Mark was gone. Visiting his mother. I opted not to go. Since we moved in together, sometimes I like to take opportunities to be by myself since those opportunities tend to be rare. I mean, I am an only child. Although soon after he left, I felt aimless and bored and couldn't wait for him to get back. When mealtimes came, the idea of cooking for one person felt like an ordeal. The first night I just grazed in the refrigerator on a hodgepodge of foods and flavors that didn't really go together. It somehow seemed sadder than making a meal for one. The next day I decided that even though it was just me, I was going to make a proper dinner.
Sunday morning I went to the Melrose Place Farmers' Market, and perused the stands. I picked up a bundle of fresh thyme, a pound of fat little shallots, a bag of pink potatoes and a handful of Meyer lemons. I must confess that I wasn't exactly just spotting beautiful, seasonal ingredients and suddenly making up a recipe in my head of how they'd deliciously fit together. I actually had a dish in mind, one that I'd seen in an issue of Sunset magazine a year ago while sitting in the waiting room of my dermatologist, Dr. Van Dyke. I'm not quite at that level yet. Hopefully one day.
Later that afternoon, I got busy prepping my roast chicken for one. Just because one is dining alone, doesn't mean one can't be civilized. No more refrigerator grazing.
My first observation about this recipe is that it dirties up kind of a lot of dishes, pots, pans and utensils. Or maybe I'm just a messy cook. Regardless, finally having a dishwasher and counter space makes me not care. Plus the resulting chicken is that good, it'll make you not care about dirty dishes and I think this might be due to the salting. I can't be positive, but I think it made the chicken really really juicy. I've never made a chicken with such juicy white meat, and I've made a lot of really great chickens. I think form now on, if I have the time, I'll be salting my chicken.