Effortlessly Delicious: The Ultimate Roasted Chicken with White Wine & Fresh Herbs Recipe
This simple yet elegant Roasted Chicken with White Wine & Fresh Herbs recipe is a weeknight wonder that can effortlessly transform into a stunning dinner party centerpiece. By breaking down the whole chicken into pieces, we significantly reduce cooking time and achieve incredibly crispy skin, ensuring every bite is flavorful and perfectly cooked. Prepare to impress with minimal effort!
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About This Roasted Chicken with White Wine and Herbs
Last weekend, I embarked on a culinary adventure: breaking down my very first whole chicken. While many experienced cooks might find this a trivial task, for me, it was a significant milestone. For years, my routine involved simply picking up pre-cut chicken breasts from the supermarket, never really considering the possibilities—or the savings—of a whole bird. My hesitation stemmed from a primal fear: the fear of butchering the chicken incorrectly, turning it into an unusable mess. And, let’s be honest, as someone who started cooking with a notable clumsiness around sharp objects, the fear of accidental finger-slicing (or even pinky toe removal, à la Friends) was very real!
However, the moment I successfully transformed that whole chicken into six perfectly portioned pieces, a wave of triumph washed over me. It was an incredibly invigorating experience! I had built it up in my mind as an epic challenge, and conquering that chicken felt like winning the Super Bowl. The satisfaction was immense, not just from the accomplishment itself, but from what came next.
The most rewarding part, beyond the personal victory, is the incredible aroma that almost instantly fills the house as this chicken roasts. The enchanting blend of white wine, fragrant fresh herbs, and pungent garlic creates an intoxicating scent that promises a truly delicious meal. This dish is the epitome of a perfect, comforting weeknight dinner.
It demands minimal hands-on time – just 5 to 10 minutes of preparation – before it roasts to golden-brown perfection. Served with your favorite vegetables, it’s a dish that embodies deliciousness, flavor, and simplicity. After just one bite, your family will undoubtedly be clamoring for it every week! This recipe was originally published on October 7th, 2014, and has been lovingly updated with new photos and expanded recipe notes to ensure an even better cooking experience.
Ingredients for Perfect Roasted Chicken
Crafting this flavorful roasted chicken requires just a few key ingredients. Here’s a closer look at what you’ll need and some tips for selecting them:
- Whole Chicken: Opting for a whole chicken is not only more economical but also offers the fantastic benefit of using the carcass for homemade stock or soup. If you’re new to breaking down a chicken, don’t worry – it’s easier than you think, and I’ll share some guidance later in this post. The effort pays off with juicier meat and crispier skin compared to cooking a whole chicken intact.
- Garlic: Fresh garlic cloves, peeled and diced, provide the most pungent and aromatic flavor, truly elevating the dish. However, for a convenient shortcut, a jar of pre-minced garlic is a fantastic option. It saves time and keeps your hands free from the lingering garlic scent, without compromising too much on taste.
- Fresh Herbs: The magic of this recipe lies in the vibrant combination of fresh rosemary, thyme, and oregano. These herbs infuse the chicken with an earthy, aromatic bouquet that is simply irresistible. Feel free to experiment by swapping one of these for fresh sage if you enjoy its distinctive, slightly peppery flavor. Always use fresh herbs for the best results; dried herbs, while convenient, won’t deliver the same bright, fragrant notes.
- White Wine: A dry white wine is crucial here. Varieties like Pinot Gris, Sauvignon Blanc, or an unoaked Chardonnay are excellent choices, contributing a subtle acidity and depth of flavor to the sauce. Avoid sweet wines, as they will alter the overall profile of the dish. If you prefer not to use alcohol, an equal amount of good quality chicken stock can be used as a perfectly acceptable substitute, though it will yield a slightly different flavor profile.
- Olive Oil: Extra virgin olive oil is preferred for its rich flavor and ability to help the chicken skin crisp beautifully. It also acts as a carrier for the herb and garlic flavors, ensuring they adhere well to the chicken.
- Salt and Pepper: These fundamental seasonings are vital for enhancing all the other flavors. I always recommend using kosher salt for its texture and even seasoning properties, and freshly cracked black pepper for its superior aroma and bite compared to pre-ground varieties.
