Crispy Aromatic Rub Roasted Chicken
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The skin is the thing! Filled with layers of flavor. The chicken is juicy and the rough chopped presentation makes you want to eat with your fingers!
WINE PAIRING: JUXTAPOSITION CABERNET SAUVIGNON NAPA VALLEY 2011
Serves 6
INGREDIENTS
- 1 whole chicken, preferably organic, at minimum without antibiotics
- 2 tbsp GC NAPA VALLEY Buttery Extra Virgin Olive Oil
- 3 1/2 tbsp GC Napa valley Poultry Rub
- 2 tsp GC NAPA VALLEY Sage Finishing Sea Salt
- 2-3 Lemons sliced 1/4” thin- prefer Meyer if available
- 2 tsp GC GC NAPA VALLEY Culinary Lavender Tellicherry Pepper
TO PREPARE
- When preparing chicken, you must clean all surfaces, cooking utensils, and your hands with soap and water, and mildly chlorinated water or Ajax
- Turn oven on to 350 degrees
- Rub chicken skin and cavity with lemon halves to freshen flavors. Rinse with water. Dry with paper towel.
- Brush skin with Buttery Extra Virgin Olive Oil and rub GC Chicken Rub onto all the skin areas and cavity.
- Push slices of lemon under skin and in the cavity. Use all the lemons.
- To roast chicken: Leave chicken whole and tuck wings under the body. Place on a metal rack in a roasting pan. Cook at 450 degrees for 15 minutes. Reduce heat to 375 degrees for 40 minutes. The skin will be toasty brown and crisp.
- The chicken is done when the juices run clear from the chicken when a fork is inserted into the leg joint.
- Remove from oven. Let rest 10 minutes and rough cut into 3”x 3” pieces, leaving legs & wings whole.
- Sprinkle a pinch of Sage Sea Salt and Culinary Lavender Tellicherry Pepper over meat.
TO SERVE
Arrange chicken pieces on a platter garnished with fresh sage sprig, or place on top of desired side dish: quinoa, pasta, or wild or brown rice.
GABRIELLE COLLECTION JUXTAPOSITION CABERNET SAUVIGNON NAPA VALLEY 2011
The Chicken is rubbed with a spice blend of exotic cardamom and turmeric, which beautifully complement the spicy finish of the wine. More wine details at www.gabriellewine.com.