A simple, flavourful weeknight roast where chicken and vegetables cook together in a white wine and olive oil marinade, creating rich pan juices perfect for dipping crusty bread or serving over grains.
Serves: 6
Ingredients
- 1 whole free-range chicken, split in half
- 2 pounds small new potatoes
- 1 pound whole cremini mushrooms
- 2 large carrots, roughly chopped into 1/2-inch pieces
- 2 onions, peeled and cut into wedges
- 10 cloves garlic
- 1 1/2 cups white wine
- 1/2 cup Della Terra Premium Extra Virgin Olive Oil
- 4-inch sprig fresh rosemary
- Sea salt & fresh ground pepper
Directions
Preheat oven to 350°F.
Thoroughly whisk together Della Terra Premium Extra Virgin Olive Oil and white wine.
In a 9x13-inch roasting pan, toss all vegetables with half of the wine and olive oil mixture. Season generously with salt and pepper and sprinkle with half of the rosemary leaves.
Rinse and pat the chicken dry.
Place a roasting rack over the vegetables.
Coat the chicken with the remaining wine and olive oil mixture. Season generously with salt and pepper on both sides, then place skin-side up on the rack above the vegetables.
Roast for 45–60 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
Serve with the roasted vegetables and spoon over the pan juices.
Best enjoyed with crusty bread, or served over pasta, rice, or quinoa.