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Sebastiani Vineyards and Winery

Sebastiani Cherryblock being poured into wine glass


Great wines go with great food.

Spiced Rubbed Chicken with Roasted Vegetables

Recipe Date:
July 8, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 tsps paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp white pepper
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp fresh thyme leavces
  • 1 roasting chicken (3-5 pounds)
  • 1 large red onion, peeled and quartered
  • 1/4 cup whole garlic cloves
  • 2 yukon gold potatoes, peeled and cut into 1/2 inch cubes
  • 2 stalks of yellow celery, cut into 1/2 inch cubes
  • 1 yam, peeled and cut into 1/2 inch cubes

Pairs with Sonoma County or Alexander Valley Merlot
By Executive Chef/Managing Partner Carlo Cavallo, Sonoma Meritage and Burgers and Vine

In a small bowl, combine the seasonings; set aside. Place chicken breast side up on a rack in a shallow roasting pan; pat dry. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over the outside and inside of chicken. Combine all the vegetables in a bowl season with sea salt and pepper

And place in the roasting pan under the chicken

Bake, uncovered, at 425° for 1 hour or until a thermometer inserted in the thigh reads 180°, mixing the vegetables occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 15 minutes before carving.