Wine Roasted Chicken Recipe

This hearty Wine Roasted Chicken is made with a whole chicken, a dry white wine like Sauvignon Blanc, fresh rosemary, thyme, and aromatic garlic. This recipe creates an elegant main course that is incredibly moist and tender, with a savory, herb-infused flavor. It’s perfect for a cozy Sunday dinner or a special occasion and makes enough to serve 4-6 people.

Wine Roasted Chicken Ingredients

• 1 whole chicken (about 4 lbs / 2 kg)
• 2 tablespoons olive oil or melted unsalted butter
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 head of garlic, cut in half crosswise
• 1 large yellow onion, quartered
• 4-5 sprigs fresh thyme
• 3-4 sprigs fresh rosemary
• 1 cup dry white wine (like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay)
• Optional: 1 lb (450g) potatoes and carrots, chopped

How To Make Wine Roasted Chicken

1. Prepare the chicken and oven: Preheat your oven to 425∘F (220∘C). Remove the chicken from its packaging and take out any giblets from the cavity. Pat the entire surface of the chicken completely dry with paper towels.
2. Season the chicken: Place the chicken in a large roasting pan. Rub it all over with the olive oil or melted butter. Season generously inside and out with salt and pepper.
3. Stuff the cavity: Place one half of the garlic head, two quarters of the onion, and half of the rosemary and thyme sprigs inside the chicken’s cavity.
4. Arrange the roasting pan: Scatter the remaining garlic, onion, and herbs in the bottom of the roasting pan around the chicken. If you are using potatoes and carrots, arrange them around the chicken now.
5. Roast at high heat: Place the pan in the preheated oven and roast for 20 minutes. This initial high heat helps to crisp up the skin.
6. Add wine and continue roasting: After 20 minutes, carefully remove the pan from the oven. Reduce the oven temperature to 375∘F (190∘C). Pour the white wine into the bottom of the pan. Return the pan to the oven and continue to roast for another 60-75 minutes. The chicken is done when the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165∘F (74∘C).
7. Rest the chicken: Carefully transfer the roasted chicken to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes before carving. This is a critical step to ensure the juices redistribute throughout the meat.
8. Serve: Carve the chicken and serve it with the roasted vegetables and the delicious pan juices spooned over the top.

Recipe Tips

• Pat the Chicken Skin Dry: For that perfect golden-brown, crispy skin, a dry surface is essential. Use paper towels to pat the chicken thoroughly dry before you season it. Any moisture on the skin will cause it to steam rather than roast.
• Choose the Right Wine: Use a good-quality dry white wine that you would be happy to drink. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are excellent choices. Avoid using bottles labeled “cooking wine,” as they often contain added salt and can have a harsh flavor.
• Don’t Skip the Resting Step: Allowing the chicken to rest for at least 10-15 minutes before you carve it is one of the most important steps. This allows the natural juices to settle back into the meat, guaranteeing every slice is moist and flavorful.
• Use a Meat Thermometer: This is the only foolproof way to know your chicken is perfectly cooked and not dry. Ovens can vary, but a thermometer gives you an accurate reading every time. The chicken is safe and ready when the thickest part of the thigh reaches 165∘F (74∘C).

What To Serve Roasted Chicken

This Wine Roasted Chicken is a fantastic one-pan meal if you add potatoes and carrots to the roasting pan. The vegetables will cook in the delicious chicken drippings and wine. For other classic pairings, serve it with creamy mashed potatoes to soak up the pan sauce, a side of steamed green beans or asparagus, or a simple green salad with a light vinaigrette. Crusty bread is also a must for dipping in the juices.

How To Store Roasted Chicken Leftovers

• Refrigerate: Once cooled, remove any leftover chicken from the bones. Store the meat in an airtight container in the refrigerator for up to 4 days. Leftovers are great for salads, sandwiches, or tacos.
• Freeze: You can freeze the cooked chicken meat for longer storage. Place it in a freezer-safe bag or container and it will keep for up to 3 months. Don’t throw away the carcass—freeze it to make a flavorful homemade chicken stock later.

Wine Roasted Chicken Nutrition Facts

• Serving Size: 1 serving (recipe makes 6)
• Calories: 420 kcal
• Total Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 145mg
• Sodium: 750mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 38g

Frequently Asked Questions

• Can I use red wine instead of white? Yes, you can use a light-bodied red wine like Pinot Noir. It will create a sauce with a deeper, richer flavor and may give the chicken and vegetables a slightly purple hue, but the taste will be delicious.
• What if I don’t want to use alcohol in this recipe? For an alcohol-free version, you can substitute the wine with an equal amount of chicken broth. To mimic the bright acidity of the wine, add one tablespoon of fresh lemon juice or white wine vinegar to the broth before pouring it into the pan.
• How can I get extra crispy skin? The best trick for ultra-crispy skin is to let the chicken air-dry. After patting it dry, place the unwrapped chicken on a plate or tray in the refrigerator for a few hours, or even overnight. This process dries the skin out even more, guaranteeing a shatteringly crisp result.
• My chicken is cooked, but the skin isn’t brown enough. What can I do? If your meat thermometer shows the chicken is done but you want more color on the skin, you can switch your oven to the broil setting for 1-3 minutes. Place the chicken a safe distance from the heating element and watch it constantly, as the skin can go from golden to burnt very quickly.

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