This Is one of my go to dinners for a cold wintery night. It’s not just sure to warm your bones but it’s one of those easy all in one dishes that is as delicious as it is simple. You’ll want to pair this with a very fine white wine. I recommend a Sauvignon Blanc or a Pinot Grigio.
What you’ll need:
1 Free Range Organic Chicken
1 Bundle of fresh Rosemary
1 Bundle of fresh Sage
A Jar of fresh peeled organic garlic
A bag of Organic baby Carrots
A medium onion cubed
1 bag of small potatoes cubed
Olive Oil
Grill Mates Montreal Seasoning for Chicken
Salt and Pepper
1 tablespoon of flour
1/2 cup chicken stock
1 Good Bottle of white wine
Ok in a medium roasting pan add the cleaned and dried chicken, surround with all of your vegetables cubed onion and potatoes, baby carrots, Toss in some whole cloves of garlic, also chop some up and sprinkle over chicken and vegetables along with the rosemary and sage chopped as well. Drizzle ample amount of olive oil over the entire contents of the pan, sprinkle with Montreal Seasoning and a little salt and pepper to taste. Roast covered in a 350 degree over for 1 1/2 hours and then uncover for 30 minutes until skin is crispy and golden brown. Scoop entire contents of the roasting pan out with a slotted spoon and onto a decorative platter, arranging the vegetables around the chicken. Reserve the drippings in the pan to make a gravy on the stove top by adding a flour paste (1 tablespoon of flour to I/2 cup of chicken stock or water) Stir with a wire whisk over a medium heat, thin down with a bit of the white wine. Serve with your wine and preferable in front of a cozy fire. Enjoy!
Meli's Produce 