Simon & Garfunkel Roast Chicken

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (4 1/2 lb) whole chickens, about
• salt
• 1 1/2 teaspoons dried sage or 1 1/2 teaspoons rubbed sage
• 2 teaspoons dried rosemary
• 1 1/2 teaspoons dried thyme, crumbled
• fresh ground black pepper
• 2 bay leaves
• 5 tablespoons olive oil
• 4 small russet potatoes
• 8 large shallots, peeled
• 1 3/4 cups chicken stock (approximately)
• 1/4 cup balsamic vinegar
• 6 tablespoons unsalted butter, cut into 6 pieces
• 2 tablespoons fresh minced parsley (or 2 tsp. dried)

Recipe

• 1 preheat oven to 425.
• 2 spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
• 3 in a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
• 4 set aside.
• 5 quarter the potatoes (do not peel), then cut them into 1/2" pieces.
• 6 set aside.
• 7 rub some salt and about 2 tsp.
• 8 of the herb mixture mixture into the cavity of the chicken.
• 9 then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
• 10 rub some salt on the outside of the chicken and brush with some of the olive oil.
• 11 sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
• 12 in a large bowl, toss the potatoes and shallots with the remaining olive oil and herb mixture, and the remaining bay leaf, crumbled into a few pieces.
• 13 mix well.
• 14 spoon the vegetables evenly around the chicken in the baking dish and bake, uncovered, for about 1 hour and 15 minutes, or until the juices run clear when pierced in the thickest part of the thigh and the legs can be moved easily.
• 15 while baking, occasionally baste the chicken and turn the vegetables.
• 16 when the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
• 17 cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
• 18 (if necessary, you can keep it warm in a very low oven.) sauce: pour the pan juices into a large glass measuring cup and degrease.
• 19 (one way is to dab the grease that has risen to the top with clean, dry paper towels until it is soaked up.) add enough stock to measure 2 cups.
• 20 pour the balsamic vinegar into the baking pan and bring to a boil over medium heat on top of the stove, scraping up any browned bits.
• 21 (you can continue working in the baking pan or transfer the contents of the baking pan to a small saucepan at this point-- whichever is easiest for you).
• 22 boil for about 4 minutes or until reduced to a glaze.
• 23 add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
• 24 this should take about 10 minutes.
• 25 reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
• 26 taste the sauce and adjust the seasonings to taste.
• 27 stir in the parsley.
• 28 slice the chicken and serve with the vegetables.
• 29 spoon sauce on top.