Juicy, golden-brown roasted chicken with aromatic herbs, served with a luxurious white wine pan sauce – an elegant yet comforting dish perfect for any occasion.
Serves: 4
Prep Time: 20 minutes (+ optional 1 hour brining)
Cook Time: 1 hour 15 minutes
Ingredients
For the Chicken
- 1 whole chicken (3.5-4 lbs / 1.6-1.8 kg)
- 3 tbsp softened butter (or olive oil)
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped fresh rosemary
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 lemon, halved
For the Creamy White Wine Sauce
- 1 tbsp butter
- 1 shallot, finely diced
- ½ cup dry white wine (Sauvignon Blanc or Chardonnay)
- 1 cup chicken stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Prep the Chicken
- (Optional but recommended) Brine the chicken in salt water (¼ cup salt dissolved in 4 cups water) for 1 hour, then pat dry.
- Preheat oven to 425°F (220°C).
- Mix softened butter with garlic, thyme, rosemary, salt, and pepper.
- Gently loosen the chicken skin and rub half the herb butter underneath. Rub the rest all over the outside.
- Place lemon halves in the cavity and truss the legs with kitchen twine.
2. Roast the Chicken
- Place chicken breast-side up in a cast-iron skillet or roasting pan.
- Roast for 50-60 minutes until golden and internal temperature reaches 165°F (74°C) at the thickest part.
- Remove from oven, transfer chicken to a cutting board, and tent with foil to rest.
3. Make the Sauce
- Pour off all but 1 tbsp of drippings from the pan.
- Over medium heat, sauté shallots in butter for 2 minutes until soft.
- Deglaze with white wine, scraping up browned bits. Reduce by half (about 3 minutes).
- Add chicken stock and simmer for 5 minutes until slightly thickened.
- Stir in cream and Dijon mustard. Simmer 3 more minutes until velvety.
- Season with salt, pepper, and stir in parsley.
4. Serve
- Carve the chicken and arrange on a platter.
- Spoon sauce over the chicken or serve on the side.