Essential Equipment for Roasting
Having the right tools can make all the difference in the kitchen, turning a good recipe into a truly exceptional one. For this roasted chicken, a few key pieces of equipment will ensure smooth sailing from prep to plate:
- Large Roasting Pan or Baking Dish: While not pictured, I am a devoted fan of Le Creuset baking dishes. Their even heat distribution and beautiful presentation make them perfect for this recipe (I particularly love them in cherry red!). A good quality roasting pan or a sturdy baking dish is essential for holding the chicken pieces and collecting the delicious pan juices that will form your sauce. Make sure it’s large enough to accommodate all chicken pieces in a single layer without overcrowding, which is key for crispy skin.
- Sturdy Tongs: A reliable pair of tongs is indispensable for turning the chicken pieces in the white wine mixture without direct contact. This prevents messy hands and ensures even coating, contributing to that irresistible flavor and golden crust.
- Sharp Chef’s Knife: This is arguably the most important tool, especially if you’re breaking down a whole chicken yourself. A killer knife that never lets you down is crucial for safety and efficiency. My personal go-to is a Shun chef’s knife; I’ve had a set for years, and they remain incredibly sharp. A dull knife is far more dangerous than a sharp one, requiring more force and increasing the risk of slips. If you can, invest in a good quality knife, and always keep it sharp.
- Cutting Board: A stable utility cutting board is essential for safely breaking down the chicken and preparing your herbs and garlic. Choose one that stays put on your counter to prevent slips and accidents.
- Instant-Read Meat Thermometer: While not listed in the original equipment section, an instant-read meat thermometer is a must-have for ensuring your chicken is cooked to the perfect internal temperature for both safety and optimal juiciness. More on this later!
That fear of slicing off a finger while breaking down a chicken? It’s not irrational! I assure you, many can relate. But with the right knife and technique, it’s a skill worth mastering.
How to Make Roasted Chicken with White Wine and Fresh Herbs
This recipe is incredibly straightforward, designed to bring maximum flavor with minimal fuss. Follow these simple steps for a truly delicious roasted chicken:
Step 1: Prepare the Chicken and Marinade
Begin by preheating your oven to a robust 415˚F (213˚C). In the bottom of your chosen large roasting pan or baking dish, combine the olive oil, white wine, diced garlic, chopped fresh herbs (rosemary, thyme, oregano), salt, and freshly cracked black pepper. Give these ingredients a good whisk until they are thoroughly combined, creating a fragrant base for your chicken. Next, carefully place your chicken pieces into the pan. Using tongs, turn the chicken over a few times, ensuring each piece is generously coated in the aromatic white wine mixture. Arrange the chicken pieces skin-side up in a single layer. There’s no need for a roasting rack here; the pan juices will contribute to the sauce. Place the pan on the middle rack of your preheated oven.
Step 2: Roast to Perfection
Roast the chicken for approximately 25 to 30 minutes. The exact cooking time can vary slightly depending on the size of your chicken pieces and your oven, so it’s crucial to rely on an instant-read meat thermometer. The chicken is perfectly cooked when it reaches an internal temperature of 165˚F (74˚C) in the thickest part of the meat, avoiding the bone. For that coveted crispy, golden-brown skin, you can carefully turn on your oven’s broiler during the last 5 minutes of cooking. Keep a very close eye on it during this step, as broiler temperatures are intense and can burn the skin quickly if left unattended.
Step 3: Finish the Flavorful Sauce
Once the chicken is cooked through, carefully remove it from the roasting pan and transfer the pieces to a serving platter. Tent them loosely with foil and allow them to rest for 5-10 minutes. This resting period is vital, as it allows the juices to redistribute throughout the meat, resulting in a tender and succulent final product. While the chicken rests, transfer the delicious pan juices from the baking dish to a small saucepan. Place the saucepan over medium-high heat and bring the liquid to a boil. Allow it to simmer and reduce for about 5 to 6 minutes, stirring occasionally, until it has thickened slightly and concentrated into a rich, flavorful sauce. Serve your perfectly roasted chicken drizzled generously with this incredible pan sauce.
Tips for Roasted Chicken Success
Achieving perfectly roasted chicken with crispy skin and juicy meat is simple with a few helpful tips:
- Always Use a Thermometer: This cannot be stressed enough! An instant-read meat thermometer is your best friend in the kitchen. It eliminates guesswork, ensuring your chicken is safely cooked to 165˚F (74˚C) without being overcooked and dry. Check the temperature in the thickest part of several pieces to ensure even cooking.
