Eating in a box

Today's bento theme is: Roasting. The application of dry heat to meat and vegetables to prepare a dish. A lot of the time, roasting is associated with low heat longer cooking but it's not limited to low and slow, sometimes you can apply the technique in a high temperature setting (usually on tender cuts of meat). But for the most part low and slow gets you a lot of flavor without having to stand and watch over a dish. In vegetables you get the sugars to caramelize, root vegetables get nice and tender. For tough or large cuts of meat it gives it time to break down collagen and connective tissue so it becomes "fall apart" tender. The key is retaining moisture. A lot of time you either sear (in the case of meat) or slather in fat or oil to help in that process. In this case, I did neither....  This recipe came from listening to NPR on my commute home, it was a "copy cat/fast food fakeout" recipe for a roasted chicken. The idea seemed sound, you put on a d...