Pairing: Herb-roasted chicken

Herb-roasted chicken, infused with flavors of fresh rosemary, thyme, garlic, and lemon, pairs exceptionally well with wines that can complement its savory and aromatic profile. The delicate flavors of the chicken, combined with the fragrant herbs, call for wines that balance acidity and body without overwhelming the dish. White wines like Chardonnay, especially those from Burgundy, offer a buttery, oaked profile that enhances the dish’s richness, while Sauvignon Blanc provides a crisp, refreshing contrast. Light-bodied reds like Pinot Noir or a Grenache-based Côtes du Rhône can also work beautifully, bringing out the earthier tones of the herbs.

Recipe

Ingredients

  • Chicken: 1 whole chicken (about 4-5 pounds)
  • Herbs: Fresh rosemary, thyme, and parsley
  • Garlic: 4 cloves, minced
  • Lemon: 1, halved
  • Butter: 2 tablespoons, melted
  • Olive Oil: 2 tablespoons
  • Seasonings: Salt and freshly ground black pepper

Instructions

  1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels and place it in a roasting pan. Rub the chicken inside and out with olive oil, melted butter, salt, and pepper.
  2. Stuff the Chicken: Stuff the cavity with fresh herbs (rosemary, thyme, and parsley), the halved lemon, and half of the minced garlic. These aromatics will infuse the chicken with flavor as it roasts.
  3. Season and Roast: Sprinkle the remaining garlic over the chicken and around the pan. Place the chicken breast-side up in the oven and roast for 1 hour to 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  4. Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute. Carve the chicken and serve with roasted vegetables or a fresh green salad.
  5. Wine Pairing: Pair your herb-roasted chicken with a glass of oaked Chardonnay for a rich, creamy complement, or opt for a Sauvignon Blanc if you prefer a lighter, zestier contrast. For red wine enthusiasts, a light Pinot Noir or Grenache-based Côtes du Rhône offers a delicate, fruity balance that enhances the flavors of the herbs and roasted chicken.

Serve With

Pinot Noir, Grenache

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Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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Grenache

Grenache, also known as Garnacha in Spain and Cannonau in Italy, is a versatile red grape variety known for producing wines with a wide range of styles, from light and fruity to rich and full-bodied.

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