Spring Herb Roasted Chicken
with Lemon, Thyme & Fennel
A Pairing for our Betty's Vineyard Chenin Blanc

Serves 4
90 Minutes To Prepare

Make this on a Sunday or anytime want to impress your guests. Chenin Blanc’s citrus flavors mirror lemon and thyme, while its fresh acidity complements the chicken fat, olive oil, and garlic. The wine’s floral nose also pairs well with the fennel and tarragon aromatics.

Serve with our Betty's Vineyard Chenin Blanc.

INSTRUCTIONS

INGREDIENTS

1 whole chicken

1 large fennel bulb, sliced

1 lemon (zest + juice)

3 tbsp olive oil

3 garlic cloves

1 tsp ground thyme

Fresh tarragon for garnish

½ tsp each salt & ground pepper

DIRECTIONS

Mix olive oil, garlic, lemon zest, thyme, salt and pepper and rub all over the chicken.

Roast ~60–70 min at 425°F (220°C) on a bed of fennel slices until crisp.

Take the roasting pan drippings (separated from the fat) and drizzle them over the chicken on the plate.



Finish with lemon juice and garnish with a sprig or two of fresh tarragon