When all else fails ...

i.e. if you get stood up (again!) and need to rustle up some supper, roast a chicken. Seriously. It doesn't take but an hour and is dee-licious. Buy an organic free range chicken if you can. Pop it on a layer of onion (1 onion cut into four (or five) thick slices to act like a rack under the chicken).
Cut a lemon in half, cover the top of the chicken, the drumsticks, the wings with the juice of one half, rub it in, give the chicken a good massage ... and shove the other half inside.
Freshly ground pepper, Maldon sea salt (yes, I love the Maldon -- my sister turned me on to it years ago and honestly there is no turning back), put the chicken in at 425 degrees Fahrenheit for about 15 minutes. Turn the oven down to 375. About 15 minutes later -- the piece de resistance, courtesy of my brother-in-law, Nick -- a glass of white wine you chuck over the chicken, which sets of all kinds of sizzle in the roasting pan. Cook on for about another half an hour or until cooked (no pink between the drum stick and the body of the chicken, the chicken's juices run clear).
Take out of the oven, let sit for a few minutes, and then ... mange!

Delicious with Basmati rice, green beans, roast potatoes, green salad ... your choice. (I'll show you how to cook Basmati -- the best rice in the world -- in another post).