Grabbing a quick bite while out when time simply does not cooperate for the allowance of a cooked meal, is okay once in a while, in a pinch anyway. But home cooking should taste like home, and it should please, while filling and satisfying your belly and soul.
photo credit found here
It is a good thing to have a few easy standbys that are tried and true, especially when you take
the few extra minutes to do the preparations.
3-4 lb chicken
2 stalks of celery
1 small onion
whole grain mustard
herb de provence
or any combination of dried herbs,
dabs of softened butter
salt and pepper
Pat chicken dry and stuff the cavity of the chicken with celery and onion. Pull up the skin of the chicken and smear mustard with herbs all over the chicken. Salt and pepper, then rub the softened butter all over the outside skin.
Tie the legs together.
Bake, uncovered at 325 degrees for about 1 hour and 20 minutes, until the meat gauge registers 165.
As you slip the chicken into the oven, you may take a few minutes to sit down and prop your feet up with a cup of tea and pray, or even spend the time reading a good book.
I have served this alongside a fresh green salad and consider it an ideal home prepared meal.