If you are craving a dish that feels like a warm embrace at the dinner table, the Garlic Herb Roast Chicken with Lemon and White Wine Recipe is exactly what you need. This roast chicken comes out perfectly golden and crispy on the outside, while the meat remains juicy and infused with bright notes of lemon and the subtle depth of white wine. The blend of fragrant garlic and fresh herbs gives it a timeless, comforting aroma that invites everyone to gather around. It’s the kind of recipe that fills your home with irresistible smells and guarantees smiles at the table.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for crafting the perfect roast chicken. Each component plays a vital role in layering flavors, enhancing the texture, and yielding that irresistible golden finish everyone loves.
- 1.75 – 2 kg whole chicken, patted dry: Starting with a dry chicken ensures crisp skin during roasting.
- Salt and pepper: Basic seasoning that brings out the natural flavors of the chicken.
- 2 tsp olive oil: Adds moisture and helps the skin achieve a beautiful golden color.
- 1 lemon, quartered: Offers bright acidity, both stuffed inside the bird and squeezed over the top.
- 3 rosemary sprigs: Infuses an earthy, piney aroma that pairs perfectly with lemon and garlic.
- 100 g unsalted butter, melted: Used under and over the skin to keep the chicken moist and flavorful.
- 3 garlic cloves, minced: Essential for that rich, savory depth throughout the chicken.
- 1 tbsp sage, finely chopped: Adds a warm, herbaceous note that complements the roast beautifully.
- 2 tsp rosemary, finely chopped: Intensifies the fresh herb flavor inside and on the chicken.
- 1 tbsp parsley, finely chopped: Brings a hint of freshness and color to the herb butter.
- 1/2 tsp salt and black pepper: Balanced seasoning within the butter to elevate all flavors.
- 1 cup dry white wine (or low sodium chicken broth): Moistens the pan, adds complexity to the drippings for basting.
- 1 onion, quartered: Roasts alongside the chicken for flavor and adds aromatics to the pan juices.
- 1 garlic bulb, halved horizontally: Roasts sweet and mellow, enriching the cooking liquid.
How to Make Garlic Herb Roast Chicken with Lemon and White Wine Recipe
Step 1: Prepare the chicken
Take the chicken out of the fridge about 30 minutes before you start cooking; this helps it roast more evenly. Preheat your oven to 220°C/450°F (standard) or 200°C/430°F (fan/convection) with a shelf set in the middle. This high initial temperature sets you up for wonderfully crisp skin.
Step 2: Make the herb butter mixture
Mix the melted butter with minced garlic, chopped sage, rosemary, parsley, salt, pepper, and juice squeezed from two lemon wedges. This luscious butter mixture is the secret to infusing the chicken with flavor underneath the skin for an incredible depth.
Step 3: Loosen the skin
Place the chicken in a roasting pan and carefully use a dessert spoon to loosen the skin over the breast and drumsticks without tearing it. This technique allows you to drizzle the herb butter directly under the skin, ensuring every bite is juicy and flavorful.
Step 4: Butter under and over the skin
Prop the chicken upright to make it easier to work with, then drizzle most of the herb butter beneath the loosened skin, reserving some for the exterior. Next, smear the remaining butter all over the surface of the chicken and squeeze over juice from two lemon wedges, enhancing moisture and brightness.
Step 5: Add aromatics and secure
Stuff the lemon wedges and rosemary sprigs inside the cavity of the chicken to infuse the meat with fresh, fragrant notes from within. Tie the drumstick ends with kitchen string, and tuck the wing tips neatly underneath to promote even cooking.
Step 6: Season and prepare for roasting
Sprinkle salt and freshly ground black pepper all over the chicken. Scatter quartered onion and halved garlic bulb in the roasting pan, and place the chicken on top. Pour white wine around the bird in the pan and drizzle olive oil over the chicken for added richness and crisping power.
Step 7: Roast with care
Transfer the pan to the oven. Roast the chicken at 220°C/450°F for 10 minutes; this will jumpstart the browning process. Then lower the oven temperature to 180°C/350°F and continue roasting for about 1 hour 15 minutes. Baste the chicken twice during cooking—once at 30 minutes and again at 1 hour—spooning the pan juices over the skin for incredible flavor and moisture. Cook until the internal temperature reaches 75°C/165°F or until the juices run clear when pierced where the drumstick meets the body.
Step 8: Rest before carving
Once cooked, let the chicken rest uncovered for 15 minutes; this resting period allows the juices to redistribute and keeps the skin crisp. If covered, the skin will sweat and lose its delightful crunch.
How to Serve Garlic Herb Roast Chicken with Lemon and White Wine Recipe
Garnishes
Fresh herbs like parsley or rosemary sprigs scattered on the serving platter add vibrant color and a burst of fresh aroma. Slices of roasted lemon or a drizzle of the luscious pan juices over the carved chicken elevate the presentation and taste.
Side Dishes
This Garlic Herb Roast Chicken with Lemon and White Wine Recipe pairs wonderfully with classic roast potatoes, buttery mashed potatoes, or a bright green salad. Roasted seasonal vegetables such as carrots and parsnips also complement the savory, herby flavors perfectly.
Creative Ways to Present
For a rustic touch, serve the whole chicken on a wooden board surrounded by the roasted onion and garlic from the pan. Alternatively, carve the chicken and arrange slices neatly atop a bed of cooked grains like farro or couscous infused with fresh herbs for an elegant dinner setup.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken in an airtight container in the fridge for up to 3 days. Keeping the pan juices separately can help moisten the meat when reheating.
