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Roast Chicken and Veggies For Two

Cooking for a small group is hard. Cooking for one is even harder. Most recipes are designed for families, and large ones, at that. It’s assumed that a) you are a woman reading it, and b) you have children who are picky eaters. At least, that’s how most recipes go.

So when you’re only cooking for one or two, how do you keep the leftovers from getting out of control? I love chili and soup and lasagna, but I’m not gonna sign up to eat them all week. I really only want leftovers for a day or two afterward.

The same goes for roast chicken. I love roasting whole chickens, as the little ones are usually fine for two or three with a bit of leftovers, plus you can use it to make chicken stock afterward. But sometimes I don’t want that kind of commitment. So I came up with this compromise, a roast chicken recipe with no leftovers and no need to make stock later on. A way to feast for a night, finish off the dishes, and save some Tupperware.

Plus, there’s something about roasting chicken that just feels domestic and cozy AF. My inner Julia Child comes out when I’m making it, and I usually end up wearing my fancy apron while guzzling a bottle of Roscato.

Oh, and also it’s tender, salty, and indescribably delicious.

Serves 2

Special Equipment: Roasting Pan

Ingredients

2 Chicken Thighs, Skin On, Bone In

3 Medium White Potatoes, Peeled and Cubed

4 Stalks Celery, Sliced

1 White Onion, Chopped

3 Tablespoons Softened Butter, Divided

Salt, To Taste

Pepper, To Taste

Directions

Preheat oven to 375.

Use 2 tablespoons of butter to grease roasting pan (dutch ovens are preferred) and add veggies, tossing them around to coat in the butter. Roast for 25 minutes. Use the other tablespoon of butter to coat the chicken on both sides. Salt and pepper on both sides.

Remove veggies from oven and add salt and pepper, stirring veggies to coat with seasoning. Add chicken to the top of the veggies and roast another 22-28 minutes. If any grease gets to the bottom of the pan, use it to baste the chicken and veggies every ten to fifteen minutes.

Serve hot.

What I love about roast chicken is that it’s easy and can easily be repurposed into different meals. For instance, sometimes I roast a whole 4-pound chicken and eat chicken salad or chicken pot pie for days afterward. It’s super versatile even if you do have leftovers, although I am fully aware of not wanting to make that commitment all the time. Hence, this recipe.

I hope that everything is well where you are. The Fiance and I are wrapping up on wedding planning (by that, I mean our parents are wrapping up on wedding planning because we were too lazy to do it ourselves). Now, our upcoming move takes up all the attention. Our bedroom is down to bare bones, just a bed, a bookshelf, and a TV. The back of the car is packed with all of the things we won’t need until we get to the new place. It feels like spring cleaning, dozens of paperbacks and several bags of clothing sent to donations.

Basically, a lot is changing. And it’s a little scary. But we have eaten our way through the past few weeks, ignoring a lot of it and putting one foot in front of the other. I’m sure that you all are doing the same.

Until next time, keep roasting.

 

 



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