Perfect Pairings: Hubert Veneau, Pouilly Fume, 2008, Loire Valley, France, 253663

Lemon Roasted Chicken

1 chicken, about 3 1/2 pounds, cut into 8 serving pieces (or your selection of individual pieces)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon chopped fresh oregano or 1 teaspoon dry
salt and pepper to taste

1. Arrange the chicken pieces, skin side down, in a baking dish. In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper. Pour over the chicken. Let stand for one hour.

2. Preheat oven to 400 degrees. Roast the chicken for 30 minutes. Turn the pieces skin side up and continue to roast until browned and the juices run clear when a thigh is pierced, 30-45 minutes.

3. Transfer the chicken to a platter, cover loosely with foil, and keep warm. Pour the pan juices through a fine mesh sieve into a bowl and skim off the fat. Pour the juices over the chicken and serve.







					Lemon Roasted Chicken 1 chicken, about 3 1/2 pounds, cut into 8 serving pieces (or your selection of individual pieces) 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 clove garlic, minced 1 tablespoon chopped fresh oregano or 1 teaspoon dry salt and pepper to taste 1. Arrange the chicken pieces, skin side down, in a baking dish. In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper. Pour over the chicken. Let stand for one hour. 2. Preheat oven to 400 degrees. Roast the chicken for 30 minutes. Turn the pieces skin side up and continue to roast until browned and the juices run clear when a thigh is pierced, 30-45 minutes. 3. Transfer the chicken to a platter, cover loosely with foil, and keep warm. Pour the pan juices through a fine mesh sieve into a bowl and skim off the fat. Pour the juices over the chicken and serve.



	Hubert Veneau • Pouilly Fume • 2008 •Loire Valley, France • 253663 Grape: Sauvignon Blanc appearance - bright, clear color : pale yellow aroma - moderate flavors (smell + taste) sweetness - dry acidity - defined oak - ash fruit - lemon earth - hay body - light tannins - alcohol - 13% serving notes - serve chilled but not cold				• In the heart of France, the Loire River runs through a region rich in wine tradition. On the right bank we have Sancerre, known for Sauvignon Blancs that are acidic with a bracing minerality. And on the left bank, just across the bridge is Pouilly Fumé. These wines are considered some of the finest made from Sauvignon Blanc. They're richer than their Sancerre counterparts, with a subtle smoky quality, which explains the grapes' fumé, or smoky, name.