Freezing
You can freeze leftover cooked chicken for up to 2 months. Remove the meat from bones and store portions in freezer-safe containers or bags. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your leftover Garlic Herb Roast Chicken with Lemon and White Wine Recipe in the oven at a low temperature to keep it from drying out, ideally covered with foil and basted with pan juices or a splash of broth to maintain juiciness.
FAQs
Can I use chicken broth instead of white wine?
Absolutely! Using low sodium chicken broth instead of white wine works well and keeps the dish family-friendly without compromising on moisture or flavor.
How do I know when the chicken is fully cooked?
The best way is to check that the internal temperature in the thickest part of the thigh reaches 75°C/165°F and that the juices run clear when the skin is pierced between drumstick and body.
Why do I need to rest the chicken after roasting?
Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. If you cut into it right away, all the flavorful juices run out.
Can I prepare this recipe in advance?
While the full roasting is best fresh, you can premix the herb butter and marinate the chicken a few hours in advance to deepen the flavors before roasting.
What can I do with the leftover chicken carcass?
Don’t throw it away! Use the carcass to make a rich homemade chicken broth by simmering it with vegetables and herbs – perfect for soups or cooking grains.
Final Thoughts
This Garlic Herb Roast Chicken with Lemon and White Wine Recipe is truly a showstopper that’s easier to make than it sounds. Its invigorating blend of herbs, garlic, lemon, and white wine creates a feast for the senses that’s perfect for family dinners or special occasions. I promise once you try this recipe, it will quickly become a beloved favorite in your kitchen too. Happy roasting!
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Garlic Herb Roast Chicken with Lemon and White Wine Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
Description
This classic roast chicken recipe yields a tender, juicy centerpiece with fragrant herb butter, crisp golden skin, and a rich pan sauce. Infused with fresh rosemary, sage, parsley, garlic, and lemon, the bird is roasted to perfection in the oven and served with flavorful pan juices. Ideal for a comforting family meal, it includes simple steps for loosening the skin to infuse herb butter underneath and tips for resting and carving.
Ingredients
Main Ingredients
- 1.75 – 2 kg (3.5 – 4 lb) whole chicken, patted dry
- Salt and pepper, to taste
- 2 tsp olive oil
- 1 lemon, quartered
- 3 rosemary sprigs
Herb Butter Mixture
- 100 g (1 stick) unsalted butter, melted
- 3 garlic cloves, minced
- 1 tbsp sage, finely chopped
- 2 tsp rosemary, finely chopped
- 1 tbsp parsley, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
Roasting Aromatics
- 1 cup (250 ml) dry white wine or low sodium chicken broth
- 1 onion, quartered
- 1 garlic bulb, halved horizontally
Instructions
- Bring chicken to room temperature: Remove the chicken from the refrigerator 30 minutes prior to cooking to allow even cooking throughout the bird.
- Preheat the oven: Set your oven to 220°C/450°F (standard) or 200°C/430°F for fan/convection ovens. Place a rack in the middle of the oven for optimal heat circulation.
- Prepare herb butter: In a bowl, combine melted butter with minced garlic, finely chopped sage, rosemary, parsley, salt, pepper, and the juice from 2 lemon wedges. Mix thoroughly to create a flavorful butter mixture.
- Loosen chicken skin: Place the chicken in a roasting pan. Using a dessert spoon, carefully loosen the skin from the breast and drumsticks without detaching it completely, creating pockets for the herb butter.
- Apply herb butter under skin: Position the chicken upright and gently drizzle the herb butter underneath the loosened skin, focusing on the breast and drumsticks. Reserve a small amount of butter for coating the outside skin later.
- Coat chicken surface: Smear the remaining herb butter over the outside of the chicken skin for added flavor and browning. Squeeze juice from the remaining 2 lemon wedges over the chicken.
- Stuff the cavity: Insert the used lemon wedges and rosemary sprigs into the chicken cavity to infuse fragrant aromas during roasting.
- Secure legs and wings: Tie the drumstick ends together with kitchen string and tuck the wing tips underneath the chicken to ensure even cooking and prevent burning.
- Season the chicken: Generously sprinkle salt and black pepper all over the chicken to enhance flavor and seasoning.
- Prepare roasting pan: Place the quartered onion and halved garlic bulb in the bottom of the roasting pan. Set the chicken on top. Pour dry white wine or chicken broth around the chicken and drizzle with olive oil for moisture and flavor.
- Roast the chicken: Transfer the pan to the oven and roast at 220°C/450°F for 10 minutes. Then reduce the oven temperature to 180°C/350°F (all oven types) and continue roasting for 1 hour 15 minutes more or until the internal temperature reaches 75°C/165°F and juices run clear when pierced between the drumstick and body. Baste the chicken twice during cooking—once at 30 minutes and again at 1 hour—by spooning pan juices over the skin to keep it moist and flavorful.
- Rest the chicken: Remove the chicken from the oven and let it rest uncovered for 15 minutes. This helps the juices redistribute and keeps the skin crisp.
- Serve: Carve the chicken as desired and serve with the pan juices. Discard the onion but use the roasted garlic from the pan for extra flavor. Leftover carcass can be used to make a rich homemade broth.
Notes
- Loosening the skin allows the herb butter to infuse flavor directly into the meat, ensuring juicy and aromatic chicken.
- Use low sodium chicken broth as a substitute if you prefer to avoid alcohol from the white wine.
- Resting chicken uncovered preserves crispy skin; covering causes condensation and soggy skin.
- For side dishes, consider roasted vegetables, mashed potatoes, or a fresh green salad to complement the roast chicken.
- Save the carcass and bones to simmer into a homemade chicken stock or broth, adding amazing depth to soups and sauces.
