white wine Roasted Chicken with Fresh Herbs

This white wine chicken recipe delivers crispy-skinned, juicy roasted chicken in a garlic herb white wine sauce. Breaking down the chicken into pieces means faster cooking time and more crispy skin to go around. Ready in 35 minutes with just 5 minutes of prep, this is the kind of weeknight dinner that feels fancy but couldn’t be easier.

about this roasted chicken with white wine and herbs

This white wine chicken recipe has been one of my go-to weeknight dinners for years. The combination of dry white wine, fresh herbs, and garlic creates an aromatic sauce that fills your kitchen with the most incredible smell while the chicken roasts.

Breaking down a whole chicken might sound intimidating (trust me, I was terrified the first time I tried it!), but it’s actually straightforward once you get the hang of it. Cooking the chicken in pieces instead of roasting it whole means faster cooking time and way more crispy skin. Plus, buying a whole chicken and breaking it down yourself is cheaper than buying pre-cut pieces.

The white wine sauce at the bottom of the pan does double duty: it keeps the chicken moist while roasting and then gets reduced into a flavorful pan sauce to drizzle over each serving. It’s simple, impressive, and the kind of recipe your family will request on repeat.

The most rewarding part is the smell that almost instantly fills the house while the chicken is roasting. The white wine mixed with fresh herbs and garlic is absolutely intoxicating.

This is the perfect down home weeknight meal!

It takes less than 5-10 minutes to put it together, then you just roast it off and serve it with your favorite vegetables. Delicious, flavorful, simple. After you cook it just once, you’ll family will be begging you to make it every week!

ingredients

This white wine chicken uses simple ingredients you likely already have. Here’s what you’ll need (full measurements are in the recipe card below).

chicken. Buy a whole chicken and break it down into 6-8 pieces (2 breasts, 2 thighs, 2 drumsticks, and optionally 2 wings). Breaking it down yourself is cheaper than buying pre-cut pieces, plus you can save the backbone and carcass to make homemade chicken stock. If you’re short on time, you can use pre-cut chicken pieces.

garlic. This is where a jar of minced garlic comes in handy! You can also peel and dice whole cloves, but I like this shortcut. No smelly hands, no peeling garlic.

fresh herbs. You will need a combination of fresh rosemary, thyme, and oregano for this recipe. You can also swap one of these for fresh sage if you prefer.

white wine. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. The wine creates the base of the pan sauce and adds acidity that balances the richness of the chicken. If you don’t cook with wine, substitute with chicken stock.

oil. Use extra virgin olive oil for this recipe!

salt and pepper. I personally prefer to use kosher salt and freshly cracked black pepper for most of my recipes.

this recipe’s must-haves

I know it’s not in the pictures here, but I am a huge fan of Le Creuset (this is not a sponsored post btw, just a huge believer in their products!). This baking dish (in cherry red of course) is perfect for this chicken.

Also important are a good set of tongs to turn the chicken in the white wine sauce you make in the bottom of the pan (no chicken hands here!).

Finally, really firstly to break down the chicken, a killer knife that will never let you down. My go-to knife is this chef’s knife. I’ve had a set of Shun knives for YEARS and they are still incredibly sharp!

how to make white wine chicken (step-by-step)

prepare chicken

In the bottom of a large baking dish, whisk together olive oil, wine, garlic, fresh herbs, salt and pepper until combined.

Place the chicken pieces in the bottom of the pan (you do not need to use a roasting rack). Turn them over a few times in the pan to coat them in the white wine mixture. Turn skin side up and place on the middle rack of the oven.

I’ve found that turning the chicken pieces in the wine mixture a few times before roasting ensures every piece gets evenly coated. This helps build flavor and keeps the chicken from drying out.

roast

Roast for 25 to 30 minutes at 415˚F. The chicken is cooked through when it reaches 165˚F internally.

If you would like to brown your chicken skin, let it sit under the broiler in the last 5 minutes of cooking. Keep an eye on it so the skin doesn’t burn!

finish sauce

Remove chicken from pan to a serving platter to rest.

While chicken is resting, add the juices from the bottom of the baking dish to a small saucepan. Cook over medium-high heat, at a boil, for about 5 to 6 minutes until thickened and reduced.

Serve chicken with sauce.

More roasted chicken recipes: Berbere Roasted Chicken / Creamy White Wine & Garlic Roasted Chicken Thighs

how do I break down a chicken?

I actually did a whole post on how to break down a whole chicken over on Foodal! This guide complete with step-by-step pictures is fantastic because it’s detailed and it shows you how to go through the process easily. 

Don’t forget to reserve the carcass and backbone! You can make excellent homemade chicken stock from it.

what temperature should roasted chicken be when done?

Chicken is cooked through when it reaches 165˚F on an internal thermometer inserted into the thickest part of the chicken. Sometimes certain pieces cook quicker than others. Therefore be sure to check each piece individually. 

You can remove the pieces that are fully cooked through and if any are under, return the pan to the oven until it’s all cooked through.

Can I use chicken breasts only for white wine chicken?

Yes, but I recommend using bone-in, skin-on chicken breasts for the best flavor and texture. Boneless skinless breasts will cook faster (about 20-25 minutes) but won’t have the same crispy skin. You’ll also miss out on the richer flavor that bones add to the pan sauce.

Can I make white wine chicken ahead of time?

You can prep the chicken in the wine mixture up to 4 hours ahead and refrigerate it. When ready to cook, bring it to room temperature for 15-20 minutes, then roast as directed. The sauce can be made ahead and reheated gently on the stove.

Can I use chicken stock instead of white wine?

Yes! Substitute chicken stock 1:1 for the white wine. The sauce will be milder and less acidic, but still flavorful. You can add a squeeze of lemon juice at the end to brighten it up.

Need more inspiration for dinner this week? Check out my main dish recipes page!

what to serve with white wine chicken

When it comes to serving side dishes with this dish, you can pretty much serve anything and everything! I’ve listed out some of my personal favorites below:

Chook Smashed Sweet Potatoes with Fresh Herbs are a fun twist on the classic smashed potatoes!

Classic homemade mashed potatoes are always a win, especially for the kiddos. If you like crispy potatoes, these fried mexican potatoes are super flavorful and these crispy oven fried potatoes and onions are so delicious. For a whole new potato side dish, try potato fritters with dollops of sour cream and fresh chives!

Spicy-Sweet Roasted Broccolini gives you a big bomb of flavor without a ton of work.

Crispy Roasted Broccoli with Roasted Garlic Aioli is my favorite way to eat broccoli! The aioli is such a delicious pairing with the roasted broccoli.

Longhorn Steakhouse Rice Pilaf is an easy side dish with classic flavors perfect for pairing with this chicken.

Sweet and savory honey roasted carrots and parsnips are an easy way to get your veggies in.

Tender and creamy risotto with asparagus and peas is simple and flavorful, perfect for spring!

A vegetarian cheesy broccoli casserole is ideal on a chilly night too!

how to store and reheat

Store. Leftovers (chicken and sauce!) can be stored separately in airtight containers (once cooled down!) and refrigerated for up to 3 to 4 days.

Reheat. To reheat, place chicken in a baking dish and cover with foil. Bake at 350˚F until heated through (be sure to remove the foil towards the end of cooking to crisp the skin again!). The sauce can be reheated on the stove over medium heat until warmed through.

Finally, if you make this roasted chicken recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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