Fleurie & Herb-Roasted Chicken: The Taste of an Indian Summer

For September, we're easing into the season with a pairing that's perfect for those glorious 'Indian Summer' days: the elegant Fleurie, La Reine de l'Arenite La Madone 2023 alongside a comforting Herb-Roasted Chicken with Seasonal Root Vegetables.

Fleurie, often called the 'Queen of Beaujolais', is renowned for its beautiful floral aromas and juicy red fruit flavours. It’s a stunningly vibrant red that's light enough to enjoy in the sunshine but has enough character to stand up to a classic roast. The wine's elegance and delicate fruit are an absolute dream with the savoury, herby chicken, making for a combination that feels both relaxed and utterly delicious.

And to celebrate this perfect pairing, you can get 10% off the Fleurie with code FLEURIE10 at checkout.

Herb-Roasted Chicken with Seasonal Root Vegetables

Serves: 2
Prep time: 10 mins
Cook time: 30-35 mins

Ingredients:

- 2 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- A few sprigs of fresh rosemary and thyme
- 1 clove of garlic, crushed
- Salt and freshly ground black pepper
- 2 carrots, peeled and roughly chopped
- 2 large potatoes, peeled and cut into chunks
- Optional: 1 parsnip, peeled and chopped

Method:

Prep the chicken: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Pat the chicken dry with kitchen paper. In a small bowl, mix the olive oil, crushed garlic, chopped rosemary and thyme, a good pinch of salt, and a generous grind of black pepper. Rub this herby mixture all over the chicken pieces.
Prep the veg: Place the chopped carrots, potatoes, and any optional root vegetables in a roasting tin. Drizzle with a little extra olive oil, season with salt and pepper, and toss to coat.
Roast: Place the prepared chicken pieces on top of the vegetables in the roasting tin. Put it in the preheated oven and roast for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and caramelised.
Serve: Let the chicken rest for a couple of minutes before serving. Enjoy with the roasted vegetables and a glass of the chilled Fleurie for a truly perfect end-of-summer meal.

Want to serve 4? You can easily double the recipe using 4 chicken breasts or thighs, or for a real Sunday roast feel, use 1 whole chicken (approx. 1.5kg) and increase the roasting time to 1 hour 15 minutes.