Crispy, golden skin. Juicy, flavorful meat. And a buttery white wine pan sauce that brings it all together. This whole roasted chicken is rustic yet refined — a centerpiece-worthy dish that’s as easy to make as it is satisfying to serve.
1 whole chicken (4–5 lbs), gizzards and neck removed
2 tbsp kosher salt
1 tsp freshly cracked black pepper
2 tsp garlic powder
6 garlic cloves, minced
1 tsp dried thyme
1 cup dry white wine (like Sauvignon Blanc)
6 tbsp unsalted butter, cold, cubed
1 tbsp fresh lemon juice (from 1 lemon)
3 tbsp minced fresh flat-leaf parsley
Preheat oven to 425°F (220°C). Pat chicken dry with paper towels.
Season generously: Rub chicken all over with salt, pepper, garlic powder, thyme, and minced garlic — including under the skin if possible.
Roast: Place chicken breast-side up in a roasting pan or oven-safe skillet. Roast for about 1 hour 15 minutes, or until internal temperature hits 165°F (74°C) and juices run clear.
Make the sauce: While the chicken rests, deglaze the roasting pan with white wine over medium heat. Scrape up the browned bits. Simmer for 5 minutes, then whisk in cold butter, lemon juice, and parsley.
Carve & serve: Slice chicken and drizzle with pan sauce. Serve with your favorite sides.