Are you going to Scarborough Fair:
Parsley, sage, rosemary and thyme.
Remember me to one who lives there.
She once was a true love of mine.
I grew up listening to Simon and Garfunkel – brings back such memories. Such a haunting melody. Scarborough is a small coastal town in England, and Scarborough Fair was a popular Medieval gathering held in mid-August that lasted 45 days. The song itself actually dates back to Medieval times (a little fact I did not realize). I remember when “Bridge Over Troubled Waters” was the popular song of the day. My cousin had it played at her wedding. It was the first wedding we (my siblings and I) were actually able to attend. I think Mom and Dad felt we would be okay at a “hippie” wedding set in a park. (As dad put it a gathering of long-haired, barefooted college kids). It’s not that we would have misbehaved, it’s that in general traditional church weddings would have bored the pants off even the best behaved children. On the ride home, my youngest sister questioned why we had not attending a wedding before since weddings were so much fun! What does all this have to do with roasted chicken? Nothing, except the title of the recipe, Simon and Garfunkel music and my thoughts wandering about.
Wouldn’t it be fun to serve up this beautiful chicken in a casual setting, with Simon and Garfunkel playing in the background? I can envision sitting down to a table with bottles of wine, baskets of warm bread and beautiful grilled vegetable platters surrounding this beautiful herb infused chicken. Good company, good food and good conversation. Now that’s what I call a party!
Parsley, Sage, Rosemary & Thyme Roasted Chicken
1 tablespoon chopped fresh Parsley
1 tablespoon chopped fresh Sage
1 tablespoon chopped fresh Rosemary
1 tablespoon chopped fresh Thyme
1 teaspoon sea salt
1/4 teaspoon white pepper
1 (5-to 6-pound) Roasting Chicken
1 tablespoon Olive oil
1 teaspoon Hungarian Sweet Paprika
Preheat oven to 350 degrees.
In a medium-sized bowl, combine Parsley, Sage, Rosemary and Thyme, season with salt and pepper. Using your hand, gently separate skin from chicken. Rub seasoning mixture under skin and inside cavity, reserving some for the outside.
Place the herb-rubbed chicken onto a rack over a roasting pan. Pour a little Olive oil over the chicken, rub the remaining herb mixture into the oil and sprinkle with paprika.
Cover roasting pan with aluminum foil and place chicken in the oven for 2 hours.
Remove aluminum foil and roast the chicken an additional 25 to 30 minutes, or until no pink remains and juices run clear.
Remove from oven, tent to keep warm and let rest for about 10 minutes. Split chicken in half, transfer to large serving platter and garnish platter as desired with additional fresh herb sprigs.