Roast Chicken with Red Wine Butter
Every year around Valentine’s Day, the idea of the “Engagement Chicken” takes the internet by storm. The theory is that it’s a roast chicken that is so good, that your partner will be instantly compelled to “lock it down.” Well, ladies and gentlemen, let us introduce you to the Goodtaste Engagement Chicken. Being the oenophiles that we are, we had to infuse our version with a little extra “spirit”. Before popping in the oven, the chicken is rubbed down from head to toe with an aromatic red wine and shallot butter. This is what gives the bird it’s striking deep purple tint and flavors the meat to the bone. As the bird cooks, its flavorful juices drip down into a bed of potatoes, basting them French rotisserie-style until they’re deeply savory and tender. This chicken is juicy, foolproof and addictively good. We’re confident this recipe will seal the deal.
- 1 4-pound whole chicken
- kosher salt
- 1 cup dry red wine
- 1 small shallot minced
- 4 Tablespoons unsalted butter softened, plus more for greasing, 1/4 cup
- ½ teaspoon Freshly ground black pepper
- 4 large sprigs rosemary plus more for garnish
- 1 ½ pounds Baby Dutch Yellow or Fingerling potatoes halved if large
- 1 large head garlic halved crosswise
- 1 Tablespoons olive oil
- Flaky sea salt for sprinkling
Sprinkle the chicken all over with 1 teaspoon of salt and transfer to a plate. Refrigerate uncovered for at least 1 hour and up to overnight.
Meanwhile, in a small saucepan, combine the wine and shallot. Bring to a boil over high heat and cook until the wine is reduced to about 2 tablespoons, 10 to 12 minutes. Remove from the heat and stir in the butter, black pepper and 1 teaspoon of salt. Let cool completely.
Remove the chicken from the fridge and, using your fingers, loosen the skin on the breast and thighs. Spread three-quarters of the red wine butter under the skin. Stuff two of the rosemary sprigs inside the cavity of the chicken, then tie the legs together with cooking twine. Rub the remaining butter all over the outside of the chicken. Let sit at room temperature for 30 minutes.
Preheat the oven to 400°F and grease a 12-inch skillet or 2-quart baking dish with butter. Arrange the potatoes, garlic halves and the remaining 2 rosemary sprigs in the skillet. Drizzle with the olive oil and gently toss to coat. Set the chicken on top. Roast for about 1 hour and 10 minutes, or until the skin is deeply browned and crisp and an instant-read thermometer inserted in the inner thigh registers 155°. Transfer the chicken to a carving board and let rest for at least 10 minutes.
Carve the chicken and arrange on a platter with the roasted potatoes and garlic. Garnish with fresh rosemary sprigs and sprinkle with flaky sea salt. Serve right away, passing a small bowl with the pan juices at the table.