I have a confession to make. Please don’t judge. I love chicken, but I do not like dark meat and neither does my husband. Awful, right? When we buy chicken, we don’t save on buying thighs because we almost always buy chicken breast.
However, I do love a roast chicken and just roasting the breasts isn’t the same. And now that our girls are older, we can give them all the dark meat. That’s fair, right? I also will cut up any remaining meat from the roast chicken to use in recipes that call for cooked chicken. Win, win for me.
Recently, I was craving roast chicken. I considered making my typical chicken, but found myself inspired to create something new. I thought I was being clever and my husband thought I was being cheesy. Hey, whatever works. I decided to create Simon & Garfunkel Roast Chicken, based off their song “Parsley, Sage, Rosemary, & Thyme”. (Of course, I ended up googling the idea after I made the chicken and discovered I’m not as creative as I thought. Sigh.)
A roast chicken is super easy to make. I started by preheating my oven to 375°. Then, as it was heating up, I cleaned out the chicken and cleaned it. Once that was done, I melted a stick of unsalted butter. I added 2 tsps of parsley and sage, 1 tsp of rosemary and thyme, and 1 Tbsp of lemon juice. I mixed everything together.
Now, I put the chicken on a broiler pan to roast (with the bottom lined with aluminum foil).* I salted and peppered the chicken first. Then, I basted it with my spice mixture and put it in the oven. Every 20 minutes I basted my chicken as it roasted for the next 2 hours, until the bird reached 175° internally. (If the chicken gets too brown, you can cover it with aluminum foil.)
*I find using the broiler pan is a great way to catch all the juices so you can make a fabulous gravy if you so desire.