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Home / Food and Wine Pairings / Roast chicken with lemon, tomato, and olives

Roast chicken with lemon, tomato, and olives

Chef, Lenny Redé
Wine Pairings:   Pinot Noir

, 

A simple roast chicken paired with an Oregon Pinot Noir can make a memorable night

 

Savvy match: Reach for a wine whose fruity character will balance the savory salty citrus of this roast chicken, bringing both into an elevated marriage of flavors. An Oregon Pinot Noir or a Sonoma Pinot Noir would be a fine choice.

This roast chicken is a dish that will impress a crowd but is simple enough to make on a weeknight for dinner — pairing with a light-bodied red like Pinot Noir brings this meal into the realm of wow!

Ingredients

  • 6 chicken breasts, skin-on 
  • Salt and pepper
  • 2 tablespoons olive oil
  • 6 garlic cloves
  • ½ teaspoon red pepper flakes
  • ½ teaspoon crushed fennel seeds
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 lemons, zested, cut in wedges
  • 1 cup green olives 
  • 1 pint cherry tomatoes, halved
  • ½ cup white wine or dry sherry
  • ½ cup chicken broth
  • 3 tablespoons chopped parsley

Steps

1.

Preheat the oven to 450 degrees F.

2.

Pat breasts dry with towels, season with salt and pepper.

3.

Heat a cast iron pan on the stove, add olive oil and place breast skin side down and brown for 5 minutes. Turn breasts skin side up.

4.

Add garlic, pepper flakes, fennel, thyme and rosemary.

5.

Add lemons and olives then deglaze with wine and reduce.

6.

Add chicken broth and put it into a hot oven. Roast for 10 minutes.

7.

Add tomatoes and reduce the oven temperature to 300 degrees F. Roast for an additional 20 minutes. 

8.

Remove from the oven when the internal temperature reads 145 degrees F.

9.

Top with chopped parsley and lemon zest.

10.

Serve with roasted potatoes or pasta and fresh vegetables.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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