Scarborough Fair Chicken Recipe

Name: Scarborough Fair Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-lb free-range red cockerel, or other well-bred roaster, at room temp; 1 dozen shallots; 2 tablespoons olive oil; 2 lemons, quartered (preferably Meyer); 2 sprigs each: parsley, sage, rosemary & thyme; 4 cloves garlic, peeled and smashed; 1 tablespoon each: parsley, sage, rosemary & thyme, finely minced; finely grated zest from 1 lemon (preferably Meyer); 4 tablespoons unsalted butter, softened; 1/2 cup dry white wine; 2 tablespoons dry sherry

Servings: persons

1 4-lb free-range red cockerel, or other well-bred roaster, at room temp
1 dozen shallots
2 tablespoons olive oil
2 lemons, quartered (preferably Meyer)
2 sprigs each: parsley, sage, rosemary & thyme
4 cloves garlic, peeled and smashed
1 tablespoon each: parsley, sage, rosemary & thyme, finely minced
finely grated zest from 1 lemon (preferably Meyer)
4 tablespoons unsalted butter, softened
1/2 cup dry white wine
2 tablespoons dry sherry

1
Preheat oven to 400 degrees.
2
Wash chicken and dry it very thoroughly, then leave it uncovered in a cool, drafty spot as you prepare the other ingredients.
3
Peel the shallots and cut them in half. Toss with the olive oil and a teaspoon of salt and line the bottom of a roasting pan with them. (Pan should be only slightly larger than the chicken.)
4
In a small bowl, combine the minced herbs, lemon zest and butter and mix well.
5
Rub the chicken cavity with salt, then stuff it with the lemons, herb sprigs and garlic. Carefully separate the skin from the chicken's breasts and thighs and smear a thin layer of the herb butter underneath the skin, covering as much surface area as possible. Generously salt the exterior of the chicken and truss it.
6
Pour the wine over the bed of shallots, and set the chicken comfortably on top. Sprinkle the breast area with a few pinches of pimenton. Roast for about 75 minutes, basting with pan juices once or twice.
7
Remove the chicken from the oven, take it out of the pan and let it rest on a platter for 15 minutes so the juices can settle.
8
Meanwhile, pour the shallots and any pan juices into a food processor and make a smooth puree. Add the sherry, and salt and pepper to taste. If the gravy needs thinning, stir in a little chicken stock, any remaining juices from the chicken, some light cream or water.
9
Carve the chicken and pass the shallot gravy on the side.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 4-lb free-range red cockerel, or other well-bred roaster, at room temp, 1 dozen shallots, 2 tablespoons olive oil, 2 lemons, quartered (preferably Meyer), and more.

Yes, Scarborough Fair Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scarborough Fair Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions