Simon Garfunkel Roast Chicken Recipes

Steps:

• Pound the chicken breast halves to flatten.
• Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks.
• Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated.
• Place breasts in greased baking dish.
• Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken.
• Bake 30 minutes in a 325 deg. F. oven.
• Pour wine over chicken and bake another 25-30 minutes.

Steps:

• For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F.
• Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
• Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
• For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
• While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
• Serve the sweet potato cakes with the chicken and some lemon wedges on the side.

Steps:

• Preheat oven to 425.
• Spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
• In a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
• Set aside.
• Quarter the potatoes (do not peel), then cut them into 1/2" pieces.
• Set aside.
• Rub some salt and about 2 tsp.
• of the herb mixture mixture into the cavity of the chicken.
• Then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
• Rub some salt on the outside of the chicken and brush with some of the olive oil.
• Sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
• In a large bowl, toss the potatoes and shallots with the remaining olive oil and herb mixture, and the remaining bay leaf, crumbled into a few pieces.
• Mix well.
• Spoon the vegetables evenly around the chicken in the baking dish and bake, uncovered, for about 1 hour and 15 minutes, or until the juices run clear when pierced in the thickest part of the thigh and the legs can be moved easily.
• While baking, occasionally baste the chicken and turn the vegetables.
• When the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
• Cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
• (If necessary, you can keep it warm in a very low oven.) SAUCE: Pour the pan juices into a large glass measuring cup and degrease.
• (One way is to dab the grease that has risen to the top with clean, dry paper towels until it is soaked up.) Add enough stock to measure 2 cups.
• Pour the balsamic vinegar into the baking pan and bring to a boil over medium heat on top of the stove, scraping up any browned bits.
• (You can continue working in the baking pan or transfer the contents of the baking pan to a small saucepan at this point-- whichever is easiest for you).
• Boil for about 4 minutes or until reduced to a glaze.
• Add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
• This should take about 10 minutes.
• Reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
• Taste the sauce and adjust the seasonings to taste.
• Stir in the parsley.
• Slice the chicken and serve with the vegetables.
• Spoon sauce on top.

Steps:

• 1. Flatten chicken breasts between sheets of waxed paper. Spread each breast with 1 tsp. butter and sprinkle with salt and pepper. Place 1 slice of cheese on each piece of chicken, then roll and tuck ends. Fasten with toothpicks if needed.
• 2. coat lightly with flour. Dip in egg. Roll in breadcrumbs and arrange in baking dish. Melt remaining butter and add parsley, sage, rosemary and thyme. Pour butter mixture over chicken. Bake, uncovered, 30 minutes at 350. Pour wine over chicken and baste with butter drippings; Bake 20 to 30 minutes longer. Remove toothpicks and serve. Serves 4 to 6

Steps:

• Preheat oven to 350 degrees.
• Flour, egg, then bread crumb each piece of chicken and put in a 9 X 12-inch dish.
• Melt butter and add parsley, sage, rosemary, thyme and wine.
• Pour mixture over chicken.
• Bake for 1 hour.