Wine Country Roast Chicken
1 (4 pound) Organic Chicken
3 Tbsp Butter – room temperature
2 Meyer Lemons -cut into wedges
3 sprigs fresh Thyme
2 sprigs fresh Rosemary
1/2 bunch fresh Parsley
4 Cloves Garlic
2 Tbsp Grapeseed Oil
2 pounds Colored New Potatoes – cut in halves
1 Red Onions – peeled and thickly sliced
1 Head of Garlic – cut in half for the pan
1 cup White Wine – like Sauvignon Blanc or Chardonnay
Preheat oven to 400F
1) Make sure that the chicken cavity is empty ( sometimes you find the liver with other innards in there). Rinse the whole chicken, shake out the excess water and pat the skin dry with paper towel.
2) Salt and pepper the inside of the cavity and stuff with sliced lemons, herbs, and 4 cloves of garlic. With a cotton or natural kitchen twine tie the chicken legs together and with your finger massage skin with soft butter. Just like you would apply suntan lotion. Season well with salt and pepper the whole chicken and let it rest for 30 minutes.
3) Drizzle some Grapeseed oil in a large baking pan, add the sliced potatoes, red onion slices and the sliced head of garlic, season with salt and pepper and mix it well until all well coated. Spread the potatoes in a single layer and pour in the wine. Carefully place chicken, breast-side up atop potatoes.
4) Roast in the preheated oven for about 1 hour 15 to 30 min.
Every 20 – 30 minutes Baste the meat with pan juices gently toss the potatoes around and rotate the pan.
Your chicken is done when an instant read thermometer reach 165F to 170F when checked in the thighs. Remove chicken from the oven and let it rest 15 minutes before carving, this will keep the meat beautifully moist.
If you like to make a pan juice or gravy then carefully remove one cup of the cooking liquid from the baking pan.