Roast Chicken with Sweet Wine, New Potatoes and Onions

By JAmero4702

Ingredients

• 1 roasting chicken, 5-6 lb
• 3 cloves garlic, unpeeled
• 1 lemon
• 2 Tbs Olive Oil
• Salt and freshly ground black pepper to taste
• 2 large vidalia or other sweet onions, peeled and thinly sliced
• 4 large new potatoes, scrubbed and cut lengthwise into 8-10 spears
• 1 1/2 cup sauterne or other sweet, late-barest wine

Preparation

Step 1

Pre-heat the oven to 350 degrees. Rinse the chicken inside and out, then pat dry. Place the garlic in the cavity if the bird. Place the chicken, breast-side up, in the center if a large roasting pan. Cut the lemon in half and squeeze the juice over the skin. Place the lemon rinds in the cavity. rub the chicken skin all over with the olive oil and season with salt and pepper. Roast the chicken 45 minutes.

Scatter the onions and potatoes around the chicken in the roasting pan. Pour the sauternes over all. Increase the heat to 375 degrees, continue roasting the chicken, basting occasionally, until the chicken is cooked through and golden brown and the vegetables are tender, about 1 hour more.

Let the chicken rest 10-15 minutes before carving. Serve with plenty of pan-roasted onions and potatoes.