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    You are in: Home / Recipes / Simon & Garfunkel Roast Chicken Recipe
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    Simon & Garfunkel Roast Chicken

    Simon & Garfunkel Roast Chicken. Photo by CountryLady

    1/1 Photo of Simon & Garfunkel Roast Chicken

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Charmed's Note:

    The blend of flavors in this dish, and the aroma, is wonderful. It's a bit of work, but in my opinion, worth it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425.
    2. 2
      Spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
    3. 3
      In a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
    4. 4
      Set aside.
    5. 5
      Quarter the potatoes (do not peel), then cut them into 1/2" pieces.
    6. 6
      Set aside.
    7. 7
      Rub some salt and about 2 tsp.
    8. 8
      of the herb mixture mixture into the cavity of the chicken.
    9. 9
      Then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
    10. 10
      Rub some salt on the outside of the chicken and brush with some of the olive oil.
    11. 11
      Sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
    12. 12
      In a large bowl, toss the potatoes and shallots with the remaining olive oil and herb mixture, and the remaining bay leaf, crumbled into a few pieces.
    13. 13
      Mix well.
    14. 14
      Spoon the vegetables evenly around the chicken in the baking dish and bake, uncovered, for about 1 hour and 15 minutes, or until the juices run clear when pierced in the thickest part of the thigh and the legs can be moved easily.
    15. 15
      While baking, occasionally baste the chicken and turn the vegetables.
    16. 16
      When the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
    17. 17
      Cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
    18. 18
      (If necessary, you can keep it warm in a very low oven.) SAUCE: Pour the pan juices into a large glass measuring cup and degrease.
    19. 19
      (One way is to dab the grease that has risen to the top with clean, dry paper towels until it is soaked up.) Add enough stock to measure 2 cups.
    20. 20
      Pour the balsamic vinegar into the baking pan and bring to a boil over medium heat on top of the stove, scraping up any browned bits.
    21. 21
      (You can continue working in the baking pan or transfer the contents of the baking pan to a small saucepan at this point-- whichever is easiest for you).
    22. 22
      Boil for about 4 minutes or until reduced to a glaze.
    23. 23
      Add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
    24. 24
      This should take about 10 minutes.
    25. 25
      Reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
    26. 26
      Taste the sauce and adjust the seasonings to taste.
    27. 27
      Stir in the parsley.
    28. 28
      Slice the chicken and serve with the vegetables.
    29. 29
      Spoon sauce on top.

    Ratings & Reviews:

    • on April 18, 2004

      55

      This chicken rocks! I had a house full of girls for Friday night supper (Dornettes and friends) and made two kinds of chicken, this one (considered more adult) and a basic, more kid-friendly chicken. You would have thought there were locusts in the area, this chicken was picked clean to the bone. A small war broke out over the potatoes, so next time I'm going to make it with lots and lots of potatoes. Only change was to sub olive oil margarine for the butter. Thanks Bumblebee, we love this chicken!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2012

      55

      This is a favorite at my house. It's low-maintenance and everyone in my house - husband AND kids - love it. I adjusted the sauce a little for our taste - I use 2 cups of chicken stock (low salt), 1/3 cup of balsamic vinegar, and 3 TBSP of butter. I also sprinkle the herbs in there. It turns out great every time. The kids ask for it. THANKS, CHARMED! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (40)

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    Nutritional Facts for Simon & Garfunkel Roast Chicken

    Serving Size: 1 (702 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1230.2
     
    Calories from Fat 792
    64%
    Total Fat 88.0 g
    135%
    Saturated Fat 28.6 g
    143%
    Cholesterol 289.5 mg
    96%
    Sodium 397.3 mg
    16%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 4.3 g
    17%
    Sugars 5.4 g
    21%
    Protein 64.0 g
    128%

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