This one-pan meal of fresh roasted chicken and spring vegetables tossed with wine, butter and honey comes together in minutes and highlights the seasonal bounty of Oregon. Delicious and delicately flavored with bright, fine herbs, tart rhubarb, fresh leeks and garlic, this is a simple feast to enjoy with an Oregon Pinot Blanc or Viognier.
Serves: 2-4
Difficulty: easy
Prep time: 10 min
Cook time: 35 min
Special tools: parchment paper, blender (optional)
Ingredients
1 1/2 lb boneless, skinless chicken breasts
1 lb baby potatoes, rinsed
1 lb carrots, rinsed, trimmed and peeled
2 ribs rhubarb, rinsed and peeled, diced large
1 leek, white part only, chopped
12 cloves garlic
2 T olive oil
1/2 t salt
1/4 t black pepper
6 sprigs lemon thyme
2 sprigs savory, leaves only
1/4 c butter
1 T honey or agave syrup (warmed)
1/2 c Oregon Pinot Blanc or Viognier
8 sprigs chervil, stems removed
3 sprigs tarragon, leaves only, rough chopped
2 T fresh chives, chopped
Steps
Heat oven to 350 degrees. In a baking dish, coat chicken, potatoes, carrots, rhubarb, leeks and garlic with olive oil. Season all with salt and pepper, and add lemon thyme sprigs and savory leaves. Dot with butter, drizzle with honey, add wine and roast for 35-40 min until chicken reaches 165 degrees internal temp, basting with pan juices 2-3 times. Place all on serving platter and top with chervil and tarragon. For a finer sauce, add roasted rhubarb, pan juices, and half of roasted garlic, tarragon and chervil in blender, then puree, adding a bit of chicken stock and melted butter to thin. Pour over chicken.
