There was a delightful feud between Michael Ruhlman and Russ Parsons (they are buddies) when Ruhlman talked about how easy and fast it is to cook a chicken at home and why don’t more folks do it… and estimated the total time at 1 hour.
Parsons nailed him.
Broke down the shopping time, cook time etc and pointed out at, as Ruhlman worked at home, he was counting the cook time as one hour, because he was doing tons of stuff in-between as the chicken cooked, so he just counted the active work time but that if you counted the time from picking up the chicken to getting home to prepping and cooking and resting - it was much much longer.
I love Zankou, but their chickens have gotten much smaller and, pricier. At least by me.
For me myself and I? I love chicken in a pot, done in the crockpot, as it’s tender, tasty, real and cheap. Amazing concentrated broth. You just can’t eat the skin. Next up? Sticky chicken, when you rub the chicken with various herbs and spices, let it dry brine overnight in the fridge then? Roll up four balls of aluminum foil, put them in the crock put, put the rubbed chicken over it and? Set it to high. In 4 - 5 hours you get a beautifully roasted chicken with no basting needed. Still have to do much of the work the night before but? Tasty and easy.
That said? If I have a sick cat who needs chicken NOW or I need a fast reasonably healthy meal start? It’s imperfect but so darn handy - to Costco I go : )