I took on my itty-bitty kitchen and roasted a chicken. I won’t be baking dozens of cookies (4 at once tops) but I fashioned a make shift roasting pan, stuffed it in a mini oven, and out came this delicious lemon garlic chicken. The kitchen may be small but it’s efficient and I like the challenge of cooking in a new space. If you’ve never roasted a whole chicken you should give it a try. 500 times tastier than the slow roasted birds in the supermarket and I have shredded chicken for weekend meals of Thai Pizza and Mushroom Soba Noodle Soup (all recipes from a favorite food blog Annie’s Eats).