By Grades. Organic Chemistry II: A-. Again. The persistent A-minus, the grade that follows me through chemistry the way a shadow follows a body, always almost-A, always that fraction of a point, and I have decided — finally, conclusively, with the peace of a woman who has spent two years negotiating — that A- in organic chemistry is my grade and it is good enough and "good enough" is not a compromise, it is a recognition that mastery comes in degrees and this degree is close enough to the top that the distance is meaningless.
Cumulative GPA: 3.88. Unchanged from last semester, which means the A- exactly offset the A's, which means the line held flat instead of climbing, and flat at 3.88 is a line that medical schools will look at and say "yes," so I am saying yes to myself, and the yes is not grudging, it is genuine, because 3.88 after two years of pre-med at LSU is something to be proud of, and I am proud, and I am saying it, out loud, in this journal, because women — Black women, specifically — are allowed to be proud of their achievements, and I am giving myself permission.
Sophomore year is done. I have survived organic chemistry. I have fed a study group for two semesters. I have cooked hundreds of meals in a one-bedroom apartment on a budget that averages $35 a week. I have visited MawMaw Shirley more Saturdays than I have missed. I have gone home for Sunday dinner every week I was in Baton Rouge. I have held my nephew. I have written blog posts that people read. I have kept the promises I made. The plan is working. The roux is darkening. The line holds.
Summer stretches ahead — the library job, Baker visits, cooking, MCAT prep (yes, already, because the MCAT is next summer and the studying starts now). I packed the apartment for the summer and drove to Scotlandville and Mama had chicken on the stove and the house smelled like the house and I was home and the being-home was the reward for everything the semester demanded.
When I pulled into Scotlandville and walked through that door, I wasn’t thinking about my GPA or the MCAT or any of it — I was thinking about that smell, the one that means the semester is over and you are safe and someone who loves you put something in the oven. Mama’s baked chicken is not a complicated recipe, but it is the recipe that has marked every homecoming of my life, every hard thing survived, every line held. I’m sharing it here because some meals aren’t just food — they’re the reward you cook toward all semester long.
Mama’s Baked Chicken
Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6
Ingredients
- 1 whole chicken (about 4 lbs), cut into pieces, or 6 bone-in, skin-on pieces of your choice
- 3 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional, for a little Southern heat)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat the oven. Heat your oven to 425°F. Let it come fully to temperature — a hot oven is what gives the skin that golden, crackled finish Mama always got right.
- Dry and prep the chicken. Pat the chicken pieces completely dry with paper towels. Moisture is the enemy of crispy skin, so don’t skip this step. Place them in a large baking dish or cast iron skillet in a single layer.
- Mix the seasoning. In a small bowl, combine garlic powder, onion powder, smoked paprika, dried thyme, oregano, black pepper, salt, and cayenne if using. Stir together until evenly blended.
- Season generously. Drizzle the olive oil or melted butter over the chicken and rub it in with your hands, getting under the skin where you can. Sprinkle the seasoning blend over every surface and rub it in thoroughly. Squeeze the lemon halves over the top and tuck the spent halves and smashed garlic cloves around the chicken in the pan.
- Bake, undisturbed. Slide the pan into the hot oven and bake for 55—75 minutes depending on the size of your pieces, until the skin is deep golden brown and the juices run clear. A meat thermometer inserted into the thickest part should read 165°F. Resist the urge to open the oven early — let the heat do its work.
- Rest before serving. Remove the pan from the oven and let the chicken rest for 10 minutes before serving. This keeps the juices inside where they belong. Garnish with fresh thyme or parsley if you have it, and serve straight from the pan.
Nutrition (per serving)
Calories: 390 | Protein: 38g | Fat: 24g | Carbs: 2g | Fiber: 0g | Sodium: 480mg