When the going gets tough, I take it out on a nice little organic, free range chicken.
A small wedge of onion with some terrace herbs (tarragon, thyme, parsley) inside, the juice of a lime squeezed over, liberal salt and some pepper on top, some potato cut up around, popped into a hot oven: About 420'F (210'C) for somewhere between an hour and fifteen minutes to an hour and a half. At some point I instinctively add a slosh of water to keep the juices going in the cast iron pan, but otherwise I don't even look at it. The skin is perfectly crisp, the meat moist, the juices caramelized, sticky and slightly tart. You can deglaze with some water when it's done, or wine, but often it's not necessary.
The chicken drug. I recommend it.