Roast chicken for one
To me, dinner is dinner, and if I want roast chicken with all the trimmings, that’s what I’ll have. Here's my pared-down version of a full roast chicken - there’s stuffing and gravy, vegetables and roasties, and just enough for one!
- 10 mins preparation
- 50 mins cooking
- Serves 1
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Ingredients
- 1-2 boneless chicken thighs
- 1 slice bread, crumbed
- 1 tsp fresh thyme leaves or shredded sage leaves
- 1/4 tsp salt, plus pepper
- 2 tbsp olive oil
- 2-4 toothpicks, or string
- 1 potato, washed and chopped
- 1 small onion, peeled and quartered
- Splash of wine, white or red
- 1 tsp flour
- Steamed peas and carrots, to serve
Method
- 1Preheat oven to 200°C.
- 2Flatten out the chicken and trim any excess fat (or not!). Mix the breadcrumbs with the herbs, seasoning and one tablespoon of the oil. Place the mixture in a sausage shape along the centre of the thigh. Roll it up and secure with toothpicks. Transfer to a small roasting dish.
- 3Toss the potatoes and onions in the remaining oil, then scatter around the chicken. Pour in some wine and bake for 40-50 minutes or until chicken and vegetables are golden brown. Remove and set aside.
- 4Add the flour to the dish and a dash of wine, then simmer for 2-3 minutes, adding as much water as needed for your preferred gravy consistency. Season with more salt and pepper to taste. Serve with steamed peas and carrots.
Notes
One of the challenges with cooking for one is finding dishes small enough that are still decent roasting dishes. I scour second-hand shops for decent old tins.
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