My inspiration for this recipe, as its title suggests, is the Simon and Garfunkel song "Scarborough Fair." My other influence is Provençal cooking, or what is typically referred to as "the Cuisine of the Sun" — lots of herbs, garlic, and olive oil. — Franklin Becker, Good Fat Cooking
Reprinted from Good Fat Cooking by Franklin Becker and Peter Kaminsky. Copyright (c) 2014 by Franklin Becker. By permission of Rodale Books. Available wherever books are sold.
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon paprika
- 1 Tablespoon sea salt
- 1 Teaspoon garlic powder
- 1 organic roasting chicken (3 1/2 to 4 pounds)
- ½ Cup whole parsley
- ½ Cup whole sage
- ½ Cup whole rosemary
- ½ Cup whole thyme
- 1 lemon, quartered
- 4 cloves garlic
- 2 shallots, chopped
Preheat the oven to 450 degrees F. In a small bowl, mix the olive oil, paprika, sea salt, and garlic powder into a paste and rub it liberally on the inside and outside of the chicken. Stuff the cavity of the chicken with the parsley, sage, rosemary, thyme, lemon, garlic, and shallots. Truss the chicken.
Set the chicken on a roasting rack in a roasting pan and roast until the juices run clear and the internal temperature of the bird at its thickest part (the thigh) is 165 degrees F, 50 to 60 minutes.
Remove the pan from the oven and baste the chicken with the juices that have collected on the bottom of the pan. Let rest 15 minutes.
Present the bird whole to the table for a beautiful family-style presentation, or cut it into 8 pieces before serving.