This blueberry and pinot noir whole roasted chicken is a delicious way to make a gourmet meal without a lot of effort. The sweet and tangy flavors make it great for entertaining or a simple dinner.
4garlic clovespeeled and smashed with the side of a knife
1small yellow onionpeeled and cut into quarters
2sprigs of fresh rosemary
Sauce
½cuppinot noir
6ozblueberries
2rosemary sprigs
Instructions
Preheat
Preheat the oven to 450°F
Prepare Chicken
Remove any neck or giblets from inside the cavity. Rinse the chicken, even the cavity, and pat dry with a paper towel.
Place two fresh rosemary sprigs, the garlic cloves, and half an onion inside of the cavity and generously season the chicken with salt and pepper. Stir together the olive oil and dijon mustard and coat the chicken with it. Truss with kitchen twine making sure to tuck the wings so they don’t burn.
Create elevation on the bottom of the roasting pan with either a rack or some oven safe bowls (See Note).
Place the chicken in the preheated oven and cook for 50 minutes. Drop the temperature to 400°F.
Pour the Pinot Noir and blueberries into bottom of the dutch oven with the pan juices. Continue roasting for another 45 minutes, 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 oven and let it rest for 15 minutes.
Remove the sprigs of rosemary from the liquid and blend the liquid until smooth.
Carve the chicken and serve with a generous serving of sauce. Garnish with additional blueberries if desired.
Notes
For tips on how to elevate your chicken in the pan, see the section on "How To Get Crispy Skin".