Wine Roasted Chicken

9 months people. It’s been NINE freaking months of blogging and I have not once blogged about roasting a chicken. This ridiculous has got to end. There are few things that are as simple, delicious, and beautiful as a chicken properly roasted, served on a platter and eaten with family and friends. I have discussed how chicken is one of my least favourite choices. But leave me all the bones and the skin, and chicken becomes the perfect meat for me.

I do have a confession though. I am guilty of rarely roasting up a bird for just Kyle and I. We typically don’t indulge in such a meal unless visitors are knocking on our door with hungry mouths. I’m not sure why not – the chicken takes little over an hour to cook and while it’s in the oven I could lazily sit in front of my computer learning how to solve world hunger staring at Pinterest & dreaming about decorating our new home. Plus there are so many amazing things you could do with leftover roasted chicken, like THIS. So if I were to make a resolution for this year, it’ll be to roast a chicken at least once a month – even if it’s just for Kyle and I.

So, what makes this chicken any different (or better) than the kajillion roasted chicken recipes out there? Well, at it’s most basic level, not much. I pat it dry, give it an olive oil bath, and sprinkle liberally with salt and pepper. But then my secret weapon comes out and I can roast up the juiciest chicken without ever worrying about it going dry. I received a wonderful piece of pottery from Kyle’s mom & step-dad for Christmas a while back (thanks again!) and it’s perfectly suited for roasting a little bird. There is a little reservoir in the middle that can be filled with liquids and then you gently (?) impale the chicken over the reservoir. Following this, the chicken is propped up with lots of delicious veggies. I suppose I could put beer in the reservoir…and this could be a riff on “Beer Can Chicken” but I thought we’d stay classy and fill it with white wine. That was a good plan.

Now I’ve been trying to think about how you could do this in your oven, since I am assuming most of you don’t have this fantastic doo-dad in your home. First thought was a Mason jar filled with the wine and you would put the chicken over that and then into your roasting pan. Bad Idea People! Don’t even think about it – upon researching the thought, it was discovered that opening and closing the oven (which one has a tendency to do when roasting animals) can cause Mason jars to shatter! Yikes. I’m pretty sure I just saved 7 of you from certain death by esophageal bleeding by simply stating this won’t work. Your welcome. Here’s my idea: drink a beer, or a Pepsi, or a carbonated water if you’re so inclined – just make sure you drink it out of a can. Then rinse out said can (making sure you get your germs off of it), gingerly fill the can with a dry white wine, and voila! you have a makeshift vessel for Chicken Impaling.

Wine Roasted Chicken & Veggies

1 4lb chicken
olive oil
salt & fresh ground pepper
3 sprigs of thyme
approx. 1/2 cup dry white wine
1 small sweet potato, peeled and diced
2 carrots, peeled and diced
2 ribs of celery, diced
1 small onion, diced
5-6 cloves of garlic
1/2 tsp dry sage
1 cup of chicken stock
2 Tbsp flour

Let chicken come up to room temperature – approximately 1 hour.

Preheat oven to 475°F. Rub the chicken with olive oil, about 2 Tbsp. Sprinkle liberally with salt and pepper (I used sea salt, but use whatever you prefer). Pour about 1/2 cup of white wine into the can (or into your pottery dish), along with 2 sprigs of thyme, then place the chicken over the can and into your roasting pan.

In a large bowl toss all the veggies together with about 1 Tbsp of olive oil, 1 tsp of salt, and 1/2 tsp pepper. Chop up the remaining sprig of thyme  – toss the thyme and sage with the veggies. Place the vegetable mixture into the roasting pan with the chicken. Put everything into the oven and immediately turn the temperature down to 400°F. Roast the chicken for approximately 1 & 1/2 hours, or until the chicken reaches a temperature of 180°F.

Remove the chicken from the oven, cover with foil, and let rest for approximately 15-20 minutes. Meanwhile, with a slotted spoon, transfer the vegetables to an oven proof dish and return them to the oven (turn it off) to keep warm. Pour the drippings from the roasting pan into a saucepan, turn the heat onto medium high. Mix the chicken stock and flour, then pour into the saucepan with the drippings. Bring to a boil then reduce to a simmer. The gravy is ready when it coats the back of a spoon.

Carve the chicken and serve on a platter with the roast vegetables and along with the gravy.

Serve 4 – 6.


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