Roasted Chicken in Garlic-Wine Herb Sauce

 

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• Cooking and Prep: 2 h 10 m
• Serves: 4
• No Allergens

We ate out on Friday night a few weeks ago, and I offered to bring the chicken, among other things. I tried this chicken and wanted an honest opinion. When the hostess said it tasted like a dish served by elegant weddings, I knew it was in.

 

Personally, I enjoy experimenting with fresh herbs and love the flavor they impart to foods. In this dish, the herb infusion is subtle but noticeable. Complemented by the garlic and wine, it really is special.

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Ingredients (12)

Main ingredients

• 1 onion, sliced

• 8–10 cloves garlic, diced

• 1 chicken, cut into quarters or eighths

• 2 tablespoons olive oil

• 1 cup Baron Herzog Chenin Blanc or other semidry white wine

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  Baron Herzog Chenin Blanc

• 1 teaspoon kosher salt, or to taste

• 2 dashes black pepper

• 2 generous handfuls fresh parsley, minced, or 2 large cubes Gefen Frozen Parsley

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  Gefen Frozen Parsley

• a handful of fresh basil, minced, or 1 cube Gefen Frozen Basil

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  Gefen Basil

• 1 bay leaf, crumbled

• 1 pound (450 grams) baby potatoes (optional)

Sommelier Suggests

• Flam Blanc

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  Flam Blanc

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Start Cooking

Prepare the Chicken

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Place onion and garlic on the bottom of a roasting pan lined with Gefen Easy Baking Parchment Paper. Clean chicken and pat dry. Lay on top of onion-garlic mixture.

3. Combine olive oil, wine, salt, pepper, and herbs in a small bowl. Pour evenly over the chicken. Sprinkle the bay leaf around. Add potatoes if desired.

4. Bake for one and a half hours covered and half an hour uncovered.

Variation:

If you can find these herbs for Pesach, add them in as well: 1/8 teaspoon each oregano and thyme, and rosemary. When making this during the year, add one tablespoon Dijon mustard to the sauce. I tried it with all the herbs and the mustard, and just with the parsley and basil. It’s superb both ways.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller