Chicken

Rosé Can Chicken

by:
June 13, 2018
5
5 Ratings
Rosé Can Chicken
Photo by Rocky Luten
  • Makes 1 chicken
What You'll Need
Ingredients
  • one 375-milliliter can rosé*
  • 2 cloves garlic, halved
  • a few sprigs fresh thyme
  • a few sprigs fresh tarragon, plus more for garnish
  • 4 tablespoons butter, softened
  • 2 tablespoons Dijon mustard
  • one 4 to 5–pound whole chicken
  • 1 tablespoon herbes de Provence
Directions
  1. Preheat oven to 350° F.
  2. Open the can of rosé and pour yourself a 1/2 glass (about a 1/4 of the can) to enjoy while you cook. To the can of rosé, add the halved cloves of garlic, sprigs of thyme and sprigs of tarragon.
  3. In a small dish, mix together the butter and dijon mustard until well combined. Tuck the wings of the bird behind the neck so that they don’t stick out. Pat the chicken dry, inside and out. Once completely dry, slather the butter-dijon mixture all over the chicken. Sprinkle the chicken all over with the herbes de Provence and salt.
  4. Line a baking sheet with foil. Place the can of rose into center of the pan. Place the chicken over top of the of the can of rosé and wiggle it down so that the can fits inside the cavity of chicken. Position the chicken legs down and in front of the can so the chicken sits upright on the can of rosé. Put the chicken into the oven and roast for 1 hour and 10 minutes. halfway through to make sure it’s not getting too dark. If the skin starts to get too brown, tent the chicken with some foil.
  5. Remove the chicken from the oven and check the temperature. If the chicken has yet to reach an internal temperature of 165° F, put it back into the oven for 10 minutes. Check the chicken.
  6. Let the chicken rest for 15 minutes. Being very careful, remove the chicken from the can. (There will still be warm liquid still left in the can.) Place chicken onto a cutting board and carve the chicken however you please drizzle with any pan drippings left on the pan. Garnish with some tarragon and serve with a few sides of your choice and, of course, lots of chilled rosé.
    *Note: If you can’t find a can of rosé, empty a soda or seltzer can and fill 3/4 of the way with your favorite rosé.
Tags:

See what other Food52ers are saying.

  • Cynthia C. Llamas
    Cynthia C. Llamas
  • Moraga Betty
    Moraga Betty
  • Marjeana Livingston
    Marjeana Livingston
  • Grant Melton
    Grant Melton

Popular on Food52

7 Reviews

Suzant
Suzant June 8, 2020
I made two of these chickens for Sunday dinner for our family last night. They were fantastic! The best we’ve had. I used herbs from my garden including French lavender. I also added a step of marinating the chickens in buttermilk for 24 hours before cooking, Samin Nosrat style and made sure to wipe off all the buttermilk before putting on the butter Dijon mixture.
 
Cynthia C.
Cynthia C. February 2, 2020
This is an amazing recipe. I made this for the Super Bowl. I added a tbsp of honey to the mustard/butter coating, and found that I could make 2 whole chickens (under 4.25 lbs). Aromatic, juicy, and the drippings are divine.
 
Moraga B.
Moraga B. June 29, 2018
Would this on a BBQ? Thanks!
 
Marjeana L.
Marjeana L. June 18, 2018
This was amazing, made it this weekend and it was fabulous, will be making it again for sure, so good...Did exactly as the recipe said, just fabulous...Thank you...
 
Grant M.
Grant M. June 22, 2018
I'm so glad you liked it! Cheers! ;)
 
Shaz
Shaz June 16, 2018
Just wondering if the tarragon can be swapped out for something else.
 
Grant M.
Grant M. June 22, 2018
Sure! I wrote the recipe using tarragon because that's what I like but you could replace it with any herb you like (rosemary or parsley work well) or just skip it all together. Hope you enjoy it.