“H is for happy and for what kind of dinner is most often just that evanescent, unpredictable, and purely heaven-sent thing” -M.F.K. Fisher
If there’s anything better than beautifully synchronized ingredients, it’s when they’re set to music. And this chicken is worth singing about. It comes out of the oven accompanied by gustatory wafts of fragrance, and the meat is so tender that it acquiesces to the knife without protest. So thank you to Simon and Garfunkel (and incidentally to Fiona Apple) for providing my inspiration and for suiting their tunes to this meal.
Simon and Garfunkel Chicken
1 free range chicken
1 handful of parsley, chopped (about 1/2 cup)
4 sprigs fresh sage
1 tbsp rosemary
8 sprigs fresh thyme
2 tsp hungarian paprika
2 tbsp butter
2 tbsp extra virgin olive oil
Preheat oven to 375° Squeeze the juice of 2 lemons into the bottom of your roasting dish along with the olive oil. Rinse and dry the chicken after removing the gizzards, and lay in the dish. (In my case, the chicken was already cut). Slice the butter and lay the slices evenly over the chicken. Rub with the herbs so that they really coat the whole bird, and dust with paprika. Place the lemon rinds inside the chicken. They will help tenderize it while it cooks. Cook for an hour. Remove from the oven and spoon the liquid from the bottom of the dish over the chicken. Enjoy!