Simon & Garfunkel Roast Chicken

5.00 (44)
⏱ 120 mins 🍽 4 serving(s) 🏷 Whole Chicken

This roast chicken is infused with the aromatic flavours of parsley, sage, rosemary, and thyme. It is roasted alongside potatoes and shallots until golden and juicy. The dish is completed with a glossy, savoury sauce made from the pan juices, chicken stock, and balsamic vinegar. The result is a wonderfully fragrant and satisfying meal that is well worth the preparation.

Simon & Garfunkel Roast Chicken

Ingredients

  • 1 (4 1/2 lb) whole chickens, about
  • salt
  • 1 1/2 teaspoons dried sage or 1 1/2 teaspoons rubbed sage
  • 2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried thyme, crumbled
  • fresh ground black pepper
  • 2 bay leaves
  • 5 tablespoons olive oil
  • 4 small russet potatoes
  • 8 large shallots, peeled
  • 1 3/4 cups chicken stock (approximately)
  • 1/4 cup balsamic vinegar
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 2 tablespoons fresh minced parsley (or 2 tsp. dried)

Method

  1. Heat your oven to 425.
  2. Coat a large baking dish with non-stick cooking spray.
  3. Mix the parsley, sage, rosemary, thyme, and a good amount of pepper in a small bowl.
  4. Set this herb blend aside.
  5. Cut the unpeeled potatoes into quarters, then into 1/2" pieces.
  6. Set the potatoes aside.
  7. Season the inside of the chicken with salt and roughly 2 tsp of the herb mix.
  8. Place one bay leaf inside the cavity and tie the legs together.
  9. Rub salt over the chicken skin and brush it with some olive oil.
  10. Sprinkle half of the leftover herb mix over the chicken and place it in the dish.
  11. In a large bowl, combine the potatoes and shallots with the rest of the olive oil, the remaining herb mix, and the other bay leaf crumbled into pieces.
  12. Toss everything to coat evenly.
  13. Arrange the vegetables around the chicken in the dish.
  14. Bake uncovered for about 1 hour and 15 minutes, until the thigh juices run clear.
  15. Baste the chicken and turn the vegetables occasionally during cooking.
  16. Once cooked, transfer the chicken and vegetables to a serving platter.
  17. Cover loosely with foil or a lid to keep warm.
  18. Pour the pan juices into a measuring jug and skim off the fat.
  19. Add chicken stock to the juices until you have 2 cups of liquid.
  20. Pour the balsamic vinegar into the baking pan and heat it on the stove, scraping up any browned bits.
  21. Let it boil for about 4 minutes until it becomes a glaze.
  22. Add the stock mixture and boil until reduced to roughly 1/2 cup, about 10 minutes.
  23. Turn the heat down low and whisk in the butter, one piece at a time.
  24. Taste and adjust the seasoning, then stir in the parsley.
  25. Carve the chicken and serve with the vegetables, spooning the sauce over the top.

Nutrition (per serving)

Sodium397300 mg

Recipe details

CategoryWhole Chicken
Authordeborahlee555