Tuesday night dinner’s are midweek survival dinners here. The bounty that is the weekend in the kitchen has faded and something must be cooked up for dinner. This week I did some prep on Monday night as I reheated some leftovers. One of the biggest things I noticed about the professional kitchen is that any spare time can be used to prep for the future. So I salted and peppered a chick (ala Zuni Cafe cookbook more on that another time) 3/4 tsp salt per pound of chicken with fresh pepper and rosemary to taste. Sprinkle and rub all over. I then trussed it. Then I sliced up some small yellow potatoes and sprinkled with salt, pepper, rosemary, and olive oil. I put the potatoes in a cast iron skillet, covered with plastic wrap and then put the chicken on a plate in plastic wrap on top of that. Instant dinner kit! I had my wife pull it from the fridge one hour before cooking and into a preheated oven set to 400 (plastic wrap and plate removed of course). The chicken (around three pounds) cooked for about an hour with half the time spent breast down. The potatoes got the juices and browned into deliciousness. Only problem with the evil plan is that the potatoes were so good there are none left for tomorrow!