- Pat Your Chicken Dry: Before adding the marinade, make sure your chicken pieces are thoroughly patted dry with paper towels. Excess moisture on the skin is the enemy of crispiness. A dry surface allows the skin to brown and crisp up beautifully in the oven.
- Don’t Overcrowd the Pan: Give your chicken pieces space! If the roasting pan is too crowded, the chicken will steam instead of roast, leading to soggy skin. Arrange the pieces in a single layer with a little room around each one for optimal air circulation and crisping. If necessary, use two baking dishes.
- Elevate for Extra Crispness (Optional): While this recipe doesn’t require a roasting rack, for an extra crispy bottom, you could place a wire rack inside your baking dish. This lifts the chicken slightly, allowing air to circulate all around the pieces, promoting even crisping.
- Embrace Versatility – Enjoy Chicken in Other Ways! This roasted chicken isn’t just for a single dinner. It’s fantastic for meal prep! Once cooled, the succulent meat can be easily sliced, shredded, or cubed. Use it to elevate your lunch bowls, add protein to fresh salads, create delicious sandwiches, or even fill tacos. The possibilities are endless, making your effort stretch across multiple meals.
- Rest Your Meat: Always allow your chicken to rest for 5-10 minutes after roasting. This crucial step lets the juices redistribute throughout the meat, ensuring every bite is moist and tender. Skipping this step can result in dry chicken as the juices escape when cut immediately.
Craving more roasted chicken inspiration? Check out these recipes: Berbere Roasted Chicken / Creamy White Wine & Garlic Roasted Chicken Thighs
How to Break Down a Whole Chicken
Breaking down a whole chicken might seem daunting, but it’s a fundamental skill that every home cook can master. It offers several advantages: it’s often more cost-effective than buying pre-cut parts, allows for faster and more even cooking of the individual pieces, and provides you with the carcass and bones for making incredible homemade chicken stock.
If you’re looking for a comprehensive guide, I’ve actually detailed the entire process in a dedicated post on Foodal: How to Break Down a Whole Chicken. This resource is fantastic because it includes clear, step-by-step pictures and detailed instructions, making the process easy to follow even for beginners. You’ll learn how to separate the drumsticks, thighs, wings, and breasts efficiently.
A crucial tip: always remember to reserve the chicken carcass, backbone, and any other parts you don’t roast! These are goldmines for creating rich, flavorful homemade chicken stock. Don’t let them go to waste!
What Temperature Should Roasted Chicken Be When Done?
Food safety and deliciousness go hand-in-hand, especially when cooking poultry. According to food safety guidelines, chicken is officially cooked through when it reaches an internal temperature of 165˚F (74˚C). To ensure accuracy, always use an instant-read meat thermometer inserted into the thickest part of the chicken piece, making sure not to touch any bones. Bones conduct heat differently and can give a false reading.
It’s important to note that different pieces of chicken can cook at varying rates. For example, thinner breast pieces might cook faster than thicker thigh pieces. To account for this, check each piece individually. If some pieces reach 165˚F earlier than others, you can remove them from the pan and let them rest on a serving platter while the remaining pieces continue to cook. This prevents overcooking and drying out the smaller, faster-cooking cuts. Once all pieces have reached the safe temperature, remove the entire pan from the oven and proceed with the resting and sauce-making steps.
Need more inspiration for dinner this week? Check out my main dish recipes page!
What to Serve with Roasted Chicken with White Wine and Herbs
This versatile roasted chicken pairs beautifully with a wide array of side dishes. The rich, herby, and savory flavors complement almost anything you can imagine! Here are some of my personal favorites that will perfectly round out your meal:
- Chook Smashed Sweet Potatoes with Fresh Herbs: A delightful and healthier alternative to traditional smashed potatoes, offering a touch of sweetness and vibrant herby notes that echo the chicken.
- Classic Mashed Potatoes: For a comforting and universally loved side, classic homemade mashed potatoes are always a winner, especially with children. They soak up the delicious pan sauce beautifully.
- Crispy Fried Potatoes: If you prefer a more textural potato side, these flavorful fried Mexican potatoes or crispy oven-fried potatoes and onions offer a satisfying crunch and savory depth.
