Best Scarborough Fair Roast Chicken Recipes

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SCARBOROUGH FAIR CHICKEN WITH WHITE WINE



Scarborough Fair Chicken With White Wine image

I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.

Provided by Karen From Colorado

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut in half
1 head garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary leaf
1 teaspoon fresh thyme
onion salt (to taste)
black pepper (to taste)
2 cups dry white wine
1 whole lemon, juice of, large fresh

Steps:

  • Brown chicken and garlic in a small amount oil in a large frying pan.
  • Sprinkle herbs, onion salt and pepper on top of chicken.
  • Pour wine over chicken and herbs.
  • Wash and cut lemon in half.
  • Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
  • Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
  • Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

SCARBOROUGH FAIR CHICKEN



Scarborough Fair Chicken image

Categories     Chicken     Bake

Yield serves 2

Number Of Ingredients 12

Olive oil spray
1 cup white rice
1 cup plus 1 tablespoon broth (chicken or vegetable) or water
1/2 to 3/4 pound chicken breasts or thighs
Sea salt and freshly ground black pepper
3 to 5 garlic cloves, chopped
3 to 5 shallots, chopped
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
5 fresh parsley sprigs
3 fresh sage leaves
4 fresh thyme sprigs

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
  • Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
  • Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • nutrition information
  • Calories: 459
  • Protein: 34g
  • Carbohydrates: 76g
  • Fat: 5g
  • Cholesterol: 75mg
  • Sodium: 54mg
  • Fiber: 4g

CHICKEN SCARBOROUGH FAIR



Chicken Scarborough Fair image

...parsley, sage, rosemary, no thyme. Recently, I needed an elegant way to serve guests ordinary chicken for a special occasion. I dug out my Pavoratti CD and blasted my creative juices to flowing and came up with this recipe. It got raves! Hope you will try it :)

Provided by Gingerbee

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 whole chicken breasts, halved lengthwise
2 cups buttermilk
1/4 cup butter
2 medium onions, sliced thin
4 cloves garlic, sliced thin
4 strips bacon, chopped small
1 teaspoon salt
1 teaspoon pepper
2 cups marsala wine or 2 cups sherry wine
2 tablespoons flour
1 teaspoon Italian parsley (chopped)
1 teaspoon dried sage (powder or crushed leaves)
1 tablespoon dried rosemary (crushed)
1 (4 ounce) package Philadelphia Cream Cheese

Steps:

  • To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
  • Remove skin, salt and pepper each piece.
  • Place in a large bowl.
  • Add 2 cups buttermilk to tenderize for about an hour.
  • In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
  • Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
  • Remove from pan and set aside.
  • Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
  • Remove and repeat with the remaining chicken.
  • Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
  • Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
  • Let this cook for 5 minutes to burn off the alcohol.
  • Add onion mixture, parsley, sage, rosemary.
  • Stir in cream cheese.
  • Dissolve flour in 1/4 cup of water; add to the sauce.
  • Cook until just slightly thickened.
  • Adjust salt and pepper to taste.
  • Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
  • Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
  • It makes an amazing sauce to serve over rice.
  • **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.

SCARBOROUGH ROASTED CHICKEN



Scarborough Roasted Chicken image

I found the original recipe on another site. I tweaked it to make it my own. I love that it uses parsley, sage rosemary and thyme, so I named it Scarborough Roasted Chicken.

Provided by Diane C.

Categories     Chicken

Time 2h30m

Number Of Ingredients 10

1 large chicken
1 medium lemon
2-3 large garlic cloves
1/2 tsp dried sage
2 tsp parsley flakes
1 &1/2 tsp dried rosemary
1&1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter

Steps:

  • 1. Preheat oven to 350 degrees. Pull out a 9x13 baking pan. You can roast the chicken on a rack or straight in the pan. Either way works fine. Chef's choice.
  • 2. In a small bowl, mix the sage, rosemary, thyme, and parsley. Add the salt and pepper. Mix well. Measure out 2 tsp. of spice mixture into another small bowl. (You should have 2 small bowls of spice mixture.)
  • 3. Take one of the small bowls of spices and cream in the 2 T butter with a fork. Blend well.
  • 4. Peel and slice the garlic. Slice the lemon in half and set aside.
  • 5. Prep the chicken. Remove the extras, the liver, heart and gizzards. Trim off the extra fat pieces near the bottom. Place the chicken in the pan. Now, loosen the skin over the breasts and legs. You can slide your fingers in under the skin or use a wooden spoon.
  • 6. Place half of the sliced garlic in the cavity of the chicken. Slide the rest of the sliced garlic under the chicken skin, spreading it over the breasts and legs.
  • 7. Using your fingers, spread the herb/butter under the skin. You can use a spoon or knife, but be careful not to puncture the skin.
  • 8. Squeeze half of the lemon over the chicken. Squeeze the other half into the cavity of the chicken. Put 1 tsp. of the spice mixture into the chicken cavity. Tuck the used lemon halves into the chicken cavity. Sprinkle the remaining spice mixture over the chicken.
  • 9. Place the chicken in the preheated oven. Roast for 1 &1/2 to 2 hours. Check the chicken at 90 minutes to see if it is done. If the chicken isn't done, put it back in the oven for another 30 minutes.If the leg joints move loosely, that's a good sign. Or you can use a meat thermometer. The chicken should register 165 degrees. Let the chicken rest for ten minutes. Enjoy!
  • 10. Notes: I usually buy fryers, not roasters. When I prep a chicken, I remove the wrapper, then rinse the chicken off with water and pat it dry with a paper towel. You can cook the chicken liver, heart and gizzards if you like. Fresh lemon juice is the best. Reconstituted will work but fresh is best.

SCARBOROUGH FAIR CHICKEN BARLEY SOUP



Scarborough Fair Chicken Barley Soup image

Intrigued by a packet of fresh poultry herbs I found at the store, this recipe uses Parsley, Sage, Rosemary and Thyme (which reminded me of the Simon and Garfunkel song, inspiring the name for this soup). Aside from the bouillon, there is no added salt needed, as the flavor is lovely without it.

Provided by NavyWifenMom

Categories     Whole Chicken

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces
6 quarts water
chicken bouillon, according to package directions (I use paste style, as it's less salty than cubes)
6 carrots, sliced into 1/2 inch pieces
4 celery ribs, sliced into 1/2 inch pieces
1 medium onion, chopped
1 1/2 cups pearl barley
2 teaspoons fresh parsley, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Steps:

  • Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

SCARBOROUGH FAIR CHICKEN & RICE



Scarborough Fair Chicken & Rice image

My mom started making this back in the early 70's. Total comfort food!

Provided by Theresa Kailany

Categories     Chicken

Time 1h5m

Number Of Ingredients 13

1 chicken, cut into serving pieces
2 can(s) cream of chicken soup
2 can(s) water, (soup cans)
3 c minute rice
2 tsp ground thyme
1 tsp celery seed
1 Tbsp parsley flakes
pinch rosemary
pinch sage, dried
1/2 c chopped green onion
1 tsp salt
1 tsp pepper
1/2 stick butter

Steps:

  • 1. Melt butter in large frying pan and saute chicken pieces til lightly browned. Remove chicken from pan and let pan cool a bit. Then add the soup and whisk in the water as the pan heats up again. Add the spices and bring to a boil. Lower heat and add green onions, stirring occasionally.
  • 2. Place dry rice in large casserole dish and pour soup mixture over and stir to moisten rice. Place chicken pieces over soup/rice mix and bake, covered for 45 minutes.
  • 3. Bake at 375*

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