Sunday Roast Chicken

Sunday Roast Chicken

Whole roasted chicken is so easy to make I don't know why I don't make it more often. I mean, this is a perfect Sunday afternoon meal.


Throw some veggies in the bottom of a dutch oven, drizzle them with a little white balsamic vinegar and white wine, season the chicken and stuff it with lemon and herbs, then put it on top of the veggies and you're ready to roast.

Sunday Roast Chicken

Serves 2-4 (depending on if you eat both the light and dark meat)

Oven 400 degrees F

Ingredients:

1 3-4 pound whole chicken (I used organic, all natural, free range)

1 small bunch baby carrots, stems removed
1 pound small new potatoes
4 stalks celery, cut into thirds
5 large cloves garlic, peeled
1 large clove garlic, peeled and minced
3 stems fresh rosemary
1 stem fresh rosemary, leaves only
2-3 Tablespoons O California White Balsamic Vinegar
1/4 cup white wine (or chicken stock)
1 lemon, halved
3 Tablespoons butter, softened to room temperature
kosher salt
fresh cracked pepper
kitchen twine

Place carrots, potatoes, celery, 3 cloves of garlic, and 2 stems of rosemary in the bottom of a large 7-quart dutch oven or roasting pan. Drizzle with balsamic vinegar and wine. Season with salt and pepper.

Yum! Smooth and sweet with
notes of apple and pear.
O's white balsamic is all natural,
no chemicals used, which explains why
it's so fresh tasting!

Remove giblets from inside chicken, if included, and discard. Wash chicken and pat dry with paper towels. Season inside of chicken with salt and pepper. Place both halves of lemon, 2 cloves of garlic, and 1 stem of rosemary inside the cavity of the chicken.

to stuff in the cavity of the chicken

In small dish mix together softened butter, minced garlic, rosemary leaves from 1 stem, 1 teaspoon kosher salt, and 1 teaspoon fresh cracked pepper.

Place some of the butter mixture under the skin of the breast and rub the rest all over the chicken. Using kitchen twine, tie the drumsticks together and tuck the wing tips under. Then place the chicken on top of the vegetables.

Place in oven and roast uncovered for 60-90 minutes until meat thermometer inserted into thickest part of the breast registers 165 degrees and juices run clear. If chicken starts to get too brown, place the cover on the pan.

Remove from oven, place cover on pan and allow to rest for about 10 minutes before serving.

incredibly moist chicken with hints of rosemary and lemon,
the veggies are flavorful and slightly tangy from the white balsamic

Wine Pairing:

2009 Irony Pinot Noir

$17 at Tom Thumb/Vons

This California Pinot is beautifully smooth and very light with traces of cherry, toasted vanilla, and earthy undertones. Paired with this roasted chicken, it's a nice departure from the obvious Chardonnay.