Roasting season is back in business in the Bailey household.
For our first foray of Autumn 2013 meet Peggy Sue:
To pair with such a gorgeous bird, I plumped for the Santa Julia Chardonnay from Argentina (Waitrose, £7.49).
I’ll give you three guesses as to why I chose this wine…
Go on, have a go!
I was looking for a Chardonnay.
From the New World.
Really! The fact it was my namesake was a pleasant coincidence. This was a lovely vibrant, unoaked chardonnay which worked well with the lemon and thyme, and balanced the weight of the rest of the dish really well.
On the side I served some sauteed kale, roast carrots and roast potatoes.
- One whole chicken - preferably free range
- Olive oil
- 1 lemon
- Allow the chicken to come to room temperature before cooking.
- Preheat the oven to 190C.
- Massage the oil into the chicken.
- Sprinkle with salt and pepper.
- Cover with approx. 10 sprigs of thyme.
- Cut the lemon into wedges and stick between the crown, legs and wings.
- Cooking time will vary depending on the size of your chicken - check the packet for instructions. Mine took around 1 hour 50. To be on the safe side prick the chicken leg; you want the juices to run clear - if they're pink then you're not quite there.
- Blast the temperature up for the last 15 minutes to get an extra crispy skin
- Make a gravy out of the delicious meat juices.