Citrus Chardonnay Roasted Chicken

Updated at: Thu, 17 Aug 2023 08:49:33 GMT

Step 1

Preheat oven at 400 degrees. Line pan with orange and lemon slices, rosemary and half of the thyme. Chardonnay and White Wine Vinegar. In a separate bowl mix together butter, remaining thyme, garlic, cilantro)

Step 2

Clean and spatchcock chicken (remove the spine and flatten breast bone.

Step 3

Pour butter onto inner cavity and massage. Season with spices to cover. Repeat on the top surface, be sure to pour butter under skin as well. Season the top. Keep any left over butter.

Step 4

Roast in the oven for 50-55 minutes. Baste every 20 Minutes with remaining butter or pan drippings.

Step 5

Remove from oven once internal temperature reached 165 degrees in the thigh region. Allow to rest 10-15 minutes before cutting.

Step 6

Saute red onion until translucent in 2 tbsp of butter.

Step 7

Add garlic and stir. Once garlic is fragrant, 10-15 seconds add tablespoon of flour to the pan and stir to incorporate.

Step 8

Add Pan drippings once flour begins to stick to the bottom of the pan and turn light brown. Stir being sure to scrape the flour from the bottom.

Step 9

Add heavy whipping cream and season with salt and pepper to taste.

Step 10

Boil or Bake potatoes whole (skin on) until tender.

Step 11

Slice leeks. Dust with flour, salt, and pepper. Sauté in 1 tbsp of butter until caramelized.

Step 12

Once tender, remove peels from potatoes while still very warm. Heat heavy whipping cream and 2 tbsp of butter until hot. Crumble feta into potatoes. Pour heavy whipping cream and butter over potatoes. Salt and Pepper to taste. Mash or whip with a mixer.

Step 13

Top potatoes with sautéed leeks

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