Kessler-Haak Roast Chicken with Lemon and Fresh HerbsA featured Wine Club recipe for Kessler-Haak Vineyards.
This simple recipe will fill your home with the enticing and mouthwatering smells of a classic home-cooked meal. The roasted chicken is flavorful and tender. Serve with mashed potatoes, green beans and a glass of the Kessler-Haak Pinot Noir.Yield: 4
Prep Time: 30 Minutes
Cook Time: 75 Minutes
• 1 4-pound chicken
• 3 large fresh tarragon sprigs plus 2 teaspoons chopped
• 3 large fresh thyme sprigs plus 2 teaspoons chopped
• 4 3x1 inch lemon peel strips plus 2 teaspoons grated lemon peel
• 2 tablespoons olive oil
• ½ cup dry white wine (chardonnay works well)
• ½ cup canned low-salt chicken broth
Preheat oven to 350°F. Rinse chicken; pat dry. Sprinkle chicken inside and out with salt and pepper. Place herb sprigs and lemon strips inside main cavity. Rub outside with oil, then chopped herbs and grated lemon peel. Place chicken in roasting pan.
Roast 45 minutes; then pour mixture of wine and broth over chicken. Continue cooking until juices run clear when the chicken thigh is pierced, basting often with pan juices, about 30 minutes. Slice and serve chicken with pan juices.
Mashed potatoes, fresh green beans, summer Santa Barbara salad on the side go very well with this entrée. Serve with a glass of our Pinot Noir.