Preheat oven to 415˚F.

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.