The holidays are here and planning a Christmas dinner that is simple and delicious is at the top of my list. This Dutch Oven Roasted Chicken with Chardonnay is a nearly effortless way to bring a beautiful roast to the table during the holidays.
This post is sponsored by CK Mondavi and Family as a way to bring great tastes to your holiday table. All opinions are my own.
Marinated in Chardonnay, lemon, and herbs before taking in all of the flavors in a dutch oven. Perfectly paired with a glass of CK Mondavi and Family Chardonnay.
Dutch Oven Whole Chicken with Chardonnay
For this Dutch Oven chicken recipe with Chardonnay recipe, I used my favorite wine from CK Mondavi and Family.
The Chardonnay is bright and fresh with aromas of lemon and citrus combined with flavors of apple and pear that lead to a delightfully crisp finish to any Dutch oven chicken recipes.
This combines so well as a marinade for the chicken using lemon, olive oil, garlic, thyme, basil, ground black pepper, and the Chardonnay.
This recipe serves about 4 people so if you are expecting more guests, simply add another whole-chicken to the mix.
Purchase one of my favorite Dutch ovens HERE. A great gift for the holiday!
Ingredients
- 1 – Family Roaster Chicken
- CK Mondavi and Family Chardonnay
- olive oil, plus 4 tbsp for the Dutch oven
- minced garlic
- thyme
- basil
- ground black pepper
- salt
- lemons
- onion, chopped
- carrots, chopped
- spinach leaves (leave some for dressing the platter if you desire)
Recipe
In a large bowl, combined the Chardonnay, 1 cup of olive oil, 2 tbsp minced garlic, thyme, basil, pepper, salt, and slice 1 lemon to juice into the marinade. Mix together.
Place chicken into the marinade and cover. Refrigerate overnight.
Preheat oven to 450°.
Heat the 4 tbsp of olive oil in a Dutch oven over medium heat. Add onion, carrots, and 1 tbsp minced garlic. Cook for about 10 minutes, stirring occasionally until vegetables are caramelized. Move them to the side of the Dutch oven.
Remove chicken from marinade and place it in the middle of the Dutch oven. Sear each side of the bird until slightly brown. About 2-3 minutes on each side.
Remove from the heat and arrange the spinach leaves around the sides of the chicken. Just enough to cover the sides fully.
Pour the marinade over the chicken and vegetables. Ensure that the bird is completely covered in marinade.
Slice the other lemon and use about 4-5 lemon slices to place atop of the bird.
Replace the lid and roast in the oven for approximately 90 minutes or until chicken is done (170° degrees on meat thermometer). The bird should be a golden color.
Remove from oven, remove the lid, and let rest for 10 minutes before dressing for serving. Serve the vegetables as a side dish.
Enjoy with a Glass of CK Mondavi and Family Chardonnay
Use spinach leaves and whole lemon to dress the platter. Add the Roasted Chicken atop the spinach leaves on the platter for a beautiful finish.
Pair with CK Mondavi and Family Chardonnay to bring out the citrus flavors from the meat.
Using the Dutch oven means that you don’t have to babysit the chicken as often and can enjoy a good glass of wine with family and friends.
The chicken will be tender with just the right amount of crisp on the outside thanks to the marinade.
Be sure to look for some of your favorite wines with CK Mondavi and Family’s online wine locater.
You can also get other fabulous entertaining ideas and recipes by following CK Mondavi and Family on Instagram, Pinterest, Twitter, and Facebook.
Need a dip idea for your holiday gathering? Check out my Holiday Black Cherry Wine Dip. Another great recipe using CK Mondavi and Family wines.
More Christmas Recipes:
Dutch Oven Roasted Chicken with Chardonnay
This Dutch Oven Roasted Chicken with Chardonnay is a flavorful blend of herbs and citrus. Perfect for Christmas dinner or any holiday gathering.
Ingredients
- 1 Family Roaster Chicken
- 3 cups of CK Mondavi and Family Chardonnay
- 1 cup olive oil, plus 4 tbsp for the Dutch oven
- 3 tbsp minced garlic
- 1 1/2 tbsp thyme
- 1 1/2 tbsp basil
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 lemons
- 1 medium onion, chopped
- 4 carrots, chopped
- 1 bundle of spinach leaves (leave some for dressing the platter if you desire)
Instructions
- In a large bowl, combined the Chardonnay, 1 cup of olive oil, 2 tbsp minced garlic, thyme, basil, pepper, salt, and slice 1 lemon to juice into the marinade. Mix together.
- Place chicken into the marinade and cover. Refrigerate overnight.
- Preheat oven to 450°.
- Heat the 4 tbsp of olive oil in Dutch oven over medium heat. Add onion, carrots, and 1 tbsp minced garlic. Cook for about 10 minutes, stirring occasionally until vegetables are caramelized. Move them to the side of the Dutch oven.
- Remove chicken from marinade and place it in the middle of the Dutch oven. Sear each side of the bird until slightly brown. About 2-3 minutes on each side.
- Remove the Dutch oven from the heat and arrange the spinach leaves around the sides of the chicken. Just enough to cover the sides fully.
- Pour the marinade into the Dutch oven over the chicken and vegetables. Ensure that the bird is completely covered in marinade.
- Slice the other lemon and use about 4-5 lemon slices to place atop of the bird.
- Replace the Dutch oven lid and roast in the oven for approximately 90 minutes or until chicken is done (170° degrees on meat thermometer). The bird should be a golden color.
- Remove from oven, remove the lid, and let rest for 10 minutes before dressing for serving. Serve the vegetables as a side.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 187Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 188mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 4g
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