Simon Garfunkel Roast Chicken Recipes

CHICKEN SIMON AND GARFUNKEL

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.

PERFECT ROAST CHICKEN WITH POTATO CAKES

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.

SIMON & GARFUNKEL ROAST CHICKEN

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.

THE ORIGINAL SIMON & GARFUNKEL GRILLED CHICKEN RECIPE

Steps:

• Prep. Cut out the spine and then cut the bird into parts, including the breasts, wings, and drum with thigh combo. If you wish, remove the skins. If time permits, salt the meat an hour or two before cooking and keep it in the fridge. This is called dry brining.
• Wet the the chicken parts lightly with water and sprinkle the rub on generously.
• Fire up. Preheat the grill using a 2-zone setup. On a gas grill, turn the burners on one side to medium or high as seen in the photo at right. On a charcoal grill, light your coals and push them all to one side. Shoot for 325°F on the other, indirect heat side. You cannot measure the temp properly with a center mounted lid thermometer. Get a good digital grill thermometer that has a probe that you can place on the indirect side near the grate, where the meat is. 325°F is a good temperature for browning skin and melting fat, and it is not too hot so there will not be a lot of shrinkage or toughening of proteins the meat. The skin will shrink a bit. If you haven't read it yet, now would be a good time to look over my article on calibrating your grill. If you want, you can throw some wood chunks on the fire. Don't soak the wood (click here to read more about how to use wood and why you don't need to soak it).
• Cook. Place the meat on the indirect heat side and close the lid. You probably won't need to flip the pieces, so just let them get nice and brown on the bottoms, but check to make sure the bottoms aren't burning. As the meat roasts on the indirect side, juices and flavors aren't squeezed out by the high heat, the skin doesn't burn, and there will be no flareups. When the white meat hits about 145°F, flip it skin side down and place it on the other side over the direct heat. Move the dark meat over the direct heat when it hits about 150°F. On a gas grill, I crank it full bore and flip it every minute or two so both sides get good and dark, but don't burn. As the white meat hits 155°F and the dark meat 165°F, take them off. The white meat will rise to the safe serving temp of 160°F and dark meat will rise to its optimal temperature of about 170°F.
• Serve. Plate and serve the chicken immediately.

BRINED ROAST CHICKEN

Steps:

• Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
• Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
• Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.

SIMON AND GARFUNKEL CHICKEN

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.

CHICKEN SIMON AND GARFUNKEL

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