In exactly one hour -- with a nod to Jamie Oliver -- even a guy can nail this delicious, simple roast and look like a star chef!In a roasting dish, stuff the bird with chunks of fresh lemon, smashed garlic and diced red onion. Squeeze the juice of half a lemon over top. Season well with salt, crushed black pepper and herbes de Provence. Place in the middle of the preheated oven at 450F.
And DON'T touch it for exactly one hour.
The result -- perfectly crispy golden skin and moist, delicious tender meat. Voila!
Now, what to serve with it?
You could start the juices flowing with a fresh, light, fruity Prosecco from Duca Catemario, $19.95.
Then, proceed to a trusty grapefruity, crisp Riesling from New York State's l'Amoreaux Landing, $27.95, or perhaps an elegant Ontario Pinot Noir from Flat Rock Cellars, very Burgundian for your $$34.95. Staying with reds, you might go for the big, rich, ripe Tempranillo/Cabernet star from La Legua in Spain called El Transformador, $18.95! There's also a silky, ripe Chianti, L'Oca Ciuca (crazy Goose!), for a mere $14.95, that could nicely dance with your crazy good chicken.
They're all in this weekend's Vintages release.
