like chemicals and chemicals don’t like me.

How can I tackle this oven in a Julie-friendly way and actually win the grease battle? Is it possible? Any tips for me??? Do tell!

by julie rybarczyk


    September 24, 2010 - 5:45 pm
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