Simon & Garfunkel Roast Chicken

Recipe by Charmed
READY IN: 2hrs




  • Preheat oven to 425.
  • Spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
  • In a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
  • Set aside.
  • Quarter the potatoes (do not peel), then cut them into 1/2" pieces.
  • Set aside.
  • Rub some salt and about 2 tsp.
  • of the herb mixture mixture into the cavity of the chicken.
  • Then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
  • Rub some salt on the outside of the chicken and brush with some of the olive oil.
  • Sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
  • 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.
  • Mix well.
  • 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.
  • While baking, occasionally baste the chicken and turn the vegetables.
  • When the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
  • Cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
  • (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.
  • (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.
  • 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.
  • (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).
  • Boil for about 4 minutes or until reduced to a glaze.
  • Add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
  • This should take about 10 minutes.
  • Reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
  • Taste the sauce and adjust the seasonings to taste.
  • Stir in the parsley.
  • Slice the chicken and serve with the vegetables.
  • Spoon sauce on top.