Herbs I used were: Italian parsley, chives, purple basil and parsley. I also sprinkled them on top of the bird and drizzled olive oil over the entire chicken before roasting.
To accompany the chicken dinner were roasted stuffed tomatoes and some crusty Ciabatta loaf dipped in olive oil and balsamic vinegar. For the tomatoes you will need:
- 2 large tomatoes
- parmigiano reggiano or other hard, grating cheese (grana padano, romano)
- 2 scallions
- fresh herbs
- salt and pepper
- you could also add bacon if you like
Scoop the seeds out of the tomatoes and save in a nearby bowl. The result should be two tomatoes that look like mini-bowls themselves. Mix all other ingredients with the meat of the tomatoes in the bowl and then stuff the empty "tomato-bowls" with the mixture. Roast for about 10 minutes or more, watching to see when the tomato skin starts to look cooked. Then top with more breadcrumbs and cheese and broil until crispy and brown.
With this fall meal, the wine consumed was Louis Latour 2007 Pinot Noir from Beaune in Cote d'Or, France. This light pinot was a perfect choice for a chicken dinner. You could also go with a Beaujolais though, it would be a bit more fruity but still light and complimentary to the roast chicken.
It was a tasty meal perfect for a rainy September evening.