My inspiration for this recipe, predictable from its title, 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.
Ingredients
How to Make It
- preheat the oven to 450°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°F, about 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.