One of winemaker Katie Vogt’s favorite autumn pairings is roast chicken with Pahlmeyer Chardonnay. And her favorite recipe is her grandmother’s, simple yet flavorful with garlic, lemon, and Herbs de Provence. Serve this heartwarming meal with crusty bread and a mixed green salad – and enjoy with our 2022 Pahlmeyer Chardonnay.
Ingredients
- Whole Chicken, 4-5 lbs. organic free range
- 1.5 Tbsp Herbs de Provence (Napa Valley Rub from Whole spice)
- 2 Lemons, sliced
- 2 Garlic bulbs, cut in half.
- 4 tsp. Olive oil
- ¾ cup chicken stock or white wine
- 2-4 Tbsp French Butter
- 2 tsp each coarsely ground Salt and Black Pepper
- cooking twine
Method
- Remove chicken from the fridge about 30 min before cooking and pat dry with paper towel. Set aside while you prep seasonings.
- Pre-heat oven to 425° F.
- Mix salt, pepper, and Herbs de Provence. Rub seasoning over entire chicken.
- Tie the legs together with cooking twine.
- Line the sliced lemons and garlic bulbs (cut side up) in a cast iron pan. Drizzle olive oil over each garlic head.
- Place seasoned chicken, breast side up, on top of the lemon and garlic.
- Roast chicken until the internal temp reads 160-165F, typically 45-60 minutes. The skin should be golden and crispy. Remove chicken from pan and allow to rest.
- Place the cast iron on the stove top over medium heat and deglaze with stock or wine, scraping up all the goodies from the bottom of the pan. Simmer about 5-8 minutes, allowing liquid to reduce.
- Squeeze roasted garlic into the sauce and incorporate.
- Add in the butter. Season with additional salt to taste.
- Squeeze roasted lemons into sauce and stir well.
- Drizzle sauce over sliced chicken and enjoy!
