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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 and would go great with a chilled bottle of champagne. The chicken can be marinated up to three days in advance for even more flavor.
- Season the chicken evenly with the ingredients below and marinate up to three days in advance.
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.
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