On weekends in the winter it is not only possible, but also desirable to roast fowl. I will eventually write a post giving my recommendations for this, because it is very easy if done my way. Also, using the oven helps to heat up the house. The festive aroma, and then sight of a whole roast fowl brightens dark days, and the leftovers can be used the entire week.
It is not true that you do not have time to cook. I have no microwave oven and no dishwasher, and it is my contention that neither is necessary since it is possible to cook fresh food very quickly, and without using every dish in the house. On any given day I could have you eating grilled grass-fed steak which has been marinating in olive oil and basalmic vinegar, cous-cous, and fresh spinach sautéed with garlic fifteen minutes from the time we started cooking. I have red wine and a baguette, and it would all be very French. I also have beef medallions wrapped with bacon I could grill while basting them with cognac; I would serve these with butter lettuce in mustard vinaigrette. Those are weekend meals, though, and on weeknights by myself I often do something simple with chicken.
Prepare the chicken in the morning or the night before by rubbing the pieces in salt and red and black pepper, strewing them with fresh herbs, sprinkling them with a little fresh lime juice, and drizzling them with a little olive oil. Then later, sauté an onion and some garlic in olive oil, using a well seasoned cast iron pot. When these are transparent add the chicken to brown, along with several handfuls of sliced mushrooms and perhaps some more fresh herbs. When it is brown add a glass or two of white wine or dark beer, cover the pot with its cast iron lid, and let it simmer for a few minutes, or until the chicken is almost done. Then throw in as many fresh greens as will fit in the pot.
Axé.
coldhearted scientist وداد 
Marinated stuff is great!
I want pork ribs this weekend.
Sounds grand, even to this vegetarian. We’re having cous-cous tonight, with garbanzos that I’ve been cooking all day, some marinated mushrooms on the side and a big green salad.
It’s been raining all week. “The sky is crying” – who sang that? Elmore ???
RG – *now* I know what I want for dinner! That sounds perfect. But J – pork ribs is probably more like what I’m going to be served at some point this weekend. I should not eat meat but I do.
I need to eat meat or I don’t have enough energy. I have a weak digestive system which somehow can tolerate meat more than certain other forms of nutrients.
I eat pork once a year (that’s the kind of vegetarian I am!) – at an Argentian asado where the host makes his own chorizo. I am the first in line.
Tonight’s dinner was grand. I made a chilled salad with the garbanzos after all – red onions, sliced, seeded and peeled cucumbers, fresh basil, olive oil, red wine vinegar.
Random bullets: I didn’t actually cook, I ate tuna salad, but I bought groceries. I went to the movies – There Will Be Blood – which was far flatter than I had expected. Not eating meat weirds out my blood sugar but I really should utterly abstain from anything industrially produced – the meat industry is all too mean.
Yumminy yumminy!
The vegetable industry is mean too — it is made up out of ground up Mexicans’ hopes and aspirations.
Another technique is to mix softened butter with your favorite herbs and the smear the butter under the skin. It’s delicious.
My current residence has only a microwave and a hotplate, and I don’t like to cook meat on a hotplate. However, I occasionally buy a chicken roasted on a spit from the “Turk around the corner,” who has two birds on offer, a normal one and an organic one.
I need the organic ones … the same with the vegetables … the thing is that the meat industry is *also* staffed by mistreated illegals. But meat is cheaper than produce in the United States and that is another reason why I keep eating it. Case, the butter, yes, but it adds fat … maybe I shall try it anyway! 😉