Rosé Roasted Chicken
A few years back we created this great blend with our friends at Ruinart champagne to pair with their Rosé. Here we use it on one of our favorite roasted chicken one-pan meals, which would also go great with a chilled bottle of champagne. The chicken can be marinated up to three days in advance for even more flavor.
Ingredients
- Season the chicken evenly with the ingredients below and marinate up to three days in advance.
- 1 whole chicken, cut into 8 pieces or 8 pieces of your favorite parts
-
2 Tbsp 1764 blend
- ¼ cup olive oil
-
2 tsp fine sea salt
-
2 tsp ground black pepper
- -
- 2 Tbsp lemon zest
- 2 Tbsp lemon juice (both from about 1 lemon)
-
2 tsp fine sea salt
-
1 tsp ground black pepper
- 1 pound of Yukon gold potatoes cut into 1” thick wedges
- 1 cup red onion, peeled and thinly sliced (about 1 large onion)
- ½ cup olive oil
To Season the Chicken:
For the Vegetables:
Directions
- Preheat the oven to 400°F.
- In a large bowl, toss the lemon zest, lemon juice, salt, pepper, potatoes, onions, and olive oil to coat evenly.
- In a large roasting pan (see recipes notes below), place the vegetable mixture in the bottom of the pan.
- Place the seasoned chicken on top, spacing them evenly in the roasting pan.
- Roast the chicken and vegetables in the oven for one hour or until the chicken is nicely browned and cooked through and the potatoes are tender.
- Enjoy!
Recipe Note
Recipe Notes
For this dish, I like using my paella pan for this dish. It has the right amount of surface area for the chicken and vegetables to cook evenly, with delicious drippings in the pan to sauce each plate. My pan is about 13”, the handles make the platter easy to handle, and the presentation at the table is beautiful.
A great tip for roasting in the pan is to spray the pan with nonstick cooking spray for easier cleanup and better roasting on the bottom.
Questions? Contact helen@laboiteny.com
