Oh, no, it’s chicken again, I thought, as I looked at the last column I wrote weeks before I left to see my daughter in California.

But during the many days I spent there, I thought about all she’d cooked for me — tacos on Thursdays and nachos on Friday (both made with a roasted chicken she bought at Costco).

I guess the acorn doesn’t fall far from the tree. In addition to the splash pool at her town’s pool, dips in the Pacific Ocean with her friend, Elizabeth, who lives steps from the ocean in Long Beach, a movie with Darcy starring Matt Damon (“Stillwater,” don’t miss it!) and a cookout on Labor Day, her food was incredible, as always.

But on the flights home (and the long drive home from Bradley), I was thinking I’d like to get a roasting chicken. While I ask the post office to hold my mail when I travel, I ask my neighbor to keep mDay newspapers. As I read the news the next morning, the advertising pages included Perdue roasting chickens for 99 cents a pound at Stop & Shop. I bought three and froze two.

I remembered a recipe by cookbook writer Melissa Clark for roast chicken under bread. I grabbed the last frozen half-baguette I’d slathered with butter, oil and garlic from last winter. So, on the first day of 2021 football, the men’s U.S. Open tennis final and a Connecticut Sun game I’d DVR’d the night before, I roasted one of those chickens under the garlic bread. My yummy dinner included three sliced local heirloom tomatoes as I savored the beginning of autumn and winter meals to come.

Roasted Chicken under Garlic Bread

Yield: Serves 4, plus leftovers

8 ounces good white dry wine (never cooking wine, of course)

2 ounces (4 tablespoons) butter

1 good-sized roasting chicken (about 5 to 6 pounds), gizzards removed, chicken patted dry and salt and pepper tossed into the cavity

garlic bread (recipe below)

In a small saucepan, over medium heat, allow butter and wine to reduce for 15 minutes.

Turn oven to 350 degrees. In a roasting pan, place garlic bread, cut-size up. Top with chicken. Place the chicken in the oven for about 20 minutes, then pour the wine/butter over the chicken. Roast the chicken until crispy (temperature should be 165 degrees Fahrenheit, at the thickest part of the thigh, without touching a bone).

The garlic bread should be crispy and soft at the same time. Serve within 10 minutes, with bread cut into croutons around the chicken.

Garlic Bread

Yield: A large baguette will feed at least 6 people; if using it under the bread, open the loaf and place under the chicken, cut side open; otherwise, freeze it in foil.

1 large baguette, sliced through horizontally

In a small food processor (or processed with a small mixer), add 8 tablespoons (4 ounces) unsalted softened butter, 4 tablespoons extra-virgin olive oil, 6 to 8 cloves of minced garlic, and chopped parsley. Add salt and pepper, to taste. Slather each half of the loaf with the garlic mixture and put the slices together if not using immediately.

Lee White lives in Groton and can be reached at leeawhite@aol.com.