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Whole Roasted Chicken
Caraluzzi's Recipes

Roasted Chicken a la Simon & Garfunkel

This roast chicken recipe uses parsley, sage, rosemary and thyme for a fragrant, flavorful dish. Using a cast iron skillet to roast the chicken helps form a nice golden crust.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6


  • 1 Caraluzzi's Pure Poultry Whole Chicken
  • Salt and black pepper Try Caraluzzi's Sea Salt and Five Pepper Blend
  • Sprigs of rosemary, sage, thyme, and parsley stems
  • 1 lemon sliced

Herb Compound Butter

  • 1 stick unsalted butter softened
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped thyme
  • ¼ cup chopped parsley save parsley stems to stuff the cavity
  • Zest and juice of 1 lemon


  • Heat oven to 425 degrees
  • Season chicken inside and out with salt and pepper.
  • Stuff cavity with sliced lemon and sprigs of herbs.
  • To make herb compound butter, in a medium bowl mix softened butter with lemon zest and lemon juice, and the chopped herbs.
  • Rub herb compound butter under skin of chicken, place some inside the cavity, and rub the remainder of compound butter on top of chicken.
  • Truss chicken with kitchen twine and place inside cast iron skillet. Roast for 45 minutes or until done
  • Remove twine, transfer chicken to a plate and serve.


Bringing the chicken up to room temperature for about an hour before cooking will help to ensure even cooking inside and a crispy outside.
Photo and recipe courtesy of Springer Mountain Farms.