Recipes

Whole Roasted Chicken

This Classic Roast Chicken recipe is a go-to favorite! Because of the use of citrus and herbs, this chicken can pair beautifully with both our Russian River Chardonnay or our Santa Barbara Pinot Noir. Try pouring a glass of both wines over dinner and see how each brings out different components of the chicken - the Chardonnay with the citrus and butter and the Pinot Noir with the herbs, roasted chicken skin and tender meat.

Recommended Wine Pairing(s):

• Russian River Chardonnay
• Santa Barbara Pinot Noir

Ingredients

• (1) 5-6 lb. roasting chicken
• 2 lemons
• 1 small orange
• 1 Tbsp lavender buds
• 1 Tbsp fresh thyme
• 1 Tbsp fresh rosemary
• 1 Tbsp fresh oregano
• 1 Tbsp fresh basil
• 3 cloves garlic
• 1 Tbsp honey
• 1 small yellow onion, quartered
• extra virgin olive oil
• 2 Tbsp unsalted butter, softened
• sea salt and black pepper

Directions

• Preheat the oven to 350° F.
• Remove gizzards and clean cavity of chicken completely. Pat dry. Using a mortar and pestle (or food processor/blender), add the zest of 1 lemon, lavender buds (if available), thyme, rosemary, oregano, basil, 1 garlic glove, sea salt and pepper to taste. Grind to paste-like consistency. Add 2 - 4 tsp of olive oil and honey to mortar, and grind again to incorporate all ingredients (if using food processor/blender, make sure to pulse gently - don't create smooth paste).
• In small bowl, add butter, 1-2 Tbsp olive oil, zest of lemon, and salt and pepper to taste ans stir. Using fingers, gently work skin away from chicken breast and slather lemon-butter under skin, careful not to break the skin.
• Gently spread lemon-lavender paste over chicken. If too dry, drizzle a little more olive oil over chicken. Season chicken with salt and pepper. Place onion, the other 2 garlic cloves, and 1 lemon, quartered, plus any remaining herbs into the cavity of chicken. Triss the legs of the chicken and place on rack in roasting pan. Place in oven and roast for approximately 1 1/2 hours or until the juice runs clear from the thigh. Remove from oven and let sit 10 minutes prior to serving. Pour the roasting juices through a sieve and serve with chicken.