Rose Chicken

barbara lentz


The rose gives this chicken a nice golden color and very flavorful sauce


☆☆☆☆☆ 0 votes

10 Min
1 Hr 45 Min


  • 1
    whole chicken
  • ·
    salt and pepper
  • 2 Tbsp
  • 2 sprig(s)
  • 1 small
    onion halved
  • 1 bottle
    rose wine
  • 2 c
    chicken stock
  • 1 tsp
    sweet paprika
  • 1 Tbsp
    tomato paste
  • 1/4 c
  • 1 Tbsp
  • 2 tsp
    lemon juice

How to Make Rose Chicken


  1. Preheat oven 375 degrees. Rinse the chicken and pat dry. Season inside and outside with salt and pepper. Place the butter, a sprig of rosemary, and the onion halves inside the cavity of the chicken Truss the legs together with butchers twine. Place the chicken in a roaster.
  2. Pour the wine and chicken stock around the chicken and throw in the remaining rosemary sprig. Roast in oven 1 1/4 hours or until juices run clear. Baste occasionally during cooking
  3. Remove the chicken from the oven and place on a cutting board and let rest 15 minutes.
  4. Discard the rosemary sprig in drippings and place the drippings in a saucepan. Add the paprika and tomato paste. Bring to a boil and let boil until reduced about 15 minutes. Whisk the cornstarch into the milk and pour into the sauce. Bring to a boil again and cook until thickened. Stir in the lemon juice. Serve the sauce with the chicken

Printable Recipe Card

About Rose Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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