It can be a bit boring cooking just one piece of chicken for your meal for one.
I often cook my chook on something, like some quinoa rice, or pearl barley couscous or even some ramen noodles.
Roasting these starchy carbs under the piece of chicken has two benefits. The juices from the chicken infuse into whatever it sits on and the roasting ensures the rice or couscous or noodles come out crunchy for some added mouthfeel.
So I’ve taken up another hobby! Podcasting. A friend at work likes to hear medical fun facts and I thought I could put them together and made a podcast about them.