I'm not a fan of roasting whole chickens. Even if you're feeding a family, it's difficult to end up with a great dish -- either the breast meat is dried out or the thighs aren't done. And if it's just two of you, you have that problem and the additional one of what to do with the leftovers. That's why when we want roasted chicken, we buy Cornish hens -- what we often refer to as "baby chickens." The small size is perfect for a dinner for two, as in this recipe with seared hearts of romaine lettuce and a piquant lemon-garlic-anchovy sauce. No leftovers, no worries.
Image © Dave Scantland
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