Day 12: Cooking at night

This is what it's come to - it's 9:45 at night, and I'm roasting chicken. What else am I going to eat for lunch tomorrow?

Herb-Roasted Chicken (from How to Cook Everything)
Chicken pieces (I'm using two chicken thighs)
Salt and pepper
Olive oil or butter
Minced herbs - parsley, basil, thyme, whatever you want

1. Heat the oven to 450 degrees.
2. When the oven is hot, put a tablespoon or so of butter or oil in a roasting pan; put it in the oven for about a minute, or until the butter melts or the oil is hot.
3. Mix the minced herbs with the remaining oil or butter (you want a spreadable or drizzlable consistency).
4. Salt and pepper the chicken; place it in the hot pan, skin side up, and cook for ten minutes.
5. After the ten minutes have passed, spread part of the herb mixture on the skin side of the chicken; turn it over, and spread more of the herb mixture. Cook for ten minutes, skin side down.
6. Turn the chicken over again; spread the remaining herb mixture on the skin side of the chicken. Cook until juices run clear from a small cut in the chicken, a total of 30-40 minutes.