Simon & Garfunkel Chicken

Simon and Garfunkel Chicken

1 3-4 lb roasting chicken

Rub:

2 T Penzey’s air-dried shallots

1 T Paprika

1 T kosher salt

1 tsp garlic powder

2 T olive oil

Herbs, Lemon and Garlic for Stuffing Chicken

1 small handful fresh parsley (see picture for reference)

1-2 sprigs fresh rosemary

4-6 sprigs fresh thyme

2 steps fresh sage

1 lemon, quartered

4-6 cloves garlic, peeled

Directions:

Preheat oven to 450 Fahrenheit

Rehydrate 2 Tablespoons Penzey’s air-dried shallots in a small amount of water.

Quarter the lemon, and peel the garlic cloves, set aside.

Bundle the herbs together, use a small piece of twine to tie together.

Drain the shallots, and mix with the paprika, salt, garlic powder, and olive oil.

Wash and pat dry the chicken, then rub the spice mixture all over and inside the chicken cavity, and then place in a cast iron skillet.

Stuff with the lemon, garlic, and the herb bundle

Roast at 450 for 10 minutes, then lower the heat to 325 Fahrenheit.  Roast another 1 1/2 hours (you may want to check at 1 and 1/4—you don’t want the heat to go above 180).

Remove from the oven and remove the herbs, lemon and garlic and discard.  Let rest 10 – 15 minutes before carving.  

The juices are delicious. You could make a gravy, or just use the drippings straight, as I did.