Lemon Garlic Roast Chicken

Golden, juicy, and infused with bright citrus and aromatic garlic, this roast chicken is a comforting yet elegant dish. The crisp skin and tender meat make it a perfect pairing for a vibrant Sauvignon Blanc.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil or melted butter
• 4 cloves garlic, minced
• 1 lemon, zested and sliced into rounds
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano (or 2 tsp fresh)
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• ½ tsp paprika (for color)
• 1 small onion, quartered
• 2 sprigs fresh rosemary (for stuffing)
• 2 sprigs fresh thyme (for stuffing)
• ½ cup chicken broth or dry white wine (for roasting)

Instructions:

1. Prepare the Chicken:
   • Preheat the oven to 425°F (220°C).
   • Pat the chicken dry with paper towels (this helps get crispy skin).
2. Make the Marinade:
   • In a small bowl, mix olive oil (or melted butter), garlic, lemon zest, lemon juice, Dijon mustard, salt, pepper, oregano, thyme, rosemary, and paprika.
3. Season the Chicken:
   • Rub the marinade generously all over the chicken, making sure to get under the skin for maximum flavor.
   • Stuff the cavity with the quartered onion, lemon slices, and fresh rosemary and thyme sprigs.
4. Roast the Chicken:
   • Place the chicken on a rack in a roasting pan or cast-iron skillet.
   • Pour chicken broth or dry white wine into the pan to keep the meat juicy.
   • Roast for 45 minutes, then baste the chicken with the pan juices.
   • Continue roasting for another 20-30 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
5. Rest & Serve:
   • Let the chicken rest for 10-15 minutes before carving to retain its juices.
   • Serve with roasted vegetables or a fresh salad.

Wine Pairing:

Pair with Home Run Sauvignon Blanc—its crisp acidity and citrusy notes enhance the bright lemon and herb flavors of the chicken.