Week 4 – Cindy Palumbo’s (Classic) Roast Chicken & Rosemary (From Palumbo Family Vineyards in Temecula)
1 – 3 lb. whole chicken
Kosher salt and fresh cracked pepper to taste
1 small onion quartered
1/2 cup chopped fresh rosemary and thyme (combined)
4 cloves garlic (rough chopped)
6 pats of butter
Preheat oven to 350F. Season chicken with salt and pepper. Stuff with onion and herbs. Add fresh herbs, garlic and pats of butter tucked under the skin. This helps infuse the meat with extra flavor. Place the bird in a 9 x 13 inch baking dish or roasting pan. Roast in the preheated oven for 2 to 2 1/2 hours or until the chicken is cooked through and juices run clear. Cooking time depends on the size of your bird.
Cindy likes to serve this with a garlic and herb rice pilaf (out of the box) and steamed carrots or broccoli. Since roasting two chickens is as easy as roasting one, any leftover cooked chicken can be used in Chicken Tortilla soup. Email Cindy (Cinpvineyard@aol.com) for the recipe. Serve with Syrah. Enjoy!