A Midweek Meal of Warmth and Care

It was the middle of the week, and evening was slowly settling in. My partner was still at work, and I found myself standing in the kitchen, deciding what to make for dinner. Earlier that day, I’d gone for a walk and picked up a few things from the store — small ingredients, but enough to make something cozy.

We had leftover saffron rice and a few bone-in chicken thighs in the freezer. My partner loves cabbage, so I decided on a crunchy salad to brighten the meal. The day had been cool, and I liked the idea of the oven warming the apartment before he came home.

Preparing the Meal

The chicken pieces were still frozen, so I started by defrosting them in the microwave using the weight setting. They thawed enough to separate but were still firm, so I placed them in a bowl of cold, salted water to finish thawing — the salt helps draw out impurities.

Chicken thighs have become a staple in our household. They’re affordable, flavourful, and the bone always adds a richness you can’t quite get from boneless pieces.

While the chicken soaked, I turned to the salad. I thinly sliced green and purple cabbage, carrots, celery, and a crisp green apple. These vegetables are dense and benefit from time to rest, so I let them marinate in a mix of apple cider vinegar, lemon juice, olive oil, and salt. Finally, I added a handful of currants — a small touch of sweetness that brightened the sharp flavours.

The result was a colourful, crunchy, sweet-and-tart salad that felt as alive as it looked.

Roasting the Chicken

When the chicken was fully thawed, I drained the water and patted each piece dry. The oven was warming — 425°F — and the kitchen was beginning to hum with quiet anticipation.

I brushed a glass baking dish with oil, arranged the chicken pieces, and seasoned both sides with salt, pepper, and Cajun spice. These had the skin on, and I wanted that skin crisp and golden. I rubbed the oil and seasoning into each piece until it gleamed.

Once the oven came to temperature, I placed the dish on the lowest rack, skin side down. After twenty minutes, I flipped the pieces and smiled at the golden brown skin. A shallow pool of juices had gathered in the bottom of the dish, keeping the chicken moist as it cooked.

For the remaining time, I let the skins crisp. The apartment filled with the aroma of roasted chicken and Cajun spice — warm, savoury, and comforting.

Coming Home

When my partner came home, the first thing he said was, “It smells amazing in here.”

He went through his evening routine while I set the table — nothing fancy, just two plates, forks, and a bit of soft light on the table .

I served him saffron rice topped with crispy chicken and placed the salad on the table beside us. He took a bite, paused, and smiled. Then he asked for seconds — always the best compliment.

This is why I love cooking. A simple, nourishing meal. A moment shared. A quiet kind of happiness that fills a room better than any spice ever could.

Reflection

I love roasting chicken in the oven because it captures the taste of fried chicken without the heaviness of oil. Bone-in or boneless both work well, though the bone adds more flavour.

One hour at 425°F is just enough for crispy, juicy results — longer than that, and the meat starts to toughen. Setting a timer helps, especially if you’re multitasking.

Also, I love meals that make use of what’s already in the fridge. The saffron rice from the night before added colour and fragrance, turning leftovers into something new and comforting.

I’ll share my recipe for saffron rice in the next post