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Garlic Herb Roasted Whole Chicken with White Wine Butter Sauce

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.

Ingredients

Scale

1 whole chicken (45 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

Instructions

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.

Nutrition