Simon & Garfunkel Roast Chicken Recipe

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Simon & Garfunkel Roast Chicken
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Ingredients
14
Count
Nutrition
991
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 990.96 Kcal (4149 kJ)
Calories from fat 477.05 Kcal
% Daily Value*
Total Fat 53.01g 82%
Cholesterol 150.98mg 50%
Sodium 299.91mg 12%
Potassium 2334.44mg 50%
Total Carbs 95.49g 32%
Sugars 30.29g 121%
Dietary Fiber 13.2g 53%
Protein 38.28g 77%
Vitamin C 42.9mg 72%
Vitamin A 0.2mg 7%
Iron 6.9mg 39%
Calcium 196mg 20%
Amount Per 100 g
Calories 132.44 Kcal (554 kJ)
Calories from fat 63.76 Kcal
% Daily Value*
Total Fat 7.08g 82%
Cholesterol 20.18mg 50%
Sodium 40.08mg 12%
Potassium 312mg 50%
Total Carbs 12.76g 32%
Sugars 4.05g 121%
Dietary Fiber 1.76g 53%
Protein 5.12g 77%
Vitamin C 5.7mg 72%
Iron 0.9mg 39%
Calcium 26.2mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.4
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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