Father’s Day Dinner with Chardonnay & Roast Chicken

Father’s Day calls for something a little extra special—and what better way to show appreciation than with a homemade Father’s Day dinner shared around the table? This spatchcock roasted chicken delivers comforting flavor with a light touch, especially when served alongside a chilled glass of Chardonnay. The best part? The vegetables roast in the chicken drippings, creating a cozy-yet-fresh dish that’s perfect for wine lovers and home entertainers alike.

This easy Father’s Day dinner idea will make Dad feel appreciated without hours in the kitchen. In this post, we’ll share how to bring it all together with our favorite recipe, why Chardonnay is the perfect pairing, and a few tips to elevate your Father’s Day gathering.

How to Spatchcock a Chicken

The term spatchcock refers to a piece of poultry that has had the spine removed and is flattened. It’s an effective technique, as it shortens the overall cooking time in the oven. It’s easy enough to do yourself, but asking your local butcher to knock it out for you is also a great time saver.

1. Place the chicken breast-side down on a cutting board.
   
2. Use kitchen shears to cut along both sides of the backbone; remove it.
   
3. Flip the chicken over, press down firmly on the breastbone to flatten it.
   
4. Tuck the wings under and you’re ready to season and roast.

Spatchcock Roasted Chicken Recipe

Serves: 4
Time: 2 hours

Ingredients:

• 2 cups frozen peeled pearl onions, thawed
• 2 parsnips, peeled and cut into ½ inch rounds
• 4 carrots, peeled and cut into wide ½ inch rounds
• 2 fennel bulbs, core removed and cut into ½ inch wide strips
• 8 whole garlic cloves, peeled
• 2 teaspoons salt, separated
• 1 teaspoon ground pepper, separated
• 3 tablespoons olive oil
• 1 (4–5 lb.) whole chicken, spatchcocked (optional: brine prior to cooking — recipe below)
• 4 ounces salted butter, melted
• 2 teaspoons paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dried thyme

Instructions:

1. Preheat the oven to 425°F.
2. Set onions, parsnips, carrots, fennel and garlic on a large baking tray lined with parchment paper and toss with olive oil, 1 teaspoon salt and ½ teaspoon ground pepper. Spread vegetables in a single, even layer across the baking tray. Remove chicken from the brine (recipe below), pat dry with a paper towel, and set in the middle of the sheet pan on top of the vegetables, skin side up.
3. In a small bowl, combine melted butter, paprika, cayenne pepper, thyme, 1 teaspoon salt & remaining ½ teaspoon ground pepper. Rub the butter mixture onto the skin of the chicken using your fingers or a basting brush.
4. Set the baking tray in the oven and cook for 1 hr 10 minutes, until a meat thermometer reaches an internal temperature of 155 – 160°F (carry over cooking will bring to final internal temperature of 165°F). Remove from the oven and let rest for at least 10 minutes before serving. Use a sharp knife to cut legs, wings and breasts away from the carcass, then dispose of the bones. Serve pieces of chicken on top of the roasted vegetables.

Chicken Brine (Optional but Recommended)

Active Time: 15 min
Inactive Time: 6 hrs

Ingredients:

• 6 cups water
• ½ cup kosher salt
• ½ cup honey
• 2 dried bay leaves
• 4 cloves garlic, smashed
• 1 tbsp whole black peppercorns
• 2 sprigs rosemary
• 6 sprigs thyme
• 6 sprigs parsley
• 2 lemons, sliced

Instructions:

1. Simmer all ingredients in a medium pot until honey and salt dissolve. Let cool.
2. Submerge chicken in brine. Refrigerate 6 hours or overnight.

Why This Roast Chicken & Chardonnay Make the Ultimate Father’s Day Dinner

From Sonoma’s cool-climate Russian River Valley, this Chardonnay delivers crisp acidity, toasted oak, and bright citrus. Barrel-fermented in 20% new French oak, it brings out the best in rich poultry and roasted vegetables.

Tasting Profile:

• Sweetness: Dry
• Body: Medium
• Acidity: Crisp
• Alcohol: 14.3%

Pairing Notes:
Lighter meats like chicken pair beautifully with white wines like Chardonnay because they match the wine’s delicacy and structure. Here, the roast adds depth that stands up to a medium-bodied wine, while the creamy texture and acidity of this Chardonnay enhance the crispy skin with buttery herbs.

Pro Tip: Serve the wine slightly chilled (around 50°F) for the best expression of flavor.

Father’s Day Dinner Hosting Tips

Hosting a memorable Father’s Day dinner doesn’t require perfection—just intention.

Set the Mood: Keep it relaxed with linen napkins, a rustic wood board for carving, and chilled wine glasses at the ready.

Get Interactive: Let guests help with carving or pouring—bringing everyone into the moment.

Serve Family Style: It keeps things casual and cozy. Place the carved chicken and veggies in the center of the table and pass the Chardonnay.

Add a Toast: A few heartfelt words go a long way. Raise a glass to Dad and savor the connection.

This Father’s Day, skip the restaurant rush and bring everyone together at home. With rich, roasted spatchcock chicken and a crisp Chardonnay, you’ll create more than a meal—you’ll craft a memory. Whether you brine the bird or go straight to roasting, this dish paired with a chilled glass of wine is a simple, meaningful way to celebrate Dad.

Grab a bottle of our 2021 Russian River Valley Chardonnay and start prepping your perfect Father’s Day dinner. Order now and give back with every bottle—because sharing wine is always better with purpose. With this wine and recipe pairing, you’ll craft the perfect Father’s Day dinner to remember.

Want to learn more lessons on Spatchcocking a chicken? Check out this post from our friends at Bon Apetit.