IT’S JUST A GLAZE, DEAR: KITCHEN ADVENTURES. (I’m so sorry.) I made a ridiculously good roasted chicken thing a couple weeks ago. Here’s what I did:

I turned the oven to 350, took a half a chicken, and loosened its skin. I rubbed cumin, ground ginger, and a bit of cinnamon into its flesh. Maybe cayenne too, I can’t quite remember. Then I got a small bowl and put in (in about this order) honey, balsamic vinegar, minced garlic, and a bit of olive oil. I stirred that quickly with a fork–I’d say “whisked” but I’m not sure of the technical definition of whisking–until it all got incorporated into one glazy sauce. That went all over the chicken.

Then the chicken went into the oven on a foiled baking tray for about twenty minutes. After that, I kept checking the bird now and then, turning it, shlupping the glaze over it, etc., until it was done, which I think took no more than forty minutes total. I may also have added chopped mushrooms to the tray for the last fifteen minutes or so.

When it was all ready, I let it rest for about ten minutes, then began feasting. Soooooo good! All the flavors worked really well together and didn’t feel at all overwhelming. The leftovers were great the next day, too.