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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Ingredients
- 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
Instructions
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Heat oven to 425 degrees
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Season chicken inside and out with salt and pepper.
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Stuff cavity with sliced lemon and sprigs of herbs.
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To make herb compound butter, in a medium bowl mix softened butter with lemon zest and lemon juice, and the chopped herbs.
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Rub herb compound butter under skin of chicken, place some inside the cavity, and rub the remainder of compound butter on top of chicken.
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Truss chicken with kitchen twine and place inside cast iron skillet. Roast for 45 minutes or until done
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Remove twine, transfer chicken to a plate and serve.
Recipe Notes
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.