Whole Roasted Chicken

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.



1 roasting chicken, 5-6 pounds

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons butter, melted

1 yellow (aka Spanish) onion, thickly sliced

1 cup chicken stock, preferably homemade

2 tablespoons all-purpose flour


Preheat the oven to 425 degrees F.

Rinse the chicken inside and out with cold water. Pat the outside of the chicken dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon and all the garlic.

Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

Start roasting the chicken, breast side down for the first 20 minutes. Then flip the chicken over and continue to roast chicken for 1 hour, or until the juices run clear out of the chicken cavity.

Let the chicken rest for 15 minutes then serve warm, whole or cut into sections.