Cinsault, Pais. Perfect for summer, this chillable red is both light and incredibly complex. It simultaneously gives fruit and forest floor, with bright, pretty aromas and a deliciously soft structure.

Rogue Vines Grand Itata 2021

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Preheat your oven to 425°F (220°C). This ensures a crispy skin and juicy meat.

Preheat the Oven

Rinse the whole chicken under cold water and pat it dry with paper towels. Place it in a roasting pan.

Prepare the Chicken

Drizzle olive oil over the chicken and rub it in. Then, sprinkle salt, black pepper, garlic powder, and paprika evenly over the chicken. Make sure to season the cavity as well.

Season the Chicken

Chop the fresh rosemary and thyme, then sprinkle them over the chicken and inside the cavity.

Add Herbs

Peel and chop the carrots and potatoes into large chunks. Peel the onion and quarter it.

Prep the Vegetables

Place the chopped vegetables around the chicken in the roasting pan. Drizzle with olive oil and sprinkle with salt and pepper.

Arrange Vegetables

Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Roast the Chicken

Every 30 minutes, baste the chicken with the pan juices to keep it moist.

Basting

Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.

Rest the Chicken

Carve the chicken and serve it with the roasted vegetables. Enjoy your meal!

Serve

Whole chicken

Salt

Black pepper

Garlic powder

Paprika

Olive oil

Carrots

Potatoes

Onion

Fresh rosemary

Fresh thyme