Simon and Garfunkel Special (Parsley, Sage, Rosemary and Thyme Chicken)
- Dinner
- Serves 4 servings
- United States
- Toddler friendly
Ingredients
- 1 4 1/2-lb chicken
- Salt
- 2 tsp dried rosemary, crumbled
- 1 1/2 tsp ground or rubbed sage
- 1 1/2 tsp dried thyme, crumbled
- Freshly ground black pepper
- 2 bay leaves
- 5 Tb olive oil
- 4 small russet potatoes (unpeeled), quartered lengthwise and cut crosswise into 1/2-inch pieces
- 8 large shallots, peeled
- 1 3/4 cups (about) chicken stock or canned low-salt broth
- 3/4 cup balsamic vinegar (or 3 Tb red wine vinegar plus 3/4 tsp sugar)
- 6 Tb unsalted butter, cut into 6 pieces
- Minced fresh parsley
Instructions
- Preheat oven to 425F. Rub the chicken inside and out with salt. Combine the rosemary, sage, thyme, and a generous amount of pepper in a small bowl. Rub some of the mixture inside the chicken; place the bay leaves in the cavity. Tie the legs together to hold the shape. Brush the chicken with some of the olive oil, then sprinkle with half of the remaining herb mixture. Place in a large baking pan; surround with the potatoes and shallots. Sprinkle the vegetables with the remaining herb mixture and remaining olive oil; toss well. Bake until the juices run clear when the thickest part of the thigh is pierced and the legs move easily, basting with pan juices and turning the vegetables occasionally, about 1 hour 15 minutes. Transfer the chicken and vegetables to a platter with a slotted spoon; tent with foil to keep warm. Pour the pan juices into a large glass measuring cup and degrease; add enough stock to measure 2 cups. Add the vinegar to the baking pan and bring to a boil over medium heat, scraping up the browned bits; boil until reduced to a glaze, about 4 minutes. Add the stock mixture and boil until reduced to 1/2 cup, about 10 minutes. Reduce heat to low and whisk in the butter, one piece at a time. Adjust seasoning to taste and stir in the parsley. Pour the sauce over the chicken and vegetables and serve.
Note
Jess's own notes on this one: can add chopped celery, onions, and/or carrots when roasting the chicken; can omit the potatoes and/or the butter.