1.Herb-Roasted Chicken

Mouth-watering aromatics, serve with Viine One Chardonnay

1 whole chicken (3-5 pounds)
1 Tbl olive oil
2 cloves garlic, peeled and minced
½ cup chopped fresh rosemary
1-2 cups Vine One Chardonnay
Salt and Pepper

Preheat oven to 400°. Place the chicken in a large roasting pan, legs up, and lightly drizzle the olive oil all over it. Rub the mince garlic into the skin of the chicken. Chop the rosemary leaves coarsely and sprinkle them over the entire chicken, evenly coating it with a fine layer. Add salt and pepper to taste. Lower oven to 350° and roast the chicken for one hour or so, until fork tender (fork should penetrate meat easily). About 10 minutes before the chicken is done, remove from oven, drizzle wine over it, and put it back in the oven to finish cooking. The wine will deglaze the pan and you can use this remaining juice as a sauce to spoon over the chicken. Serve with butternut squash risotto and goat cheese beet salad.

Husch Vineyards
Tasting Room: 4400 Hwy 128, Philo, CA 95466
Mail Address: PO Box 189, Talmage, CA 95481
Open Daily 10am to 5pm
1-800-554-8724
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