Elevate your dinner table with this flavorful White Wine Herb-Roasted Chicken! Featuring a whole chicken roasted to golden perfection and paired with baby potatoes, mushrooms, and a creamy white wine sauce, this dish is both comforting and elegant. Perfect for cozy nights in or a special gathering, it’s a complete meal in one pan.
Why You’ll Love This Recipe
- Juicy, tender chicken infused with fresh herbs and white wine.
- A full meal with baby potatoes and mushrooms roasted alongside the chicken.
- Creamy, flavorful sauce made with chicken stock and white wine.
- Perfect for family dinners or entertaining guests.
- Gluten-free adaptable with a simple flour substitute.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
- 1 whole chicken (about 4–5 lbs)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons parsley (dried or fresh)
- 1 tablespoon sage (dried or fresh)
- 3 cloves garlic, minced
- 3 shallots, halved
- 2 celery stalks, chopped
For the Vegetables:
- 1 lb baby yellow potatoes, halved
- 1 cup brown mushrooms, sliced
For the White Wine Sauce:
- 3 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1/4 cup cream
Directions
Step 1: Prepare the Chicken
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Season the Chicken: Pat the chicken dry with paper towels. Rub it all over with kosher salt, black pepper, parsley, sage, and minced garlic.
- Stuff the Chicken: Stuff the cavity with the halved shallots and chopped celery stalks for extra flavor.
Step 2: Arrange the Vegetables
- Prepare the Pan: Arrange the halved baby potatoes and sliced mushrooms in a roasting pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Place the Chicken: Nestle the chicken in the center of the roasting pan, surrounded by the seasoned vegetables.
Step 3: Roast the Chicken
- Roast: Place the roasting pan in the oven and roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast. Baste the chicken with its juices every 20 minutes for added flavor.
Step 4: Make the White Wine Sauce
- Create the Roux: While the chicken is roasting, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly.
- Add the Liquids: Slowly whisk in the white wine and chicken stock, ensuring there are no lumps. Simmer for 5–7 minutes until thickened. Stir in the cream and season with salt and pepper to taste.
Step 5: Finish and Serve
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve: Carve the chicken and plate it with the roasted potatoes and mushrooms. Drizzle with the creamy white wine sauce and garnish with fresh parsley.
Servings and Timing
- Servings: 4
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 40 minutes
Variations
- Lemon Herb: Add lemon slices and juice for a bright citrus twist.
- Vegetarian Option: Use roasted cauliflower or tofu and swap chicken stock for vegetable stock.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper to the white wine sauce.
- Cheesy Sauce: Stir in grated Parmesan cheese to the white wine sauce for extra richness.
- Seasonal Vegetables: Include carrots, parsnips, or Brussels sprouts for a hearty fall version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked chicken, vegetables, and sauce separately for up to 2 months.
- Reheating: Reheat the chicken and vegetables in a 350°F (175°C) oven for 15 minutes, or until warmed through. Reheat the sauce on the stovetop over low heat, adding a splash of chicken stock if needed.
FAQs
1. Can I use chicken thighs instead of a whole chicken?
Yes, bone-in, skin-on chicken thighs or drumsticks work well and cook faster.
2. What type of white wine should I use?
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay.
3. Can I skip the cream in the sauce?
Yes, the sauce will still be flavorful without cream. Substitute with a non-dairy option or omit entirely for a lighter version.
4. How do I prevent the chicken from drying out?
Basting the chicken regularly and not overcooking it will help keep it juicy.
5. Can I make this dish ahead of time?
Yes, prepare the chicken and sauce up to 24 hours in advance. Reheat before serving.
6. Can I use frozen chicken?
If using frozen chicken, thaw it completely in the refrigerator before cooking.
7. What side dishes pair well with this recipe?
Serve with crusty bread, a fresh salad, or steamed green beans for a complete meal.
8. Can I add herbs to the sauce?
Absolutely! Fresh thyme, rosemary, or parsley add great flavor to the sauce.
9. How do I know the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
10. Can I make the sauce gluten-free?
Yes, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
Conclusion
White Wine Herb-Roasted Chicken is an elegant and satisfying meal that’s perfect for any occasion. With its juicy, flavorful chicken, perfectly roasted vegetables, and creamy white wine sauce, this dish is sure to impress. Serve it with your favorite sides for a restaurant-quality dinner at home!
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White Wine Herb-Roasted Chicken Dinner Recipe
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in this comforting White Wine Roast Herb Chicken Dinner! Featuring a whole roasted chicken, baby potatoes, mushrooms, and a creamy white wine sauce, this flavorful dish is perfect for cozy nights or special occasions.
Ingredients
Meat:
- 1 whole chicken (about 4–5 lbs)
Produce:
- 1 lb baby yellow potatoes (halved)
- 1 cup brown mushrooms (sliced)
- 2 medium celery stalks (diced)
- 3 shallots (thinly sliced)
- 3 garlic cloves (minced)
- 2 tsp parsley (dried or fresh)
- 1 tbsp sage (dried or fresh)
Canned Goods:
- 2 cups chicken stock
Baking & Spices:
- 1/4 cup all-purpose flour
- 1 tbsp kosher salt
- 1 tsp black pepper
Dairy:
- 3 tbsp salted butter
- 1/4 cup cream
Beer, Wine & Liquor:
- 1/2 cup dry white wine
Instructions
Prepare the Chicken:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Season the Chicken:
- Pat the chicken dry with paper towels. Rub it inside and out with 2 tbsp of butter, salt, pepper, parsley, and sage. Set aside.
Prepare the Vegetables:
- Arrange the Veggies:
- In a large roasting pan, spread the baby potatoes, mushrooms, celery, shallots, and garlic evenly across the bottom.
- Add the Liquids:
- Pour the chicken stock and white wine over the vegetables, then place the chicken on top.
Roast the Chicken:
- Bake:
- Roast the chicken uncovered in the preheated oven for 1 hour. Baste the chicken with the pan juices every 20 minutes.
- Add the Creamy Sauce:
- After 1 hour, mix the flour and remaining 1 tbsp butter into a paste and whisk it into the pan juices. Pour in the cream, stir to combine, and continue roasting for another 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh.
Serve:
- Rest and Carve:
- Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and creamy white wine sauce poured over the top.
Notes
- Substitute baby potatoes with carrots or parsnips for a twist.
- For extra crispy skin, broil the chicken for 2–3 minutes at the end of roasting.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American