Chardonnay Chicken with Roasted Root Vegetables

Rob Mondavi


Chardonnay Chicken with Roasted Root Vegetables

Prep Time

15 Minutes

Cook Time

1 Hours

Effort

Pellets

Signature Pellet Blend

Trade your beer can chicken in for a white wine variety. Rob Mondavis recipe infuses Chardonnay into everything from the chicken seasoning down to the finishing sauce–all served alongside tender roasted root veggies with a balsamic glaze.

Ingredients

How many people are you serving?

6

Units of Measurement:

Mop Sauce
  • 1 Teaspoon dried thyme

  • 1/4 Teaspoon ground fennel seed

  • 1 Teaspoon finely ground black pepper

  • 2 Tablespoon chopped preserved lemon

  • 1/4 Cup olive oil

  • 1 Teaspoon truffle salt

main
  • 1 (3-5 lb) whole chicken

  • 4 Cup chardonnay, divided

Roasted Butternut Squash and Yukon Gold Potatoes
  • 1 Pound butternut squash, cut into 1/2 inch cubes

  • 4 Medium Yukon Gold potatoes, cut into 1/2 inch cubes

  • 1/8 Cup olive oil

  • 1 Tablespoon melted bacon grease

  • 1/2 Teaspoon garlic salt

  • 1/2 Teaspoon ground black pepper

Roasted Brussels Sprouts with balsamic glaze
  • 1 Pound Brussels sprouts, halved

  • 1 Tablespoon melted bacon grease

  • 1/2 Teaspoon garlic salt

  • 1/2 Teaspoon ground black pepper

  • 2 Tablespoon balsamic glaze

Winecountry Chardonnay Sauce
  • 4 Tablespoon butter

  • 1 Cup chicken broth

  • 1/3 Cup chopped yellow onion

Steps

  • 1

    To start, make the mop sauce. Chop the preserved lemon until it becomes a paste and place in a medium mixing bowl. (If preserved lemon is not available, substitute with 2 tablespoons lemon juice and 1 tablespoon lemon zest.) Add remaining ingredients and whisk until emulsified.
    Ingredients
    • 1 Teaspoon dried thyme

    • 1/4 Teaspoon ground fennel seed

    • 1 Teaspoon finely ground black pepper

    • 2 Tablespoon chopped preserved lemon

    • 1/4 Cup olive oil

    • 1 Teaspoon truffle salt

  • 2

    Place chicken on a sheet pan and add mop sauce (reserving 4 to 5 tablespoons for basting) by massaging between skin and flesh, working back to the edge of the thighs and legs (be cautious to not separate the edge of the skin from the bird). Place the Traeger Chicken Throne in the center of a sheet pan and add 1 cup chardonnay. Place the chicken on the chicken throne, tucking the wing tips back and crossing the legs in front.
    Ingredients
    • 1 (3-5 lb) whole chicken

    • 4 Cup chardonnay, divided

  • 3

    Place potatoes and butternut squash in the same bowl used to create the mop sauce. Drizzle olive oil and bacon grease over the top, followed by garlic salt and black pepper. Toss to coat. Transfer to the sheet pan, positioning carefully around the chicken.
    Ingredients
    • 1 Pound butternut squash, cut into 1/2 inch cubes

    • 4 Medium Yukon Gold potatoes, cut into 1/2 inch cubes

    • 1/8 Cup olive oil

    • 1 Tablespoon melted bacon grease

    • 1/2 Teaspoon garlic salt

    • 1/2 Teaspoon ground black pepper

  • 4

    Repeat the process with Brussels sprouts, adding them to the same bowl used for mop sauce. Drizzle bacon grease over the top and toss to coat the Brussels evenly. Follow with garlic salt and black pepper and toss, finally drizzle the balsamic over the top and toss again. Set aside.
    Ingredients
    • 1 Pound Brussels sprouts, halved

    • 1 Tablespoon melted bacon grease

    • 1/2 Teaspoon garlic salt

    • 1/2 Teaspoon ground black pepper

    • 2 Tablespoon balsamic glaze

  • 5

    When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill425 ˚F
  • 6

    Carefully transfer sheet pan to the Traeger. Pour remaining 3 cups of Chardonnay around the perimeter of the sheet pan and cook for 30 minutes.
    Grill Icon
    Grill425 ˚F
  • 7

    While chicken cooks, make the Chardonnay Sauce. Place butter in a small saucepan and melt. When butter is melted add onions and sauté for 5 minutes, or until translucent. Add chicken stock and bring to a simmer, until reduced by half. Add the wine, bring it back to a simmer, and reduce again by half. Season to taste with salt or additional butter if desired. Keep warm until ready to serve.
    Ingredients
    • 4 Tablespoon butter

    • 1 Cup chicken broth

    • 1/3 Cup chopped yellow onion

  • 8

    After the chicken has cooked for 30 minutes, add the Brussels sprouts to the sheet pan. Continue to cook until the chicken hits an internal temperature of 165°F (approximately 1 hour) and vegetables are cooked through. Carefully remove the sheet tray from the grill and let the chicken rest for 20 minutes on the throne.
    Grill Icon
    Grill425 ˚F
    Probe Icon
    Probe165 ˚F
  • 9

    Carefully remove chicken from the throne and carve, cutting it into 8 pieces.
  • 10

    Run the sauce through a sieve and serve with the chicken and vegetables. Enjoy!