Holy moly this chicken was good.

Before I dive into the chicken though, (see what I just did there?), let me just say, it’s pretty sad that one of those pre-made rotisserie chickens from the grocery store costs less than just cooking the damn thing yourself. No joke. Plus you have about 1.5 hours worth of work and clean up. Maybe it is a joke….

However, with the way this bird turned out, it may be worth the extra time and money.

I started cooking this thing at 6:30pm. We normally eat at 5pm. You can already see how this is going. By the time it was almost 8pm, and I was pulling the chicken outta the oven, I just wanted to give up, leave it on the counter, and go to bed. But I don’t have a maid, or such luxury. That’s probably the worst part of cooking…once you start you’re fully committed. There’s no way you can abandon the cause half way through. Well, until my kids are old enough to reach the sink and oven themselves, that is. Then they are gonna all over that man. I mean that’s why you have kids right?

http://www.foodnetwork.com/recipes/katie-lee/roasted-chicken-with-croutons-3679167

I cooked the chicken in the oven, in a cast iron skillet. The key though? It was laid on slices of crunchy baguette that were slathered with butter. Um, yum. You cook it for 1 hour and 15 minutes, and during that time, all those chicken juices have dripped onto the bread. You’re left with these gooey but crunchy, juicey, bread chunks. You’re welcome people.