Roasted Chicken with White Wine And Fresh Herbs
Roasted Chicken with White Wine & Fresh Herbs is an easy weeknight meal that can double as the perfect dinner party meal. Breaking down the chicken and cooking it in pieces makes the cooking time faster and the skin nice and crispy!
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I broke down my very first chicken this past weekend! I am sure many of you have already done this before, but I have never really taken the time to.
Usually I just buy chicken breasts at Costco and call it good.
Really, I think I was just terrified about the possibility of completely butchering the whole chicken into an unusable mess…
As someone who began cooking being extremely clumsy with knives, it’s not to crazy to have some fear there.
Fear of not butchering the chicken correctly.
There’s also the fear of slicing off a finger.
Fear of accidentally dropping the knife and cutting off my pinky toe a la Friends.
Not an irrational fear right? There has to be a few of you out there who can relate!
I have to say, as soon as I broke down that chicken into 6 beautiful pieces, I felt so invigorated!
I was ready to take on the WORLD.I built it up in my mind as an incredible challenge and the moment I conquered that chicken, it was like I just won the Superbowl.
Well, except without the world watching and without the big trophy… Still, I highly recommend everyone try it at least once in your life.
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!
To cap it all off, I suggest making this easy peasy Lemon Rosemary Meringue Tart for dessert 😉
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 Le Creuset Stoneware Rectangular 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 sauce you make in the bottom of the pan (no chicken hands here!).
- Finally, well really firstly to break down the chicken, a killer knife that will never let you down. My go-to knife is this Shun Chef’s Knife. I’ve had a set of Shun knives for YEARS and they are still incredibly sharp!
- 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 Le Creuset Stoneware Rectangular Dish
(in cherry red of course 😉 ) is perfect for this chicken.
to turn the chicken in the sauce you make in the bottom of the pan (no chicken hands here!).
. I’ve had a set of Shun knives for YEARS and they are still incredibly sharp!
Pin this Roasted Chicken with White Wine & Fresh Herbs recipe for later!
Roasted Chicken with White Wine & Fresh Herbs
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 fresh cracked pepper
Instructions
- Preheat oven to 415 degrees.
- 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.
- 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.
- 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.
- 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!).
Notes
*Note: I kept the thigh and leg attached, but you can cut those down into 8 pieces if you prefer!
Recommended Products
- Le Creuset Stoneware Rectangular Dish, 12.5 by 8.25-Inch
- OXO Good Grips 9-Inch Tongs with Silicone Heads
- Shun Classic Western Chef's Knife, 8-Inch
- Shun Classic Western Chef's Knife, 8-Inch
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This looks incredible! I love roasted chicken recipes like this, so I can’t wait to try it!
Thank you Madison! 🙂
What a beautiful dish! I’m always looking for new and different ways to cook chicken and I love the simplicity of this one. I’ll be trying!
Oh my, this is one GORGEOUS chicken! I’ve roasted whole chickens before but have never broken one down pre-cooking. Totally excited to try! PS: I heard about you via Feast and West and am loving your blog 🙂
It’s SO fun to break down a chicken (does it sound weird that I am that excited about it? lol)! I am so excited you are joining our Blogsgiving party!
Cannot remember the last time I made some roast chicken. This looks SO delicious.. definitely a recipe I must recreate. Thanks for sharing it & I bet your kitchen smelt amazing too after this came out of the oven!
Thank you Thalia! You definitely have to try it, it’s so simple and delish!
Hi Meghan, great dish! How about adding it to the Food on Friday: Oregano & Tarragon collection over at Carole’s Chatter? Cheers
What a great idea! Definitely will do 🙂
So glad you stopped by Meghan! If you would like to see what themes are coming up there is a forward schedule in one of my top tabs. And if you would like me to sent you an email reminder about each new Food on FRiday just drop me a line on ca4ole@gmail.com. Cheers from Carole’s chatter
This is such a delicious looking chicken!
Thank you Ami!
Looks tasty – all my favorite flavours are in there! 🙂
Thank you Michelle!
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This is a definite make again! I used drumsticks because they were only $2.82 and used rosemary and sage. The aroma when it was cooking was amazing. I put cut up red potatoes on the baking sheet and everything was perfectly done in 30 minutes, I broiled it for just a few minutes after that. Incredible flavor in this dish, thanks for the recipe.
I’m so glad you enjoyed it!! 🙂
Doesn’t this just look amazing?! Oh man, I had a light lunch and I am hungry for dinner already and this looks so freaking stunning. I have a huge new rosemary bush I just planted recently, too, and I have been dying to cook chicken with it!