Ingredients
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1
-
-
1 1/2
-
2
-
1 1/2
-
-
2
-
5
-
4
-
8
-
-
-
-
-
Directions
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
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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. |
