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Chef Helen’s Jerusalem Roasted Chicken with Herb-Radish Salad & White Bean Hummus

Our lively and robust Cabernet Franc meets its match with a bright array of Mediterranean flavors. Marinating the chicken in advance deepens its flavor and saves time the day of serving.  

Serves 4

Serve with: 2019 Clos du Val Cabernet Franc






For the chicken:  

4  chicken quarters, skin on

Zest one lemon 

1 Tbsp dried oregono

1 tsp dried thyme

1 tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

Pinch of chili flakes

Salt and pepper 

4 Tbsp olive oil

For the white bean hummus: 

1 8oz can white beans (I prefer cannellini beans) drained and rinsed thoroughly 

2 cloves garlic 

Juice of 1 lemon 

1 Tbsp tahini

2 Tbsp greek yogurt

Olive oil 

Salt and pepper 


For the herb-radish salad: 

¼ cup freshly torn mint leaves

¼ cup freshly torn basil leaves

¼ cup freshly picked parsley leaves

4 radishes, thinly sliced

½ lemon, juiced




  1. Combine all ingredients for the chicken and allow to marinate for at least 2 hours, or overnight.
    Preheat the oven to 425°F (on a convection roast setting, if your oven allows.)
  2. Arrange marinated chicken pieces skin-side up on a sheet pan and roast for 1 hour. The goal is to get very crispy skin, and have the meat fall-off-the-bone tender. A good sign to look for is the skin breaking away from the knuckle of the leg.
  3. While the chicken cooks, make the hummus: add all hummus ingredients into a food processor. With the processor running, drizzle in olive oil until the hummus comes together and purée until smooth. Taste and adjust (adding a bit more salt, pepper, lemon juice, or olive oil) as you see fit.
  4. In a medium mixing bowl, combine the ingredients for the herb-radish salad and mix together gently with your hands.
  5. To serve, spread the white bean hummus onto a platter, arrange the cooked chicken over the hummus, and pile the herb-radish salad on top.

Chef Helen Goelet is one of Clos du Val’s six family owners and shares her love of food and wine as a private chef based in Jackson Hole, Wyoming. 

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