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Wine Country Recipe: Provencal Roasted Chicken

Thursday, February 21st, 2013

Provencal Roasted Chicken Recipe

Courtesy of Callaway Vineyard & Winery

Roasted chicken is the perfect comfort food. It’s easy to cook and yields delicious results. If you have an extra ten minutes, go ahead and marinate the chicken before roasting. Use an organic chicken if possible. Not only are they raised humanely, but they taste better too. Roasted chicken will eat well with just about anything. From a green salad and baguette to grilled vegetables or a creamy risotto, there’s no shortage of creative combinations to complete your main course.

Serves 5-6

Ingredients:

1 Whole Chicken 3-4 lbs
2 tbsp olive oil
4 oz soft butter
Kosher salt and freshly ground pepper
Fresh herbs: lavender, rosemary, thyme, sage, bay leaf, marjoram
4 cloves garlic, lightly smashed
1 lemon, halved

Directions:

1) Preheat oven to 375 F. Rinse chicken under cold running water. Pat dry and place in a roasting pan, breast side up.

2) Pierce the inside of each thigh with the tip of a knife, then stud a clove of garlic into the hole.

3) Season the cavity of the chicken liberally with salt and pepper. Place the cut lemon, remaining garlic and ¾ of the herbs (stems can be intact) inside the chicken cavity.

4) Chop the remaining herbs; incorporate the herbs w/ the butter, olive oil, salt and pepper, then rub over outside of the chicken and under the skin.

5) Tie the legs together to ensure that the bird cooks evenly.

6) Roast until the chicken is cooked to 165 degrees when meat thermometer is inserted into the thickest part of the thigh, approximately 1 hour; cooking time will vary depending on your oven and size of the chicken.

7) Baste bird with the pan drippings every 15 minutes or so.

8) After the chicken is fully cooked, place on a platter to let rest for about 7-8 minutes.

9) For a quick sauce, deglaze the roasting pan with a generous splash of Callaway white wine and 2 cups of chicken broth or water. Scrape the bottom of the roasting pan with a spatula to loosen the browned bits, then cook over medium-low heat until reduced by half. Slice or segment chicken and spoon sauce over to serve.

Suggested Wine Pairings: Callaway 2009 Special Selection Dolcetto & Callaway 2010 Special Selection Sauvignon Blanc

Enjoy!

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