Pretty Roasted Lemon Chicken

• 1 whole chicken
• 1 lemon, thinly sliced

Marinade

• 1 cup Pretty-Smith Sauvignon Blanc
• 1/4 cup olive oil
• Juice of 2 lemons
• Zest of one lemon
• 1 teaspoon each of dried rosemary, thyme and oregano
• Salt and pepper to taste

Place whole chicken in 80oz SealSaver® Vacuum Container. Mix together marinade ingredients and pour over chicken. Vacuum seal and marinate for 20 minutes. Shake container, release vacuum and then re-vacuum seal for an additional 10 minutes. If not using SealSaver, marinate for 8 hours.

Preheat the oven to 425F. Place the lemon slices in the cavity of the chicken. Place the chicken in roasting pan, breast side up. Pour marinade over chicken and roast for 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife. Halfway through cooking, add a little more wine or water if needed to keep the juices from burning.

Let the chicken rest for 10 minutes before carving.

Serve with mashed potatoes, vegetables and Pretty-Smith Sauvignon Blanc or Merlot.