As the weather turns colder, we look for comfort food dishes that are sure to warm the hearts and bellies of loved ones. This Crispy Salt and Pepper Roast Chicken recipe is courtesy of the fall issue of TASTE Magazine. They recommend serving it with zesty Lemony Roasted Cauliflower and Red Onions, see pp. 156-7 for the side accompaniment.
We suggest pairing this flavourful dish with our plush Merlot, which TASTE describes as “strong and bold.” The current 2011 vintage is juicy and full with pronounced red fruits. A well structured, accessible wine, which holds up well to hearty, full-flavoured cuisine.
Ingredients
1½ tbsp extra virgin olive oil
¼ cup potato starch
2 tsp fresh thyme chopped
2 tsp kosher salt
½ tsp ground black pepper
¾ tsp ground white pepper
3½ lbs whole chicken cut into 8 pieces
2 tbsp fresh parsley, chopped for garnish
Method
Preheat oven to 400F. Oil a rimmed baking sheet with olive oil and set aside. In large bowl stir together potato starch with thyme, salt and peppers. Add chicken pieces and toss to coat evenly. Shake off excess potato starch mixture from chicken before placing in a single layer on prepared baking sheet. Bake until chicken is cooked through and skin is crispy 40 to 45 minutes. If making cauliflower recipe, best to continue preparing recipe here. Transfer crispy chicken to serving platter and garnish with parsley. Serve crispy chicken alongside Lemony Roasted Cauliflower and Red Onions and a glass or two of our Merlot.
