Poulet Grand-Mère (Grandma-Style Chicken)

INGREDIENTS

• 1 whole free range chicken, split in half
• 2 pounds small new potatoes
• 1 pound of whole cremini mushrooms
• 2 large carrots, roughly chopped in to ½" pieces
• 2 onions, peeled and cut in to wedges about 1" at the thickest part
• 10 cloves of garlic
• 1 ½ cup of white wine
• ½ cup Ultra Premium Extra Virgin Olive Oil, robust intensity
• 4" sprig of fresh rosemary
• sea salt & fresh ground pepper to taste

DIRECTIONS
Preheat the oven to 350°F.

 

Thoroughly whisk the olive oil with the wine. In a 9"x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables. Position a roasting rack over the vegetables.

Rinse and pat the chicken halves dry. Place chicken in a large bowl and pour the remaining wine oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.

Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 °F.

Serves 6