Rosé Roasted Chicken
A few years back we created this great blend with our friends at Ruinart champagne to pair with their Rosé. Here we use it on one of our favorite roasted chicke
Ingredients
- -       Season the chicken evenly with the ingredients below and marinate up to three days in advance.
- 1 whole chicken, cut into 8 pieces or 8 pieces of your favorite parts
- 2 Tbsp 1764 blend
- ¼ cup olive oil
- 2 tsp fine sea salt
- 2 tsp ground black pepper
- 2 Tbsp lemon zest
- 2 Tbsp lemon juice (both from about 1 lemon)
- 1 tsp ground black pepper
- 1 pound of Yukon gold potatoes cut into 1” thick wedges
- 1 cup red onion, peeled and thinly sliced (about 1 large onion)
- ½ cup olive oil
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