- Mashed Potato Fritters: For an inventive potato side dish, try these golden potato fritters, served with a dollop of sour cream and fresh chives for an elegant touch.
- Spicy-Sweet Roasted Broccolini: This side dish brings a fantastic bomb of flavor without much fuss. The tender-crisp broccolini with a hint of spice and sweetness perfectly balances the richness of the chicken.
- Crispy Roasted Broccoli with Roasted Garlic Aioli: My absolute favorite way to enjoy broccoli! The smoky, garlicky aioli is an incredibly delicious pairing that elevates simple roasted broccoli into something truly special.
- Longhorn Steakhouse Rice Pilaf: An easy and flavorful rice pilaf with classic seasonings that makes an excellent, hearty accompaniment to the chicken.
- Honey Roasted Carrots and Parsnips: A naturally sweet and savory way to incorporate more vegetables. Roasting brings out their natural sugars, creating a wonderfully tender and caramelized side.
- Risotto with Asparagus and Peas: For a touch of springtime elegance, a tender and creamy risotto with asparagus and peas is simple, flavorful, and pairs beautifully with the savory chicken.
- Vegetarian Cheesy Broccoli Casserole: On a chilly evening, a warm and bubbly cheesy broccoli casserole offers a hearty and satisfying counterpoint to the roasted chicken.
How to Store and Reheat Roasted Chicken
Proper storage and reheating ensure your delicious roasted chicken remains a culinary delight for days to come:
- Storage: Once your roasted chicken has cooled completely to room temperature (this is important for food safety!), transfer the chicken pieces and any leftover sauce to separate airtight containers. Refrigerate promptly. The chicken and sauce will keep fresh in the refrigerator for up to 3 to 4 days.
- Reheating: To reheat the chicken while maintaining its tenderness and crispiness, preheat your oven to 350˚F (175˚C). Place the chicken pieces in a baking dish and cover them loosely with foil to prevent drying out. Bake for about 15-20 minutes, or until thoroughly heated through. For crispy skin, remove the foil during the last 5-10 minutes of reheating. The sauce can be gently reheated in a small saucepan over medium heat on the stove, stirring occasionally, until warmed through. Avoid microwaving the chicken, as it can make the skin rubbery and the meat dry.
Finally, if you whip up this fantastic roasted chicken recipe, please make sure to give it a star rating on the recipe card below and/or leave a comment! Your feedback means the world to me. I genuinely love hearing about your experiences in the kitchen and make it a point to respond to every single comment. Don’t hesitate to drop any questions you might have below, too!
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! Seeing these delicious creations come to life in your homes is my absolute favorite thing – it truly makes my day to scroll through those photos. It means the world to me!
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Roasted Chicken with White Wine and Fresh Herbs Recipe Card
Equipment
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Utility Cutting Board
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Le Creuset Stoneware Rectangular Dish
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9-Inch Tongs
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Shun Classic Western Chef’s Knife, 8-Inch
Ingredients
- 1 whole chicken cut into 6-8 pieces
- 6 cloves garlic diced
- 1 Tbsp fresh thyme chopped
- 1 Tbsp fresh rosemary chopped
- 1 Tbsp fresh oregano chopped
- 3 Tbsp olive oil
- 1 cup dry white wine
- 1/2 Tbsp salt
- 1/2 Tbsp freshly cracked black pepper
Instructions
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Preheat oven to 415˚F.
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In the bottom of a large roasting pan or baking dish, combine the olive oil, white wine, garlic, fresh herbs, salt and pepper. Stir a few times to combine the ingredients.
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Add the chicken pieces to the bottom of the roasting pan, turning them over a few times to make sure they get covered in the white wine mixture. Turn the chicken pieces skin side up and place the roasting pan on the middle rack of the oven.
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Roast the chicken in the oven for 25 to 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees. Remove from oven and serve immediately.
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If you would like your chicken’s skin to be browned and crispy, turn the oven to broil in the last 5 minutes and cook until the skin gets browned (keep a close watch so it doesn’t burn!).
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Remove chicken from the pan to rest. While the chicken is resting, add the juices in the bottom of the baking pan to a small saucepan over medium-high heat. Boil for about 5 to 6 minutes, until thickened and reduced.
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Serve chicken with the sauce.
Notes
Nutrition