Simon Garfunkel Roast Chicken
Infused with the iconic harmony of fresh herbs, this Simon and Garfunkel Roast Chicken is a show-stopping centerpiece for any dinner table. Featuring a medley of parsley, sage, rosemary, and thyme—reminiscent of the beloved song—this recipe elevates a classic roast chicken with fragrant flavors and a golden, crispy skin. A zesty touch of lemon and a generous rub of garlic-infused herb paste bring brightness and depth, while basting with savory pan juices ensures every bite is irresistibly juicy. Perfectly roasted to tender perfection in just over 90 minutes, this herb-crusted chicken pairs beautifully with a variety of seasonal sides, making it an ideal choice for both comforting weeknight meals and special occasions.
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Recipe Information
Ingredients
- 1 approximately 4 pounds whole chicken
- 3 tablespoons olive oil
- 2 tablespoons parsley, chopped
- 2 tablespoons sage, chopped
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- 4 large cloves garlic cloves, minced
- 1 whole (zested and halved) lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter, softened
- 1 cup chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry using paper towels and place it on a roasting rack set inside a roasting pan.
In a small bowl, mix together the olive oil, chopped parsley, sage, rosemary, thyme, minced garlic, lemon zest, salt, and black pepper to form an herb paste.
Gently loosen the skin of the chicken by sliding your fingers under it, being careful not to tear it. Rub half of the herb paste underneath the skin, spreading it evenly over the breasts and thighs. Rub the remaining herb paste all over the outside of the chicken, ensuring even coverage.
Place the halved lemon inside the cavity of the chicken. Tie the drumsticks together with kitchen twine to ensure even roasting.
Rub the softened butter all over the chicken to help achieve a golden, crispy skin.
Pour the chicken stock into the roasting pan to keep the chicken moist during cooking.
Transfer the chicken to the preheated oven and roast for 75-90 minutes, or until the thickest part of the thigh reads 165°F (74°C) on an instant-read thermometer.
Baste the chicken with the juices from the pan every 20-25 minutes to enhance flavor and maintain moisture.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Carve the chicken and serve it alongside your favorite sides, spooning additional pan juices over the meat for extra flavor.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
