Roasted Chicken (with vegetables)

By October 23, 2018 February 12th, 2019 No Comments
Roasted chicken with Chilean Carmenère by Root: 1

Roasted Chicken (with vegetables)

(For 4 servings)

Prep time: 1 h 50 min
Difficulty: easy
Cannot be frozen

What you’ll need
  • 1 whole chicken, ~3.5 lb, trimmed with giblets removed
  • 1 small apple
  • 1 small orange
  • 4 medium white potatoes, peeled and cut into chunks
  • 2 large carrots, peeled and roughly chopped
  • 1 yellow bell pepper, cored, seeded and chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 tbsp olive oil
  • 2 tbsp butter, softened
  • 1 tsp dried oregano
  • 1 tsp dried sage
  • 150 ml | 5 fl oz | 2/3 cup dry white wine, e. g. Root: 1 Sauvignon Blanc
    kosher salt
    freshly ground black pepper

1 Preheat oven to 350F.

2 Stuff chicken with apple and orange. Tie with butcher’s twine; you can ask and have your butcher do this for you, if preferred.

3 Arrange vegetables in a roasting pan, drizzle with olive oil, and season with some salt and pepper, tossing to combine.

4 Sit strung chicken on top and rub with softened butter. Season with dried herbs, salt and pepper. Pour wine around pan.

5 Roast for about 1 hour 20-30 minutes until juices run clear when thickest part of thigh is pierced; it should register at least 175F on a meat thermometer.

6 Remove from oven and loosely tent with a sheet of aluminum foil.

7 Let chicken rest for at least 10 minutes before carving and serving with vegetables.


Serve with a glass of Root: 1 Carmenère

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