Cookaholics Bulletin Board

I seem to remember a thread about tonight's dinner, but can't find it, alas.
So I made a roast chicken in my everyday pan from calphalon. I used the CI technique, but instead of herbs in general I used lemon zest, sage and garlic. I par-cooked some yukon gold spuds in the maicrowave, and when it was time to turn the bird over I spread them in the bottom of the pan and used them as a rack.
An excellent result all around.
First day I've had time to cook and eat a real meal at home in over a week. That was a good as the food.

Yum...

Andy's been away for two months and won't be home for another month. I've basically only cooked for jobs, and I would kill to have something like your chicken dinner. Sounds incredible...

Amy