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Roasted Chicken with White Wine and Rosemary

May 8, 2012 By Talya Tate Boerner Leave a Comment

My favorite roasted chicken recipe…

Roasted Chicken with White Wine and Rosemary

Roasted Chicken with White Wine and Rosemary

1 Whole Chicken
Olive Oil
White Wine
Sea Salt
Pepper
Small Orange
Lemon
Small Potato
Small Yellow Onion
Rosemary
Garlic

Wash and pat dry the chicken. Place in a roasting pan. Fill the cavity of the chicken with slices of orange, lemon, chunks of potato and onion, rosemary stems and whole garlic cloves. Don’t be shy – stick your hand up in there and stuff it full of these goodies. Rub the bird with olive oil, salt and pepper. Be generous with the salt and pepper. Pour about a half cup of wine in the pan and over the chicken. Cover tightly with foil and roast at 350 for about an hour.  It will depend on the size of the chicken so keep a watch on it. Baste it with the wine occasionally. Uncover and roast an additional 20 minutes or so at 425 for extra brown crisp skin. Discard the fruit and veggies in the cavity.  That was just for flavor. Deglaze the drippings with more white wine for a delicious sauce. 
If anyone in Dallas needs rosemary, feel free to cut some from our enormous rosemary bushes. If anyone needs wine, talk to Harold. He knows all the best deals around.

talya

Musical Pairings:

Beach Boys, “Gettin Hungry”

Rosemary beside our porch

Filed Under: Food & Recipes Tagged With: Food, rosemary

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Talya Tate Boerner


Hi! I'm Talya. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Baylor graduate. Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE

and

GENE, EVERYWHERE: a life-changing visit from my father-in-law


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