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Roast chicken is a classic preparation. The chicken is usually placed on a bed of diced root vegetables, which are basted during cooking by the drippings of the chicken. Ask your butcher to remove the wishbone and truss the chicken, this will make carving the breast easier and will cook the chicken more evenly. Pour either a light red such as the Herzog Winery Reserve Petit Verdot or a crisp white such as the Herzog Special Reserve Russian River Valley Chardonnay if you choose this as a main course.
3-4 pounds whole trussed chicken
1/4 cup Tierra Sur Verde Spice Rub
2 carrots, peeled and diced
2 potatoes, peeled and diced
2 turnips, peeled and diced
salt
pepper
Herzog Special Reserve Russian River Valley
Rub the chicken in oil and the Tierra Sur Verde Spice Rub and marinate for a minimum of two hours or overnight in the fridge.
Bring the chicken to room temperature and coat in salt and pepper.
Preheat oven to 375 degrees Fahrenheit. Toss vegetables in oil, salt, and pepper, then place in a roasting pan. Place the chicken on top of the vegetables. Roast the chicken and vegetables for 45 minutes or until the dark meat reads 175 degrees Fahrenheit with an instant-read thermometer.
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where can i get this spice rub and which brand?