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Simon & Garfunkel Roast Chicken

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Ingredients

Adjust Servings:
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

Nutritional information

1230.3
Calories
792 g
Calories From Fat
88 g
Total Fat
28.7 g
Saturated Fat
289.6 mg
Cholesterol
397.3 mg
Sodium
43.8 g
Carbs
4.3 g
Dietary Fiber
5.4 g
Sugars
64 g
Protein
702 g
Serving Size

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Simon & Garfunkel Roast Chicken

Features:
    Cuisine:

    This was a REALLY nice change from ordinary roast chicken. used mini potatoes and chunks of sweet potato, next time I'll throw chunks of carrot in, too. I wondered about the sauce but it was delicious. And I cooked the chicken breast side down in my convection oven, so it was very moist. Used no sodium broth and not quite as much butter--but you could still taste it. Definitely a keeper!!

    • 140 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Simon & Garfunkel Roast Chicken,The blend of flavors in this dish, and the aroma, is wonderful. It’s a bit of work, but in my opinion, worth it.,This was a REALLY nice change from ordinary roast chicken. used mini potatoes and chunks of sweet potato, next time I’ll throw chunks of carrot in, too. I wondered about the sauce but it was delicious. And I cooked the chicken breast side down in my convection oven, so it was very moist. Used no sodium broth and not quite as much butter–but you could still taste it. Definitely a keeper!!,I just made this for dinner tonight, and it was SO GOOD!!! The only change I made was to substitute 1 onion (cut into eighths) and a few smashed cloves of garlic for the shallots, since I didn’t have those on hand. The chicken was perfect, the potatoes were just the right texture, and the sauce was out of this world. Thanks so much for sharing!


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    Steps

    1
    Done

    Preheat Oven to 425.

    2
    Done

    Spray a Baking Dish Large Enough to Hold the Chicken and Vegetables With Non-Stick Vegetable Spray.

    3
    Done

    in a Small Bowl, Combine the Parsley, Sage, Rosemary and Thyme, and a Generous Amount of Pepper.

    4
    Done

    Set Aside.

    5
    Done

    Quarter the Potatoes (do not Peel), Then Cut Them Into 1/2" Pieces.

    6
    Done

    Set Aside.

    7
    Done

    Rub Some Salt and About 2 Tsp.

    8
    Done

    of the Herb Mixture Mixture Into the Cavity of the Chicken.

    9
    Done

    Then Place One of the Bay Leaves Into the Cavity and Tie the Legs Together So the Chicken Will Hold Its Shape.

    10
    Done

    Rub Some Salt on the Outside of the Chicken and Brush With Some of the Olive Oil.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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