Back From Bali!

Wine:
Domaine Les Grands Bois 2007
Cotes du Rhone
“Cuvee Les Trois Sceurs”

Scholium Project 2008 Naucratis Lost Slough Vineyards
We returned from Bali and were very jet lagged. We decided to make a simple yet delicious dinner. We made a Roast Chicken that is baked over Potatoes. The recipe is from: From Simply French by Patricia Wells. It is delicious and easy. We served it with an arugula salad.

Guinea Hen Roasted on a Bed of Potatoes
From Simply French by Patricia Wells

1 Large Roasting Chicken
1 Sprig Fresh Rosemary (or more)
1 Sprig Fresh Thyme (or more)
4 tablespoons unsalted butter
Sea Salt and freshly ground white pepper to taste
2 pounds Baking Potatoes (we use fingerlings and cut in 1 inch cubes)

1. Preheat oven to 425
2. Combine seasonings with butter and tuck under the skin, season outside of chicken with Salt and Pepper
3. Rub the bottom of the dish with butter
4. Place the chicken on one side, surround it with the potatoes
5. Dot the potatoes with butter
6. Season potatoes with salt and pepper
7. Place dish in oven, uncovered, roast for 20 minutes, baste at end of roasting time and turn the potatoes.
8. Turn the chicken to other side and roast 20 more minutes, baste chicken and potatoes
9. Turn chicken on back, toast for 20 minutes, baste and roast 15 minutes more.
10. Test for doneness (pierce the thigh with a skewer: juices should run clear); should take about 1 ¼ hours depending upon size of chicken.
11. Remove the dish from oven season with salt and pepper. Thansfer the chicken to platter angled with head down to allow juices to flow thru the breast. Cover loosely with foil. Let chicken rest for 10 to 30 minutes.
12. Return potatoes to oven if required to finish them.
13. Carve and serve potatoes with the chicken.