This melt in your mouth Blueberry & Pinot Noir Roasted Chicken is so flavorful and easy to make. It has a subtly sweet undertone that taste like summer.
There is just something about a whole roasted chicken that makes me feel like the picture of domestic achievement. I’m not exactly sure what it is, but when I make one, I feel like I have succeeded massively at life – even more so when I step back and think about how simple it was to make! Today’s Blueberry & Pinot Noir Roasted Chicken is no exception. It takes an hour and half to bake, you open the door once to throw on the liquid, and that liquid at the end gets blended into a sauce! It’s a perfect busy day meal, and a great way to kick off our month of savory meals using berries! Here we go!
Skills & Techniques
Before you start making todays Blueberry & Pinot Noir Roasted Chicken, here are some culinary proficiencies I recommend brushing up on. These will help you rock out this recipe like the champion you are!
- How To Roast : This goes through all the details of what roasting is and how it differs from baking
- Buying & Storing Berries : To help you pick the best berries at the market and make sure they don’t go bad before you use them.
- How To Buy & Store Fresh Herbs : So your rosemary doesn’t go bad before you get to make this recipe.
- How To Make Stock : So you can put those chicken bones to use and make flavorful stock for other recipes later!
My husband can easily eat an entire roasted chicken by himself in one sitting. If you are the opposite of us and happen to have leftovers of this Blueberry & Pinot Noir Roasted Chicken, then I recommend that cut away the breasts from the breastbone before storing in a reheatable airtight container. You can leave the wings, thighs, and legs on the bone if you like, this just allows you to be able to choose a container that isn’t so large that it has to accommodate the breast bone & cavity, as well as the meat. You can store your chicken in the refrigerator like this for up to 5 days.
For the sauce, I recommend putting it in it’s own air-tight container. The primary reason for this is that it prevents your chicken from turning purple. If you don’t mind your chicken looking a bit like Barney, go ahead and throw the sauce in with your leftovers, then when you go to reheat it, it will serve as a braising sauce that you can spoon on your chicken for serving.
If you would like to reheat your leftovers, I recommend:
- Preheat the oven to 325°F
- Place the chicken in bottom of an oven-safe pan so that none of the pieces of chicken are overlapping. Put a lid on the chicken and bake for 20-30 minutes or until the chicken is reheated throughout.
- Place the sauce in a small saucepot on stove during the last 10 minutes of the chicken cooking. Bring to a simmer.
- Remove the chicken from the oven, drizzle with sauce and serve.
Blueberry & Pinot Noir Roasted Chicken
I’m really excited for you to try this recipe for Blueberry & Pinot Noir Roasted Chicken. The blueberry adds a subtle sweetness and undertone to the pinot noir that always makes me think of visits to Maine and summertime. I would like to mention something really quickly – you know those Murphy’s Law days where things just don’t go your way? That was the day I took the photos for this meal – do as I say, and not as I do, and roast your chicken with the breast side up. 🙂
Get your free printable grocery list for this Blueberry & Pinot Noir Roasted Chicken HERE.
This grocery list has everything that you’ll need to make this Blueberry & Pinot Noir Roasted Chicken recipe. To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts. If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.
If you would like to try some other savory recipes using berries, I recommend:
Happy Cooking! 🙂
Blueberry & Pinot Noir Roasted Chicken
- 1 whole chicken - about 3 lbs.
- 1/4 cup dijon mustard
- salt & pepper, , to taste
- 2 sprigs of fresh rosemary
- 2 small yellow onions, , roughly chopped in large pieces
- 1/2 cup pinot noir
- 6 oz blueberries
- 2 sprigs, , fresh rosemary
- Preheat the oven to 450°F
- Remove any neck or giblets from inside the cavity and rinse and pat dry (even in the cavity) the chicken.
- Place two sprigs of fresh rosemary inside of the cavity and generously season the chicken with salt and pepper. Rub the dijon mustard around the skin of the chicken. Truss the chicken.
- Place the roughly chopped large pieces of onions on the bottom of a large enameled cast iron dutch oven.
- Place the Chicken on top of the onions and place in the preheated oven. Immediately drop the temperature of the oven to 400°F and roast the chicken for 30 Minutes.
Sauce & Serve
- Combine the blueberries and the pinot noir. Pour the mixture over the chicken, cover the dutch oven with a lid, and continue roasting for another 1 Hour, or until the internal temperature of the chicken in the thickest part of the thigh (without touching the bone) reads 165°F.
- Remove the chicken from the dutch oven and transfer it to a cutting board. Loosely tent the board with aluminum foil.
- Remove the sprigs of rosemary from the liquid and pour the liquid, blueberries, and half of the onions into a blender and blend until smooth.
- Carve the chicken and serve with a generous serving of sauce. Garnish with additional blueberries if desired.