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Roasted Chicken

with savory root vegetables


Roasted Chicken Recipe

Prep Time: 15 minutes
Cooking Time: 1.5 hours (plus 30 minutes resting time)
Serves: 6

We love to make whole roasted chicken, because you can get a few meals for the price of one. It starts with enjoying the roast chicken itself, but once you've had enough of that you can put the meat in sandwiches or chicken salad, and then use the carcass to make stock. In this recipe, butter, celery and two fresh herbs (sage and thyme) flavor the chicken and keep the meat incredibly juicy. The root vegetables cooked with the chicken pick up extra flavor from the pan juices.

Since the meat is so buttery and juicy, a natural wine pairing is Chardonnay, which also has a rich body and buttery quality. Because the chicken has a very clean and delicate flavor, we prefer a Chardonnay that is moderately oaked or unoaked, and has a nice balance of fresh acidity versus a total butter bomb. We find Chardonnays from Central California are a great fit, and this is where we've sourced both the Splurge and Steal wines paired with this recipe.

Pairing Options

2010 Bernardus Chardonnay, Central Coast
Appealing flavors of ripe fear and a kiss of oak. Balance of rich body and juicy acidity. ($24.99)

2011 Clos LaChance Chardonnay, Monterey County 
Clean style with no aging in oak. Fruit-forward with tropical notes of pineapple.

Roasted Chicken Ingredients:

1 3-4 lb whole chicken
5 tbsp butter, softened
4 white potatoes
4 sweet potatoes
4 carrots
2 yellow onions
1 celery stalk
handful each of fresh sage and thyme
2 tbsp olive oil

Roasted Chicken Cooking Instructions:

1.) Preheat oven to 350 degrees. Prep chicken by removing giblets and neck from the inside cavity, and rinsing inside and out with water. Pat dry.

2.) Peel and cut both types of potatoes into even, large chunks (6-8 per potato). Peel and halve onions. Peel and chop carrots into 3-4 large chunks lengthwise. Cut celery into 3-4 large pieces lengthwise.

3.) Generously season chicken skin and the cavity with salt and fresh black pepper. Place 3 tbsp butter inside cavity along with celery, sage and thyme.

4.) Rub remaining butter over the chicken skin. We find this is easiest (although it's messy!) to do with your hands.

5.) Place whole chicken into a large roasting pan and surround with the potatoes, sweet potatoes, carrots and onions.

6.) Drizzle olive oil over root vegetables, season with salt and fresh black pepper, and stir vegetables to ensure oil and seasonings evenly coat them.

7.) Roast chicken for 1.5 hours. Note the chicken may take a little more or less time depending on your oven. Check the progress with a meat thermometer, inserting deep into the breast meat without hitting bone. When it reads 157 degrees, it's done! (Carryover cooking will bring it up to 165 degrees).

8.) Once done, remove from the oven and cover with tinfoil. Allow to rest for 30 minutes. This resting time both lets that carryover cooking happen, and also lets the juices redistribute back into the meat.

9.) Carve the chicken, and serve with a mix of the root vegetables. We like to pair this with a simple roasted vegetable like zucchini and crookneck squash flavored with a hint of thyme to echo the herbs in the chicken. Enjoy!

Next recipe: Stuffed Chicken Breast



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