Name: Rose Roasted Chicken
Yield: 4
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

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.

Rose Roasted Chicken

Author: Lior Lev Sercarz
Servings: 4
Category: Main Course

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

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!