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Perfect Roasted Chicken
Print Recipe

Perfect Roasted Chicken

Ingredients

Brine

  • ½ bunch Italian parsley
  • ½ bunch thyme
  • 5 lemons cut in half
  • 2 cloves garlic
  • ¼ cup local honey
  • 6 peppercorns
  • 1 cup kosher salt
  • 1 gallon filtered water

Chicken

  • 1 whole organic chicken
  • 2 tbsp. unsalted butter
  • salt & pepper
  • 2 garlic cloves
  • ½ bunch parsley

Instructions

  • Make the brining solution by combining all ingredients in a large pot.
  • Rinse and place chicken in brine and refrigerate for 8–12 hours.
  • Remove chicken from the brine. Rinse and dry thoroughly with paper towels.
  • Let chicken rest at room temperature for two hours.
  • Preheat oven to 475°.
  • Rub the chicken inside and out with the unsalted butter and salt and pepper.
  • Fill the cavity with the garlic and remaining parsley.
  • Truss the bird and bake for 20–25 minutes.
  • Lower the heat to 400° and cook for an additional 30–45 minutes or until the internal temperature reaches 165°.

Notes

2017 Tempranillo

Servings: 4

Chef: Tim Keller

Wine Pairing: 2017 Tempranillo

Planted to the Tinta de Toro clone, our Block 2 of Tempranillo once again delivered exceptionally ripe and naturally balanced fruit in 2017. We continue to be impressed by this block of young vines and its ability to develop a fully ripe and mature fruit profile at modest sugar levels while retaining natural acidity. This wine shows the vintage’s elegant and refined personality while still providing the fullness of aroma, flavor, and body Rogue Valley Tempranillo is known for. Ripe black cherry, black plum skin, and blueberry fruit drive the aromas with vanilla bean and cinnamon hints. Deep flavors of fruit compote, blackberry, and plum are framed by toasted oak, olive tapenade, and savory spice on the finish. There is no doubt this wine will benefit from short- to medium-length aging and blossom from 2022 to 2027.