sunday dinner: roast chicken for two

roast chicken for two

this roast chicken recipe is one of my go to’s. minimal dishes, time and effort: check, check, check! it is a total time saver making it in bigger batches that last me through the week for use on salads or in wraps. i prefer to use thighs because breasts can be drier and less naturally flavourful. you could also use this recipe with drumettes or a whole chicken.

* i was so excited to eat it, that i forgot to take the ‘finished’ picture! the one above looks exactly like mine did, just better photography.

prep time: 15 minutes
cooking time: 45 minutes

to start:

  • pre-heat oven to 450°F
  • wash the chicken and pat dry with papertowels
  • adjust recipe accordingly for larger batches


  • two chicken thighs, skin on
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • pepper to taste
  • 4 sprigs fresh thyme
  • 1/2 lemon
  • 1/4 onion
  • 2 garlic cloves

roast chicken ingredients


  • oven safe dish/pan (mine is ceramic from ikea)
  • tin foil
  • meat thermometer (optional)

roast chicken raw


  1. rest meat out of the fridge to room temperature
  2. lift the skin and rub the meat with oil, salt and pepper. massage well
  3. cut the onion garlic into large chunks and stuff under the skin
  4. squeeze the lemon juice over the meat and throw the actual lemon into the roasting dish
  5. lay the thyme over/under the meat
  6. cover tightly with foil and pop it into the oven for 20-25 minutes
  7. remove foil and cook for another 20 minutes so it browns nicely, basting a little here and there
  8. use your meat thermometer to check for an internal temperature of 175°F. if you do not have a thermometer, check that the juices run clear by cutting into the meat
  9. you can use the juices to make a gravy. just strain, add a tablespoon of flour to a pan and heat until thick

in the words of one of my chef idols, ina garten: “how easy was that?”


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