I found this recipe in my huge “Bon Appetit Cookbook.” I’m sure by now you’ve guessed why it’s called Simon and Garfunkel Chicken – parsley, sage, rosemary and thyme! And now the song is stuck in your head, isn’t it? You’re welcome. 🙂
Anyways, this was a delicious chicken – very herbaceous and savory. I made a simple pan gravy from the drippings, but that part is completely optional. It would still be terrific without it. Enjoy!
1 3-4 lb. whole chicken, trimmed of excess skin and fat
2 tsp dried rosemary
1 1/2 tsp ground or dried sage
1 1/2 tsp dried thyme
2 bay leaves
Salt and pepper
Preheat your oven to 400 F.
Rub chicken inside and out with salt. Combine rosemary, sage, thyme, and a generous amount of black pepper in a small bowl. Rub some of the herb mixture inside the chicken. Place the bay leaves and some parsley sprigs in the cavity. Tie the legs together with kitchen twine.
Brush the outside of the chicken with olive oil. Sprinkle as much of the remaining herb mixture onto the outside of the chicken as you desire.
Place the chicken in a roasting pan or a large cast-iron skillet. Roast until the juices run clear and a meat thermometer reads 165 F. Remove from the oven, carefully transfer the chicken to a cutting board, and let rest for about 10 minutes. Carve the chicken however you prefer and serve hot. You can sprinkle some minced fresh parsley over top if you want.