Lemon Herb Chicken
The 2008 Davis Family Pinot Noir
Why I Like This Pairing:
Pinot Noir pairs will with a very wide range of foods-vegetables, fish, poultry, pork, lamb, pasta, stew, casseroles, even deserts.
This time I chose to do a wonderful Herb Roasted Chicken. Again a very simple recipe that relies on only two things: A good quality free range chicken and a good, solid roasting technique. That's really all good food is: Good product--well techiqued.
The other key to my version of roast chicken is the seasonings. I've never actually measured how much seasoning I use, so let me start by admitting the measurements I'm listing in this recipe are guesstimates. If in doubt, I say, use more. I season the heck out of my chickens (on both sides) and they always come out flavorful and juicy.
The Davis Family Pinot Noir has a fruit forward sense with a good amount of smoke on the nose and great fruit sense on the mid pallet, making this an ideal pairing with the Chicken.
Lemon Herb Chicken
Serves 4 as an entrée
1 large whole fryer chicken (4-5 lbs.)
Juice of 1/2 lemon
Zest of 1/2 lemon
2 cloves garlic, finely chopped
2 tablespoons fresh Italian flat leaf parsley, finely chopped
1 tablespoon garlic powder
2 teaspoons paprika
1 teaspoon herbs de provence
fresh cracked pepper to taste
kosher salt to taste
Preheat oven to 375
Remove giblets and clean chicken. Pat dry with a paper towel.
In a large roasting pan, place chicken, breast side down. Squeeze lemon juice over the chicken and season with half of all seasonings. Turn chicken breast side up. Squeeze lemon juice over chicken and season with remaining seasonings. Be sure to generously season all parts of the chicken, including legs and wings.
Roast in the oven (breast side up) for 60-75 minutes, until juices run clear.
Let rest 15-20 minutes, carve, and serve.
I would love to hear thoughts about this recipe and your thoughts on the wine.
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