by Rick Bakas
1 free ranch whole chicken
2 whole heads of garlic, unpeeled and cut in half horizontally
2 TBSP Extra Virgin Olive Oil
1 cup white wine
3/4 cup chopped fresh herbs: Rosemary, Thyme, Lavender, Marjoram
Salt and Pepper
Preheat oven to 375°
Rinse chicken inside and out with cold water. Drain and pat dry. Mix together 1 TBSP fresh ground pepper, 1TBSP sea salt and herbs in a small bowl.
In a 9×14 roasting pan, cover chicken with olive oil making sure to coat entire bird. Rub salt, pepper and herb mixture all over chicken including inside the cavity. Wrap chicken legs together with string. Put halved garlic heads into pan around chicken. Put roasting pan in oven on center rack and cook for 20 minutes. Baste chicken with wine and roast for another 25 minutes. Baste chicken again using pan juices. Turn chicken over and repeat process. After 90 minutes chicken skin should be golden brown. Chicken is done when clear juices run from thigh after poking with a knife.
Place chicken on platter with tail in the air so moisture and juices flow downhill to breast meat. Cover with foil and let chicken stand 10 minutes before serving with roasted garlic.
Here’s a chicken dish that’ll go with that buttery butterball Chardonnay you’ve been wanting to open. It’s chicken. Keep it simple and enjoy! A few wines I’d serve:
+ Au Bon Climat Nuits Blanches Chardonnay – Santa Barbara
+ Sokol Blosser Evolution – Oregon
+ Domaine Jean-Marc Vincent, Les Hautes, Auxey-Duresses 2006 – Burgundy
Rick is also founder of Bakas Media