Lemon Herb Roasted Chicken with Omen Sauv Blanc

Ingredients:

1 whole chicken (3½–4 lbs) or 4 bone-in, skin-on chicken thighs
2 lemons (1 halved, 1 zested)
4 cloves garlic, smashed
2 tbsp olive oil or melted butter
1 tbsp fresh thyme (or rosemary)
1 tsp kosher salt
½ tsp black pepper
Optional sides: baby carrots and potatoes

Instructions:

Step 1. Preheat oven to 425°F. Pat chicken dry.

Step 2. Season chicken with olive oil or butter, lemon zest, salt, pepper, and herbs.

Step 3. Stuff cavity (if whole chicken) with lemon halves and garlic.

Step 4. Arrange vegetables (if using) around the chicken and lightly season.

Step 5. Roast uncovered: Whole chicken: 60–75 minutes Thighs: 35–45 minutes
Until skin is golden and internal temp reaches 165°F.

Step 6. Rest 10 minutes, then carve and finish with a squeeze of fresh lemon.

Paired with Omen Sauv Blanc

Lemon Herb Roasted Chicken with Omen Sauv Blanc

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