Farmhouse Summer Rosé Dinner

Herbed lemon chicken, roasted summer vegetables and rosé-macerated strawberries — a dinner for golden evenings and garden gatherings.

Ingredients

• For the herbed lemon chicken
• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp dried thyme
• Salt and pepper to taste
• For the summer vegetables
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• For the rosé strawberries
• 2 cups fresh strawberries, hulled
• 2 tbsp honey
• 2 tbsp rosé wine
• 1 tsp fresh lemon juice
• Fresh mint, for garnish
• To serve
• Crusty bread, whipped goat cheese, and extra rosé

Instructions

1. Marinate the chicken: in a bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, Dijon, honey, thyme, salt, and pepper. Add the chicken and marinate for at least 15 minutes (or up to 2 hours).
2. Roast the vegetables: preheat oven to 425°F (220°C). Toss the zucchini, yellow squash, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
3. Cook the chicken: heat a skillet over medium-high heat. Add the marinated chicken and cook for 6–7 minutes per side, until fully cooked and golden. Let rest for a few minutes.
4. Make the rosé strawberries: in a bowl, toss the strawberries with honey, rosé, and lemon juice. Let sit for 10 minutes.
5. Assemble and serve: plate the chicken with the roasted vegetables and a spoonful of rosé strawberries. Garnish with fresh mint. Serve with crusty bread, whipped goat cheese, and a glass of chilled rosé.

Perfect for golden evenings, garden gatherings, and slow sips with the people you love.