Vineyard Harvest Roasted Chicken



2 hours


15 minutes

  • 5 pound whole chicken
  • Half lemon
  • 2 sprigs rosemary
  • ½ tablespoon kosher salt
  • Freshly ground black pepper
  • About ½ pound seedless red or black table grapes
  • 1 cup pearl onions
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon minced garlic
  • ½ cup chardonnay wine
  • 1 teaspoon honey clover
  1. Preheat oven to 375 F (convection setting if available) with a rack in the lower middle.
  2. Remove chicken from fridge, remove and discard gizzard from inside cavity (or keep to make a sauce later). Pat dry and place on cutting board.
  3. Salt and pepper the inside of the chicken cavity. Place lemon and rosemary inside.
  4. Using baking twine, tie legs closed.
  5. Pat outside of chicken dry with paper towels. Salt outside of chicken and place in casserole dish breast side up.
  6. Place washed leaves (still on stem) around outside of chicken.
  7. To prepare pearl onions, boil for 60 seconds, remove from water and chop off bottom end. Squeeze to release onion from skin. Place in dish around chicken.
  8. In a small saucepan, add olive oil and garlic over medium heat. Sauté for about two minutes or until garlic is flavorful.
  9. Add wine and bring to a simmer. Cook for about three minutes, then add honey and stir.
  10. Pour wine mix around base of chicken (do not pour over top).
  11. Cover with foil tightly and cook for an hour and 30 minutes.
  12. Remove foil from chicken and increase temperature to 400 F. Roast until browned and skin is crisp, about 15-20 minutes.
  13. Check internal temperature of chicken to ensure it is at least 165 F. Rest for at least 10 minutes. Carve and serve.

Note: Great with salad, mashed garlic potatoes, and seasonal veggies.