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Sonoma-Cutrer Roasted Chicken

By Chef John Ash

Nothing compares to a beautifully prepared roast chicken. Pair this dish with Les Pierres Chardonnay for a truly unforgettable meal.

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    Serves 4

    Total Time 1 hour 10 minutes

    Prep Time 15 minutes

    Difficulty Level Easy


    6 tbsp unsalted butter, room temperature

    1 tbsp chopped fresh parsley

    1 tbsp chopped fresh thyme

    1 tbsp chopped fresh rosemary

    1/4 tsp fennel seeds, crushed

    1/2 tsp coarse salt

    1, 6 lb roasting chicken, rinsed, patted dry

    3 medium onions, peeled, quartered lengthwise (do not remove root end)

    14 garlic cloves, peeled

    1 c canned chicken broth

    1/2 c Sonoma-Cutrer Chardonnay

    1 1/2 tsp all purpose flour


    1. Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. Position rack in bottom third of oven; preheat to 400°F. Sprinkle the main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of the breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under the skin on breast and upper leg meat.

    2. Place chicken on the rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper. Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions, and garlic with 1 tablespoon herb butter.

    3. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert the wooden spoon into the main cavity; tilt chicken so that juices drain into the pan.

    4. Transfer chicken to platter; surround with onions and garlic. Tent with foil. Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into the medium saucepan.

    5. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in the paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

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