Roast Chicken

roasted chicken in pan

We like to serve this simple dish when we have company over—it makes the whole house smell delicious! Purchase your chicken the day before you plan to serve it. We pair it with our Russian River Valley Pinot Noir.


  • 1 whole 4-5 lb chicken
  • salt
  • 1 stick butter 
  • fennel, onion, carrot, or whatever vegetables you’d like to roast, cut into large chunks


Clean and pat dry your whole chicken. Salt the skin and let it sit overnight in the fridge, uncovered.

30 minutes before you plan to serve, preheat your oven to 500 °. Warm 1 stick butter until melted. Baste the chicken—in a baking pan—with as much butter as you’d like, and roast for 20 minutes.

After 20 minutes, reset the oven to 400 °, baste the chicken with butter again, and return it to the oven to roast for an additional 40 minutes.

For these final 40 minutes, add your vegetables to your roasting pan. We like to add quartered fennel and onion, along with large cuts of carrot.

Serve with a green salad and bread.

Photo courtesy of Anshu A for Unsplash.