This weekend marked my migration from the west to east side of Los Angeles. Having been living in sea boxes, we've been eating out for weeks. Between the home cooked drought and my spanking new kitchen, I wanted to cook something special Sunday night.

My first stop was the butcher in my new neighb. This is the only butcher shop that I have found in Los Angeles, and of course it is amazingly hip and perfect (the route to the butcher is along Avocado street which is just too much!). McCalls  curates their selection to just a few choices which is great for dinner indecision. I had my pick of a few things, and I opted for a tiny whole chicken. I think it weighed just under 3 pounds.

I decided to try out a recipe I had seen recently on Food52 for roast chicken in a cast iron pan. This chicken is "spatchcocked" which as far as I can tell is flattened by means of removing the backbone. What's nice about this recipe is that it unifies the best parts of roasting and braising. First you brown the chicken. Then, you place it in the pan in about 1/2 inch of broth and seasoning tasties, which accounts for the braising part. The browned skin sticks out and continues to roast, which accounts for the roasting part. Together, these techniques result in bites full of moist meat and crackling skin. Served alongside roast asparagus and fingerling potatoes, this was a Sunday supper classic.

I'm not sure if it was the tiny chicken, the fantastic recipe, or the sunset sunday dinner on my new porch, but this is one of the best things I've tasted in a while. Now, on to meal #2!