Nicole's Roasted Chicken
Pairs Well With
1 (4½- to 5-pound) fresh chicken
2 teaspoons of sea salt
2 teaspoons of black pepper
1 teaspoon of paprika
1 teaspoon of cumin
1 lemon cut into quarters (I like to use Meyer lemons when in season)
3 cloves of garlic, peeled and smashed
2-3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
2 fresh sage leaves
Rinse chicken and remove giblets if included, pat chicken dry. Place the chicken in a glass baking dish with breast side up. Rub the cavity with ½ teaspoon of salt. Take remaining salt and mix with pepper, cumin and paprika and rub underneath skin of breast, thighs and legs. If there is seasoning remaining, sprinkle over top of chicken (I can never fit all of it under the skin).
Take 2 quarters of the lemon, all the garlic and herbs and stuff into cavity. It is easier if you put the lemons and garlic in first, then form a bundle with the fresh herbs and stuff in the middle of the cavity. Place remaining two quarters of lemon in the glass dish to roast alongside the chicken.
Roast for approximately an hour before checking temperature. Using a meat thermometer, check the thigh and when it reads 160°F, chicken is done. Let it rest for approximately 10 minutes and squeeze the roasted lemons from the glass dish onto the chicken before carving. Serve with fresh spring vegetables lightly sautéed in olive oil.
Winery President Nicole Carter’s Whole Roasted Chicken is comfort food that pairs perfectly with our Russian River Pinot Noir. A crispy skin coated in fresh herbs and a scattering of spring vegetables bring out the best in this lush yet bright wine.