SMF Kitchen
@smfchicken
00:15
Prep
00:45
Cook
00:10
Inactive Time
01:10
Total Time
Ingredients & Directions
Directions
Chicken a la Simon and Garfunkel
1
Springer Mountain Farms Chicken whole
Salt and pepper to season chicken
1 stick (4 oz)
Unsalted butter, room temperature
2 tablespoons
Fresh rosemary, chopped + additional sprigs for stuffing in chicken
2 tablespoons
Fresh sage leaves, chopped + additional sprigs for stuffing chicken
2 tablespoons
Fresh thyme leaves, chopped + additional sprigs for stuffing chicken
1/4 cup
Fresh parsley, chopped (reserve stems for stuffing in chicken)
1
Lemon, zested & juiced
1
Lemon, sliced for stuffing
- Heat oven to 425°F.
- Mix butter, lemon juice and zest, and chopped herbs.
- Season chicken inside and out with salt and pepper.
- Stuff the cavity with lemon slices, sprigs and stems of herbs.
- Truss chicken with kitchen twine and place in a cast iron skillet.
- Roast for 45 minutes or until internal temperature in the thigh is 165°F.
- Remove from oven, remove twine from chicken and plate to serve. (Let rest about 10 minutes prior to carving.)
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Roasted Chicken á la Simon & Garfunkel
SMF Kitchen
@smfchicken
Yield: 4-6
00:15
Prep
00:45
Cook
00:10
Inactive Time
01:10 Total Time
Ingredients
Directions
Chicken a la Simon and Garfunkel
1
Springer Mountain Farms Chicken whole
Salt and pepper to season chicken
1 stick (4 oz)
Unsalted butter, room temperature
2 tablespoons
Fresh rosemary, chopped + additional sprigs for stuffing in chicken
2 tablespoons
Fresh sage leaves, chopped + additional sprigs for stuffing chicken
2 tablespoons
Fresh thyme leaves, chopped + additional sprigs for stuffing chicken
1/4 cup
Fresh parsley, chopped (reserve stems for stuffing in chicken)
1
Lemon, zested & juiced
1
Lemon, sliced for stuffing
- Heat oven to 425°F.
- Mix butter, lemon juice and zest, and chopped herbs.
- Season chicken inside and out with salt and pepper.
- Stuff the cavity with lemon slices, sprigs and stems of herbs.
- Truss chicken with kitchen twine and place in a cast iron skillet.
- Roast for 45 minutes or until internal temperature in the thigh is 165°F.
- Remove from oven, remove twine from chicken and plate to serve. (Let rest about 10 minutes prior to carving.)
