SCARBOROUGH FAIR ROAST CHICKEN

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Scarborough Fair Roast Chicken image

The perfect roast chicken, using Scarborough Fair herbs--parsley, sage, rosemary and thyme and organic free-range chicken. This makes a lovely Sunday meal served with gravy made from the drippings if desired, and stuffing (see my recipe #117776), seasonal veggies, and mashed potatoes.

Provided by BecR2400

Categories     Whole Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 (3 1/2-4 lb) organic free-range roasting chickens
3 tablespoons butter, melted
1 bunch herbs (parsley, sage, rosemary and thyme)
1 lemon, quartered
kosher salt
fresh ground black pepper
1/4 cup dry white wine

Steps:

  • Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
  • Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
  • Generously salt and pepper the chicken, inside and out.
  • Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.
  • Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
  • Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.
  • Roast the chicken for about 45 minutes, or until chicken is nicely browned.
  • When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.
  • Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.
  • Before serving, remove the herb stuffing from inside the bird, discard.
  • Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.

Nutrition Facts : Calories 633.8, Fat 47.8, SaturatedFat 15.7, Cholesterol 208.6, Sodium 231.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 45.6

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