I was planning to roast a 4 lb organic free-range chicken to serve 6 people total for dinner, along with substantial sides (balsamic braised brussel sprouts w/ breadcrumbs and carmelized corn with thyme) and desert. I'm worried about whether that is a big enough chicken or whether I need to make two. I was hoping to make just one (using the Thomas Keller method) just because it seems from reading the boards that making two will result in less crispy skin. Am I being unrealistic to think a 4 lb chicken will feed 6? Any yay or nay votes from experienced dinner party hosts would be appreciated!