We have two wine strategies that pair perfectly with roasted chicken and vegetables.
A JUICY, SAVORY RED
Herbaceous flavors are heightened by succulent notes of a brambly red. Southern French wines combine juicy fruit with hints of herbs and pepper. These are a lovely match for poultry, while roasted veggies are lightened by the wine's verve.
Pictured: M. Chapoutier, "Les Vignes de Bila-Haut," Côtes-du-Roussillon Villages, France, 2012 ($12)
Others: Maison Louis Tête, Beaujolais-Villages "Le Pot," 2010 ($10); Domaine Dupeuble Pere et Fils, Beaujolais, 2010 ($12)
A RICH, CREAMY WHITE
A soft, medium-bodied white wine can hold its own against the rich caramel notes of oven-roasted chicken without clashing flavors. Try a viognier from California. Slightly floral with hints of apricot and lemon, viognier has comforting flavors and an easy, rounded texture that mirrors the casual deliciousness of a simple chicken and vegetable plate.
OOPS! Avoid hard, okay tannic red wines that will overwhelm the mellow flavors of chicken, such as petite sirah, mourvèdre, and many Portuguese reds.