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[quote=Anonymous][quote=Anonymous]Buy an organic whole chicken and throw it in the oven for a few hours
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I cook a whole organic chicken every other week. Cooking time is never more than an hour. I use a method I learned from Mark Bittman which works really well for me. My only change from his instructions that I start with a 400 degree oven. When I did 450, as he suggests, I had the fire detectors going crazy and the house was all smokey.

http://dinersjournal.blogs.nytimes.com/2011/09/08/the-minimalist-simplest-roast-chicken/

A big part of the reason I cook chickens often is to make stock from the carcass. Its not really "quick cooking" but its a great way to make other things taste fabulous easily. Like lentils cooked in my rich chicken stock taste great with minimal other seasoning.

For quick meals that have to come together in 30 minutes or so, we try to have a couple precooked staples in the fridge. Like we cook up a pot of black beans on the weekend. Then we can come home from work and cook some rice, grate some cheese, and put the salsa on the table and call it dinner.

Another common quick dinner is pizza's made on whole wheat lavash. Our 3 year old loves to help. While the pizza stone heats up, we take all the fixins out of the fridge and assemble a couple of pizzas.

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