Please note this post contains affiliate links.
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!
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 á la Friends.
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 chef’s knife
. I’ve had a set of Shun knives for YEARS and they are still incredibly sharp!
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.
More roasted chicken recipes: Berbere Roasted Chicken / Creamy White Wine & Garlic Roasted Chicken Thighs
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!
What should I pair with this recipe?
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
Spicy-Sweet Roasted Broccolini
Smashed Potatoes with Fresh Herbs & Blue Cheese
Crispy Roasted Broccoli with Roasted Garlic Aioli
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.
To cap it all off, I suggest making this easy peasy Lemon Rosemary Meringue Tart for dessert 😉
Pin this Roasted Chicken with White Wine & Fresh Herbs recipe for later!
Roasted Chicken with White Wine & Fresh Herbs
Simple roasted chicken is a great weeknight meal and goes perfectly with lemon roasted fingerling potatoes.
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!).
- 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.
- Serve chicken with the sauce.
Notes
*Note: I separated the thigh and leg, but you can leave them attached to make 6 pieces if you prefer!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Madison | Wetherills Say I Do says
This looks incredible! I love roasted chicken recipes like this, so I can’t wait to try it!
Meghan B. says
Thank you Madison! 🙂
Jennifer @ Seasons and Suppers says
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!
Amy | Club Narwhal says
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 🙂
Meghan B. says
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!
Thalia @ butter and brioche says
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!
Meghan B. says
Thank you Thalia! You definitely have to try it, it’s so simple and delish!
Carole from Carole's Chatter says
Hi Meghan, great dish! How about adding it to the Food on Friday: Oregano & Tarragon collection over at Carole’s Chatter? Cheers
Meghan B. says
What a great idea! Definitely will do 🙂
Carole says
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 [email protected]. Cheers from Carole’s chatter
[email protected] says
This is such a delicious looking chicken!
Meghan B. says
Thank you Ami!
Michelle @ Flour and Aprons says
Looks tasty – all my favorite flavours are in there! 🙂
Meghan B. says
Thank you Michelle!
Crissy says
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.
Meghan B. says
I’m so glad you enjoyed it!! 🙂
Susannah // Feast + West says
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!
Anna says
I made this for my family this evening. Thank you so much! We’re in quarentine, thank goodness I still had some white wine left. The chicken came out beautifully browned (roasted it at the end as you suggested) and the meat was tender, juicy, and flavorful. I also made the gravy, per your suggestion and everyone loved it. Perks: all cooking takes place in the oven, so no greasy kitchen to clean up, and it’s a one-dish recipe, so less dishes to wash. I love this recipe! Sending your link to family and friends. THANK YOU!!!
Meghan Y. says
You are so welcome!! I’m thrilled you enjoyed it!
Janice says
I made this recipe. But I used boneless chicken thighs. It was wonderful. Great recipe
Meghan Y. says
Fantastic! I’m so glad you enjoyed it!
Chari Rasner says
Could I doble this recipe in the same pan? Or will it be better in separate pan
Meghan Y. says
You can certainly double the recipe! The key is to make sure the pan is big enough for all the pieces. You want there to be a little space between each piece, they shouldn’t be touching or overlapping at all. I would recommend sizing up to a bigger pan, or just use two pans if you don’t have a pan that’s big enough!