The slight sweet of the roasted veggies and the earthy pop of the herbs is a perfect combination with our Profile Four | Five. This medium-bodied, goes-with-everything red, loves the hint of spices in the smoked paprika and nutmeg, bringing out its own underlying spice notes. The savory flavors in the chicken and herbs are also a great match for this wine’s slightly earthy tones.

INGREDIENTS

• 3 parsnips
• 1/2 lb brussels spouts
• 10-12 small mixed red and white potatoes
• 4 Tablespoons olive oil
• 1/8 cup each of fresh thyme, parsley, basil, and oregano
• 3 cloves garlic minced
• 2 Tablespoons smoked paprika
• 1/8 tsp nutmeg
• Salt and pepper to taste
• 2 lbs bone-in legs and thighs (you can also just use one or the other)

INSTRUCTIONS

Preheat your oven to 400°F.

Chiffonade your basil, which translated from French, just means cut it into little ribbons. This type of cutting is great for tender herbs like basil and mint. For the other herbs, strip the leaves from the stems and mince.

Slice parsnips 1/2″ thick on the diagonal, cut potatoes and brussels sprouts in half or quarters depending on size.

In a medium bowl, mix oil, herbs, paprika, nutmeg, salt and pepper. Into a medium bowl filled with your vegetables, pour half your oil and herb mix. Toss to coat. Place your chicken in the original oil-herb bowl and toss to coat. Place chicken on a rimmed baking pan, in a dutch oven or a cast iron pan, arranging the vegetables evenly around them.

Roast for 25-30 minutes, until the chicken is 165°F. At 15 minutes, pop your baking sheet out and stir/turn your veggies. Put back in and continue baking.

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