Rosemary Lemon Roasted Chicken and Tapestry Reserve Red Wine

Sometimes the simplest meal is the most delicious. With just six ingredients, this roasted chicken recipe proves it. Easy enough for a weeknight yet impressive enough for a weekend gathering, pair it with the wild berry flavors of our Tapestry Red Wine. 

Rosemary Lemon Roasted Chicken: Choosing Your Bird 

As any fan of Julia Child’s “The French Chef” can attest, not all birds are the same. “Roasters” are young chickens that generally weigh in at 4–6 pounds. They’re from breeds that naturally have more meat on their bones and a higher fat content, which keeps them moist in the oven. Look for a plump bird with evenly light-yellow skin that feels heavy for its size with no bruising or loose skin. 

Beaulieu Vineyard Tapestry Reserve Red Wine 

A blend of five Bordeaux-heritage grapes grown in Napa Valley (Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, and Petit Verdot), the wine is fresh, bright, weighty, and plush all in the same sip. The blend unites complex layers of blackberry, Marionberry, black raspberry, black cherry, dark plum, dark chocolate, mocha, violet, lavender, cassis, rhubarb, black licorice, espresso bean, nutmeg, and allspice.  

Rosemary Lemon Roasted Chicken 

Serves 4–6 

Ingredients 

3–5 lb whole chicken, giblets removed 

2 lemons, 1 halved + 1 quartered 

4–6 shallots, peeled, halved, or quartered  

4–6 fresh rosemary sprigs + 1 Tbsp chopped leaves 

4 Tbsp melted butter 

6–8 large garlic cloves, peeled 

Salt 

Freshly ground pepper 

Method 

Take chicken out of refrigerator 30–40 minutes before cooking. Heat oven to 400°F.  

Pat chicken dry with paper towel. Remove any excess fat or pinfeathers. Place chicken in roaster or cast-iron pan just large enough to hold it. Sprinkle salt and freshly ground pepper inside cavity and on skin. Place lemon halves in cavity with rosemary sprigs. Tie legs together with kitchen twine. Liberally brush skin with butter all over. Sprinkle with a bit more salt and pepper. Top with chopped rosemary. Scatter shallots and garlic around chicken. 

Roast chicken, breast-side-up for 1–1½ hours or until juices run clear and internal temperature reaches 165°F. Remove from oven; let rest at least 10 minutes before carving.  

Serve with caramelized shallots and garlic. Garnish with fresh rosemary, fresh lemon quarters, and pan juices. 

Q & A 

Q: What Beaulieu Vineyard wine pairs best with rosemary lemon roasted chicken? 

A: Beaulieu Vineyard Tapestry Reserve Red Wine. The reserved, citrus-and-umami character of the roasted chicken is the perfect companion to the bold, complex flavors of the wine. The wine is rich yet mouthwateringly juicy to complement yet cut through the richness of the meat. 

Q: What does Beaulieu Vineyard Tapestry Reserve Red Wine taste like? 

A: Beaulieu Vineyard Tapestry Reserve Red Wine brims with blackberry, Marionberry, black raspberry, black cherry, dark plum, dark chocolate, mocha, violet, lavender, cassis, rhubarb, black licorice, espresso bean, nutmeg, and allspice. 

Q: Where is Beaulieu Vineyard Tapestry Reserve Red Wine grown? 

A: For our Tapestry Reserve Red Wine, about half the Cabernet Sauvignon was grown on the famous western benchland of the Rutherford American Viticultural Area (AVA) with the balance from the Calistoga, Oakville, and St Helena AVAs. The Merlot, Petit Verdot, and Malbec were sourced exclusively from our estate vineyards in Rutherford. Two styles of Cabernet Franc lent complexity and intrigue: one from cooler Sonoma Valley providing fresh acidity and a slight herbal character; the other from warmer Calistoga adding ripe, expressive red fruit notes. 

Q: What’s the difference between an onion and a shallot? 

A: Shallots have a milder, sweeter flavor profile than onions. In raw dishes, like salad dressing, they provide a delicate accent. In roasted dishes, they melt, becoming part of the sauce. 

Q: Why do I need to tie the chicken’s legs together before roasting? 

A: Tying a chicken’s legs together, or trussing, helps the bird cook more evenly without the legs burning or drying out. You can use cotton cooking twine (never use plastic; it will melt) or reusable silicone baking bands. If the wingtips start to get too brown during roasting, place small pieces of foil on the tips.