Roast Chicken with Spring Vegetables
Roast chicken is simple in preparation, yet makes a lovely presentation at the dinner table. Garnished with sprigs of fresh rosemary, sage, and parsley and served with spring vegetables, this dish is as healthy as it is tasty. Perfect for guests or an easy weeknight family meal. Pair with Slayer - a delicious zinfandel blend.~ SAM ZinPunk
Equipment
- roasting pan
- heavy-bottomed sauté pan
Ingredients
- 1 whole spring chicken
- 1 cup Cypher Ethereal White Rhone
- juice of one lemon
- sprigs of fresh rosemary, sage, and parsley
- baby carrots
- spring onions
- spring peas
- butter
- egg noodle
- 2 cups chicken stock
Instructions
- Preheat oven to 375 degrees.
- Open a bottle of Cypher Grenache Blanc and pour yourself a glass, sip throughout.
- Wash chicken and remove giblets, season well inside and out with salt and pepper, stuff part of your fresh herbs, one lemon halved and 4T butter in the cavity of the chicken. Smear a little butter under the skin for extra goodness.
- Roast in a 375-degree oven until tender and done (approx. 45 min) set aside to cool.
- In a heavy-bottomed sauté pan add a little butter and sauté cleaned and cut veggies starting with onions and carrots adding peas last, just until tender, set aside.
- In the same pan deglaze with white wine and a touch of lemon juice (hopefully you’ve saved a little of that Grenache blanc).
- Add chicken stock and reduce until rich and slightly thick, season and add chopped fresh herbs and finish with a little butter (this is a natural reduction so it shouldn’t be super thick like gravy).
- Cut chicken into 8 pieces and warm slightly in the oven, platter with veggies, and liberally pour the sauce overall.
- Serve with egg noodles, coq au vin style!
Notes
This dish will go superbly with the Cypher Slayer zinfandel blend.
