At first glance, the thought of roasting an entire bird may seem like something you would reserve for the weekend or a special dinner.
But this no fuss recipe makes enjoying a roasted chicken easy and delicious. It is a recipe that you really just throw together in a pot, and tastes incredible!
When paired with a high mineral/lime peel flavoured, cool climate Riesling like Charles Smith Wines – Kung Fu Girl Riesling, this bird sings!
Riesling and ginger are exceptional together, and each in this combination pull out the best of all worlds. If you are going to try and pair an alternate Riesling, be sure to steer clear of the sweeter choices usually labelled under 10% ABV, and if it is a German variety, look for one that is designated Kabinett from the Mosel.
These wines will be lighter in flavour profile and style than their Spatlese and Auslese siblings, as they are made from grapes picked earlier in the harvest when sugar levels in the berries are lower.
1 Medium Fryer Chicken – legs tied back,
4 Medium Lemons
2 Sprigs Fresh Rosemary
8 Sprigs Fresh Thyme
1 Bulb of Garlic – (mince 3 cloves, leave remainder with peel on and lightly crushed)
2 tsp Kosher Salt
1/4 tsp ground black pepper
1 tbsp Black or Mixed Peppercorns
1.5 tsp fresh ginger (can used dried in a pinch, just use less)
4 tbsp butter – softened
Preheat oven to 350F
Slice lemons into 1 inch slices and place 3.5 lemons in the bottom of a dutch oven or deep roasting pan with a lid. I love my Le Creuset Doufeu for this recipe, as the shape of the lid allows for moisture retention as the lemons break down while cooking.
Place remaining 1/2 lemon, 1 sprig of rosemary, and 3 whole garlic cloves inside cavity of the chicken. Place remaining whole bulbs of garlic in the bottom of the dutch oven with the lemon slices.
In a small bowl combine ginger, minced garlic, 1 tsp of salt and .5 tsp of ground black pepper with softened butter.
Carefully lift the chicken skin off of the breast/legs by inserting your hand underneath it at the rear cavity of the bird. Be careful to gently lift and not tear the skin.
Take the seasoned butter and massage the butter under the skin. Keep a little remaining butter to rub on the outside of the bird. Once the bird is coated, place inside the dutch oven.
Place chicken on top of lemon slices and whole garlic cloves in your small roaster/dutch oven.
Top with black peppercorns, thyme and rosemary sprigs, and a squeeze of lemon juice from one of your slices if desired.
Season with remaining salt.
Roast bird covered in the oven until internal temperature reaches 110F
Pull from oven and baste with juices from bottom of the roaster. Remove thyme and rosemary sprigs if they are significantly browned, if not – tuck in with lemons in the pan juices.
Return to the oven and roast UNCOVERED until internal temperature of the thigh reaches 165-170F, and juices run clear.
Pull from oven and allow to rest for 10-15mins.
Remove chicken from the roaster/dutch oven and carve.
Top pieces with juices from the bottom of the roasting pan, and enjoy!
Serves 4-6 depending on the size of the bird.
Side dish ideas: This recipe is great served with Simple Brown Buttered Carrots or sauteed green beans!