Roast Chicken for two is the perfect weekend meal that sets you up for a large variety of other dishes such as chicken soup, risotto, chicken salad sandwiches, paninis, and basically I could go on forever…there are so many delicious options. The effort is minimal and the result is juicy and inviting and has the perfect taste of home.
Roast Chicken for Two
Serves: 2 (surprise!)
1 whole chicken (about 3 1/2 pounds)
fresh rosemary, (you will utilize the whole bunch as sold in a store)
fresh thyme (you will utilize the whole bunch as sold in a store)
4 cloves garlic, pressed
salt and freshly ground pepper
string for trussing your chicken
Preheat your oven to 350F. Wipe all excess water from you chicken and remove the sack containing the neck and other organs (save for gravy or discard). Next, cut off the wings at the second joint. These wings will serve as a rack to prop your full chicken up on while baking. Season the chicken with salt and pepper both on the outside as well as in the internal cavity.
Mince 2 stems of rosemary and 6 stems of thyme and combine in a medium bowl with your garlic. Add 6 tablespoons of olive oil to your herb mix and rub all over chicken as well as on internal cavity. Stuff the cavity with the remaining herbs.
To truss your chicken, begin by getting a length of twine that is slightly longer than an arms length and hold it on either side of the pope’s nose. For a step by step picture guide refer to Trussing a Chicken for Dummies. Next, pull the string tighter and wrap around both legs then secure and pull around behind the back of the chicken, hiding the string so it won’t dig into the breasts or the legs and tie in a knot. (see pictures below) Cut the extra string and prop up the chicken on the wings on top of a roasting rack.
Place the roasting rack in the oven and bake for 15 minutes. After 15 minutes baste the chicken with the juice from under the roasting rack or with additional olive oil and bake for another 15 minutes and baste again. Turn the oven to 425F and bake for another 15 minutes, baste and cook 15 more minutes to finish. Your chicken is done once the juices run clear. Let rest for at least 10 minutes and then carve and enjoy! Save the bones for some excellent chicken stock and you have set yourself up for the rest of the week!
Enjoy! Perfect roast chicken for an intimate dinner for two!