Roast Chicken with Wine, Herbs and Garlic
This roast chicken with wine, herbs and garlic yields tender, juicy meat infused with fragrant garlic and fresh herbs under a crispy, golden skin. Ideal for a comforting dinner for four.
Ingredients
Chicken & Seasoning
- 1 whole chicken (approx. 1.5 kg) pat dry and season inside and out with salt and pepper
Aromatics & Herbs
- 1 large onion peeled and quartered
- 6 cloves garlic smashed
- 1 lemon half juiced, half for zest and cavity
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Liquids & Finishing
- 2 tbsp olive oil to drizzle over chicken
- 1 cup dry white wine
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Instructions
Preparation
- Preheat oven to 200°C (400°F). Pat the chicken dry and season the cavity and exterior with salt and pepper.
- Stuff the cavity with half the garlic, half the lemon, rosemary and thyme sprigs. Sprinkle lemon zest over the skin.
- Arrange the onion quarters and remaining garlic and lemon juice in the base of a roasting pan. Place the chicken breast-side up on a rack above.
- Drizzle olive oil over the chicken and pour wine into the pan.
Roasting
- Roast at 200°C (400°F) for 15 minutes, until the skin begins to sizzle and turn golden.
- Reduce heat to 180°C (350°F) and continue roasting for 1 hour 5 minutes, or until the internal thigh temperature registers 75°C (165°F).
- Remove the chicken and tent loosely with foil. Rest for 10 minutes before carving.
Notes
Dry-brine the chicken overnight for deeper flavor.
Rest the chicken for the full 10 minutes to allow juices to redistribute and reach safe temperature.
Store leftovers in an airtight container in the fridge for up to 3 days, reheating until internal temperature reaches 75°C (165°F).
Nutrition
Serving: 250gCalories: 450kcalCarbohydrates: 2g
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