Pairing: Pinot Noir
Pete’s Roast Chicken
Serve with Bethel Heights’ Justice Vineyard Pinot Noir.
When we first moved to Salem to begin a life of growing grapes and making wine, Pete’s was a great fish and poultry store, now closed.
Here is a recipe I jotted down on a scrap of paper, direct from Pete, and it is still an important basic in my culinary lineup. Enjoy!
- 1 Free-range local chicken
- 2 Lemons
- Fresh rosemary
- Sea salt
- With a mortar and pestle, make a paste of zest from lemons, sea salt, and minced rosemary.
- Rinse and dry chicken, inside and out. Air dry, uncovered, in the refrigerator for several hours if
you have time.
- When ready to bake, slather the bird with olive oil, and then spread on the paste, being generous
on the thighs and legs.
- Pre-heat oven to 400 degrees. If you have convection, use it. Position oven rack in lower third,
and plan to use a baking dish and a V-shaped rack.
- Hint: Oil the V-shaped rack. Place chicken on one side for 30 minutes; then carefully turn the bird
on the other side for an additional 30 minutes. Finish with bird breast up for an additional 40 – 45
minutes. The turning is a bit messy, but worth it in terms of even cooking. Internal temperature on dark
meat should register 170 on an instant-read thermometer.
A nice side dish would be blanched asparagus, combined with leeks and prosciutto sautéed in olive oil
and a bit of butter.