Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
    • Our Wine Collections
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • Shop by Varietal
      • Zinfandel
      • Cabernet Sauvignon
      • Merlot
      • Pinot Noir
      • Other Reds
      • Port
        • The Ruby Allocation
      • White Wines
    • 90+ Point Wines
    • Large Formats
    • Wine Club Exclusives
    • Tasting Notes
    • Pairing Recipes
    • Save’N Sip Subscriptions
  • Gifts
    • Gift Sets & More
    • Etched Bottles
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
    • New Wine Experience ‘Secrets of Sonoma’
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Visitation Guidelines
  • Wine Club
    • Memberships
    • Club Schedule
    • Wine Club Support
      • Account Assistance
        • How to Customize a Club Release
      • FAQ
    • Referral Program
    • Member Portal
      • Member Tastings
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Benefits
        • Explore All Benefits
        • Entertainment & Lodging
  • Events
    • Upcoming Events
    • Private Events
    • Weddings
    • Virtual Tour
    • Blessing of the Animals
  • Our Story
    • Contact
    • Giving Back
      • Canine Companions®
      • Joe Martin Day of Service
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Wine Journal
    • Our Team
    • Estate Vineyards
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Sustainability
    • Career Opportunities
ALL RECIPES

Butter and Herb Roasted Chicken

  • Pair with Sangiovese
Primary Ingredients

7 tablespoons unsalted butter, room temperature

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh oregano

1 tablespoon Dijon mustard

1 whole chicken washed and dried

Salt and black pepper to taste

Primary Technique
  1. Mix the butter with herbs, mustard and a pinch of salt.
  2. Preheat an oven to 400°F
  3. Separate the skin from the breast and upper legs of the chicken. Spread 5 tablespoons of the butter and herb mixture underneath the skin.
  4. Season the chicken with salt and black pepper.
  5. Roast the chicken on a rack for about one hour and twenty minutes or until a thermometer inserted next to the thigh bone reads 165°F.
  6. Remove the chicken to a serving platter and baste with the rest of the butter and herb mixture.
  7. Serve after resting for 10 minutes.
chicken dish
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousBlue Cheese Burgers with Caramelized Onions
NextWarm Crostini with Sun-Dried Tomato Tapenade and Shaved Parmesan CheeseNext
Instagram

CALL or TEXT

(707) 833-0254

Subscribe to News & Offers

Marketing communications may be in the form of email, text message or phone.

READ PRIVACY POLICY

  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2025 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy