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."
photo by CountryLady photo by CountryLady
photo by CountryLady
Ready In:




  • 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.

Questions & Replies

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  1. Mirj2338
    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!
  2. longwinternights
    This was a REALLY nice change from ordinary roast chicken. I 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!!
  3. katymae16
    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!
  4. mamamia41128
    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! :)
  5. Marley_Paige
    Ok, my original rating is very accurate but I need to add to it. After discovering the trick to a very moist turkey, I decided to attempt the same method with this recipe, so I followed the recipe to the letter and I added slices of orange to the cavity of the chicken..OMG!! It was fantastic! The chicken stayed moist and the oranges really added some nice flavor to the sauce.....The chicken is completely devoured and I am ready to make another one. Fantastic! Honestly deserves 100 stars!!


  1. katymae16
    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!
  2. LizP5885
    This was delicious. Instead of the individual herbs, I used Bell Seasoning, which is pretty much a blend of them all. It was easier that way. I also tossed the potatoes and shallots in a touch of salt, along with the herbs and oil. Everyone loved it, and I could drink the gravy. I will definitely make this again. And I think it serves more than 4 people. We have 4 in our family and we still have half the chicken left along with a ton of potatoes.
  3. Prawn Princess
    I made this chicken twice because it was so delicious. The only change I made was to use more potatoes. I knew there would be high demand so I used twelve new potatoes for the three of us. The sauce was very savoury and the chicken was tender and nicely seasoned by all the herbs. The second time I made the chicken I did not use the butter to thicken the beautiful sauce but thickened it with a little cornflour instead. This was purely to save calories for an everyday dinner. It was still excellent in flavour and I will be using the original butter version for special occasion dinners. Thank you for a lovely recipe
  4. Midge Plourde
    Charmed, this was an absolutely delicious roast chicken. The only thing I did differently was to omit the salt, and I used semi-salted non-hydrogenated margarine in place of the butter. I will defiitely be making this again. Fabulous!
  5. Girl from India
    Excellent! Is the word that says it all about this dish. I used 2 1.25 kg chickens and added garlic with the herbs and also used it in the rub, used red onions instead of shallots and a combination of sherry wine vinegar and ordinary vinegar instead of the balsamic (do not have it) . I added extra potatoes (normal, not sure what russet potatoes were) and some button mushrooms too as I had a packet that needed to be used. It was just wonderful and everyone loved it. My DS loves chicken and potatoes and just proclaimed that this was his new favourite chicken dish and that I should make it every week for him. Thanks Debby!


I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
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