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Chardonnay Chicken with Roasted Root Vegetables

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Signature Pellet Blend

Trade your beer can chicken in for a white wine variety. Rob Mondavi's recipe infuses Chardonnay into everything from the chicken seasoning down to the finishing sauce–all served alongside tender roasted root vegetables with a balsamic glaze.

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Mop Sauce

  • 1 Teaspoon dried thyme

  • 1/4 Teaspoon ground fennel seeds

  • 1 Teaspoon Freshly ground black pepper

  • 2 Tablespoon chopped preserved lemon

  • 1/4 Cup Olive oil

  • 1 Teaspoon truffle salt

  • 4 Tablespoon chardonnay wine

Chicken

  • 1 (3-5 lb) whole chicken

  • 4 Cup chardonnay wine, divided

Roasted Butternut Squash and Yukon Gold Potatoes

  • 1 Pound butternut squash, cut into 1/2-inch cubes

  • 4 Medium Yukon Gold potatoes, cut into 1/2-inch cubes

  • 2 Tablespoon Olive oil

  • 1 Tablespoon melted bacon grease

  • 1/2 Teaspoon garlic salt

  • 1/2 Teaspoon Ground black pepper

Roasted Brussels Sprouts with Balsamic Glaze

  • 1 Pound Brussels sprouts, halved

  • 1 Tablespoon melted bacon grease

  • 1/2 Teaspoon garlic salt

  • 1/2 Teaspoon Freshly ground black pepper

  • 2 Tablespoon balsamic glaze

Winecountry Chardonnay Sauce

  • 4 Tablespoon unsalted butter, plus more to taste

  • 1 Cup chicken broth

  • 1/3 Cup yellow onion, chopped

  • 1/2 Cup chardonnay wine

  • Kosher salt

  • 1

    Make the mop sauce. Finely chop the preserved lemon into a paste, then transfer to a medium bowl. (If preserved lemon is not available, substitute with 2 tablespoons lemon juice and 1 tablespoon lemon zest.) Add the thyme, fennel seeds, pepper, chardonnay, olive oil, and truffle salt and whisk until emulsified.

    • 1 Teaspoon dried thyme

    • 1/4 Teaspoon ground fennel seeds

    • 1 Teaspoon Freshly ground black pepper

    • 2 Tablespoon chopped preserved lemon

    • 1/4 Cup Olive oil

    • 1 Teaspoon truffle salt

    • 4 Tablespoon chardonnay wine

  • 2

    Prep the chicken: Pour the mop sauce over the chicken, reserving 4-5 tablespoons for basting. Massage the sauce between the skin and flesh, working back to the edge of the thighs and legs (be careful not to separate the edge of the skin from the bird). Place the Traeger Chicken Throne in the center of a rimmed baking sheet and pour 1 cup of chardonnay onto the pan. Place the chicken on the chicken throne, tucking the wing tips back and crossing the legs in front.

    • 1 (3-5 lb) whole chicken

    • 4 Cup chardonnay wine, divided

  • 3

    Prep the butternut squash and potatoes: Place the potatoes and butternut squash in the same bowl used to make the mop sauce. Drizzle the olive oil and bacon grease over the vegetables, then season with the garlic salt and black pepper. Toss to coat. Transfer to the baking sheet pan, positioning around the chicken.

    • 1 Pound butternut squash, cut into 1/2-inch cubes

    • 4 Medium Yukon Gold potatoes, cut into 1/2-inch cubes

    • 2 Tablespoon Olive oil

    • 1 Tablespoon melted bacon grease

    • 1/2 Teaspoon garlic salt

    • 1/2 Teaspoon Ground black pepper

  • 4

    Prep the Brussels sprouts: Add the Brussels sprouts to the same bowl. Drizzle the bacon grease over the sprouts and toss to coat. Season with the garlic salt and black pepper and toss, then drizzle with the balsamic glaze and toss again. Set aside.

    • 1 Pound Brussels sprouts, halved

    • 1 Tablespoon melted bacon grease

    • 1/2 Teaspoon garlic salt

    • 1/2 Teaspoon Freshly ground black pepper

    • 2 Tablespoon balsamic glaze

  • 5

    When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

    425 ˚F

  • 6

    Carefully transfer the baking sheet with the chicken and vegetables to the grill grates. Insert the probe into the thickest part of a chicken breast. Pour the remaining 3 cups of chardonnay around the edges of the pan. Close the lid and cook for 30 minutes.

    450 ˚F

  • 7

    While chicken cooks, make the chardonnay sauce: Melt the butter in a small saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add chicken stock and bring to a simmer, then cook until reduced by half. Add the wine, return to a simmer, and cook until reduced by half again. Season with salt to taste and add more butter, if desired. Keep warm until ready to serve.

    • 4 Tablespoon unsalted butter, plus more to taste

    • 1 Cup chicken broth

    • 1/3 Cup yellow onion, chopped

    • 1/2 Cup chardonnay wine

    • To Taste Kosher salt

  • 8

    After the chicken has roasted for 30 minutes, add the Brussels sprouts to the baking sheet. Close the lid and continue cooking until the internal temperature of the chicken reaches 165°F and the vegetables are tender, about 30 minutes more. Carefully remove the baking sheet from the grill and let the chicken rest for 20 minutes on the throne.

    450 ˚F

    165 ˚F

  • 9

    Carefully remove the chicken from the throne and carve, cutting it into 8 pieces.
  • 10

    Pour the sauce through a fine-mesh sieve into a gravy boat or medium bowl, discarding the solids, and serve with the chicken and vegetables. Enjoy!