Roast Chicken and Bistro Salad
Chardonnay from Mâconnais
The Mâconnais is Burgundy’s southernmost region. Thus, its Chardonnays often present as rounder and riper. Compared to the Cote d’Or, Mâcon Villages offers great value, especially as a weeknight pairing for this classic dish.
With the proliferation of rotisserie chickens offered at every deli and grocery nowadays, it’s hard to make the case for roasting one’s own. But given the simplicity of this recipe, you should. Enjoy the kitchen-filling aromas followed by pride when guests ask where you bought the golden bird.
Serves 3-4; Total Time: 1 hour 15 minutes
1 3–5 lb. whole organic chicken, washed and patted dry
Kosher salt, to season
Freshly cracked black pepper, to season
2 small lemons, halved and divided
1 small orange, quartered
1 head of garlic, halved crosswise (leave peel on)
½ stick (1/4 cup) unsalted butter, melted
Bistro Side Salad
1 head butter, red, or green lettuce, washed and roughly chopped
1 small red onion, sliced thin (optional)
¼ cup extra virgin olive oil, good quality
2 tablespoons sherry vinegar
1 teaspoon honey
1 small shallot, minced
Sea salt, to taste
Freshly cracked black pepper, to taste
1. Preheat oven to 425° and set rack in center of oven. Arrange chicken on cutting board with breast facing up. Place one lemon, half the orange, and half the garlic inside chicken cavity. Season cavity with salt and pepper. Tie legs together with kitchen string. Generously season the exterior of chicken, including under the wings, with salt and pepper.
2. Transfer chicken, breast side up, to a baking dish or small roasting pan. Arrange remaining lemon, orange, and garlic (cut side down), around chicken. Pour melted butter over chicken and transfer to oven. Roast until chicken is browned, checking for doneness after 45 minutes. Chicken is done when juices run clear. To check, pierce meat near leg joints. If juice is pink, continue roasting in five-minute increments until clear.
3. Let chicken rest 15 minutes before carving. In the meantime, assemble bistro salad. In a medium bowl, whisk together olive oil, vinegar, honey, and shallots. Season with a pinch of salt and pepper, to taste. Toss with lettuce just before serving. Top with onion, if using.
4. Transfer chicken to a platter. Remove contents of cavity. Carve meat and divide between plates. Top servings with pan juices, and garnish with roasted lemon, orange, and garlic. Divide salad between plates and serve.