Crème Fraiche Marinated Roasted Chicken with Dill

• In a bowl place crème fraiche, herbs, garlic and 2 teaspoons salt, mix until well combined. Place chicken in a plastic gallon sealable bag, add the crème fraiche mixture and squish it around the chicken. Place in refrigerator for at least 2 hours or overnight. Rotate the bag once or twice to evenly distribute marinade around chicken.
• Preheat oven to 425°F. Remove the chicken from the refrigerator one hour before cooking and let rest at room temperature.
• Pour the oil into a 9×13 roasting pan and place chicken in pan and pour marinade from the bag over top of chicken. Cover the chicken loosely with foil and roast for 45 minutes on middle oven rack (for crispy skin do not cover with foil, the herbs will get blackened but have no burnt flavor).
• Take off the foil and cook for another 20-30 minutes, or until the legs come away from the body with ease and the juices run clear from the thickest part of the thigh and registers 165°F with a thermometer.
• Take the chicken out of the oven and let it rest for 10 to 15 minutes. Reserve the pan juices as a sauce to spoon over chicken and rice pilaf.

• Heat oil over medium heat in medium saucepan. Add garlic and onion and cook for 5 minutes or until soft and translucent.
• Add rice and stir until rice is coated in oil and cook for another minute. Add the broth and water, bring to simmer then turn heat down to low and cover. Cook for 12 minutes or until water is evaporated.
• Remove from stove and rest for 10 minutes covered. Remove lid and stir in lemon zest, lemon juice, herbs and salt and pepper to taste.

• Preheat the oven to 425°. Line a sheet tray with parchment paper. Toss the cauliflower, broccoli, carrots, olive oil, garlic, salt, and pepper in a large bowl.
• Place on lined sheet tray. Bake until the vegetables are tender and starting to brown, about 15 to 20 minutes.

On a warm plate, place the Crème Fraiche Marinated Roasted Chicken. Garnish with a spoonful of Roasted Rice Pilaf with Lemon and Roasted Vegetables on the side. Serve immediately with a glass of Cabernet Franc.