There is nothing like the aroma of chicken roasting in the oven on a cool autumn day. Serve a delicious full-bodied Chardonnay with a tender oven-roasted juicy chicken and your guests will be swooning. I prefer a buttery, creamy, light to moderately oaked Chardonnay with this dish. The richness of this meal requires a fuller bodied wine. Grab your favorite Chardonnay or try one of these great producers! Bon Appetit.
Recommended Producers
- Michael Shaps Chardonnay, Charlottesville, VA (SRP: $26)
- Grgich Hills Chardonnay, Napa, California (SRP: $38)
- Cakebread Chardonnay, Napa, California (SRP: $40)
Recipe: Roast Chicken (This recipe was inspired from Barefoot Contessa’s Engagement Chicken)
5 lb chicken
1 lemon (quartered)
1 head of garlic (cut in half)
1/2 spanish onion
handful thyme sprigs or rosemary
1/4 stick butter
1 tbs Herbs de Provence
Salt & Pepper
Olive Oil
Pre-heat oven to 425 degrees. Remove giblets from chicken cavity and generously salt & pepper cavity. Stuff the bird with lemon, onion, garlic & thyme.
Place chicken in small roasting pan and truss the legs. Gently separate the skin from the chicken breast and smear the butter & herbs de provence mixture underneath the skin. This is a great trick that keeps the chicken super juicy! Drizzle olive oil on top of the skin and season with salt & pepper. Roast chicken for about 1 hr and 15 min or until juices run clear and meat thermometer reads 165 degrees. A good rule of thumb is about 15 minutes per pound at 425 degrees. If the chicken is getting too brown on the outside, cover with aluminum foil half way through roasting and remove at the end to ensure you have nice crispy skin.
Serve with garlic yukon gold mashed potatoes and broccolini for an elegant meal.
