Roasted Chicken with Spinach and Peas

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Roasted Chicken with Spinach and Peas

Roasted Chicken with Spinach and Peas

Brud Holland
Tie together the wine and roasted chicken by adding a splash of the Chardonnay to help steam the spinach and peas. A simple technique that pulls the wine and the food together while at the same time creating liquid that can be concentrated and emulsified with a tiny nib of butter. Serve with Domaine LeSeurre Barrel Select Chardonnay.
Course Dinner, Main Course
Servings 6 servings


  • 1 roasting chicken 3 to 3 1/2 pounds
  • 2 tablespoon sunflower oil
  • Kosher salt to taste
  • black pepper ground, to taste
  • 1 tablespoon fresh thyme leaves roughly chopped
  • 1 small bunch thyme for inside the chicken
  • 1 tablespoon salted butter
  • 1 cup shelled peas
  • 1 pound fresh spinach
  • 1/4 cup Domaine LeSeurre Barrel Select Chardonnay
  • fresh chives for garnish


  • Place the chicken in a roasting pan, drizzle and rub with the oil. Season with salt, pepper and sprinkle the thyme over the breast.
  • Stuff the small bun of thyme inside the chicken. Roast in a 400 degree oven for 1 hour, until the juice runs clear in the leg or until it reaches 160 degrees near the thigh bone.
  • Remove from the oven and allow to rest, covered with foil for 10 minutes. Transfer to a cutting board and reserve any juice.
  • In a large skillet on medium high heat, add the butter and peas. Cook for 1 minute, stirring the peas occasionally.
  • Add the spinach, season with salt and pepper, and drizzle the wine and reserved chicken juice over top.
  • Turn occasionally with tongs to evenly wilt the spinach. Takes only about 1 minute.
  • Remove the greens to a warm bowl, leaving the liquid to concentrate in the pan until only 4 tablespoons remain.
  • Carve the chicken into pieces and place onto a warm platter or serving dish with the spinach and peas. Drizzle chicken with pan glaze and garnish with fresh chives.


See more from the 2014 Wine issue, including a recipe for wine gelée.
Keyword chicken, peas, roasted, spinach

1 thought on “Roasted Chicken with Spinach and Peas”

  1. Pingback: Roasted Pork Loin | Edible Finger Lakes : Edible Finger Lakes

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