Aromas of Caramel Green Apples, Vanilla and candied Fennel, bright fruit upfront with flavors of fresh Pears, Apricots, Dried Pineapple, Leechy Nut, and Vanilla lead to the crisp refreshing finish. Enjoy with fresh fruits and cheese, spicy thai or mexican foods, and good ole American BBQ
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Garlic Herb Butter Roast Chicken
Ingredients
- 4 pound whole chicken, at room temperature
- 1/4 cup unsaluted butter, melted
- 3 tablespoons olive oil
- 1/4 cup white wine (2021 Tagaris Pinot Gris)
- 1 lemon, halved
- salt and pepper
- 2 tablespoons fresh chopped parsley
- 4 garlic cloves, minced
- 1 head of garlic, roughly peeled and cut in half
- 3 fresh whole rosemary sprigs
Steps
- Preheat oven to 430°F. Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine, and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chickn and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string, or tuck under the bird to prevent burning.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until skin is golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzle with pan juices and remaining lemon half cut into wedges or slices.
- Enjoy!
Notes: Internal temperature should read 165°F on the chicken after resting for 10 minutes.
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The price of this product varies with the quantity of products ordered in the category "Estate Wines"
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