roast chicken in white wine, herbs and garlic

roast white wine and herb chicken

Roast chicken has to be one of  the most comforting dishes in the world and I could never tire of it, especially when its cooked in loads of wine, garlic and herbs. Of course a whole birds is a thing of beauty, but for variation, I like to roast it broken up in pieces so it wallows in all the pan juices and cooks a whole lot quicker.

I jointed a beautiful free-range chicken myself reserving all backbone and other bits and pieces to make stock. I whipped together this cooking sauce loosely based around my all-time favourite roast chicken recipe, and I added the potatoes to complete the meal.

This is an easy mid week supper to whip up.

roast chicken in white wine, herbs and garlic

Recipe – feeds 4 people

  • 1 large free-range chicken cut into 8 pieces
  • 700gm new potatoes, cleaned
  • 3/4 cup dry white wine or verjuice
  • ½ cup chicken stock
  • 1Tbsp Dijon mustard
  • 4 cloves garlic, crushed
  • ½ cup finely chopped herbs (rosemary, parsley, thyme and sage)
  • 3T olive oil
  •  salt and freshly ground black pepper
  • sliced lemon (optional)

Preheat the oven to 200°C and place the chicken pieces and potatoes (and lemons if you are using) in a large deep sided roasting pan. Mix the wine or verjuice, stock, mustard, garlic and herbs and pour over the chicken. Drizzle over the olive oil and season with salt and pepper.

Roast uncovered for an hour, or until cooked through.

roast white wine and herb chicken


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50 Responses to roast chicken in white wine, herbs and garlic

  1. Sweet and Savoury Pursuits September 2, 2015 at 6:35 pm #

    That’s a delicious looking meal, love how easy it is to put together!

  2. Michelle Savage September 2, 2015 at 6:47 pm #

    Yum, Yum!!

  3. carolie September 2, 2015 at 10:02 pm #

    My most favourite combination…..chicken, white wine and herbs! Will try your variaotn with potatoes tonight!
    Will send my newsletter soon and show you my herbs! c xxx

  4. Laura (Tutti Dolci) September 3, 2015 at 7:00 pm #

    Such a comforting meal, love the roasted potatoes too!

  5. Amanda October 8, 2015 at 3:37 pm #

    I am making this recipe right now, looks so good!! I see some lemons in the pictures but I don’t seem to find them in the recipe .. Am I blind? Anyway, can’t wait to taste it .. Thank you!!

  6. Amanda October 8, 2015 at 3:39 pm #

    Yes, I was blind .. I saw it now that it was optional .. Sorry! 😉

  7. Ernest October 9, 2015 at 5:01 am #

    this looks amazing just the way I enjoy cooking,your photography is perfect.
    Chef Ernesto`

  8. Sam October 9, 2015 at 8:46 am #

    Thanks Ernest

  9. Sam October 9, 2015 at 8:47 am #

    HI Amanda – I hope you enjoyed the roast chicken 🙂

  10. Dorothy October 12, 2015 at 6:09 pm #

    Lemons are in the ingredients list but not in the instructions. Did you cook them with the chicken or are they a garnish?

  11. Sam October 12, 2015 at 6:10 pm #

    HI Dorothy – lemons are optional. I did use them (in hte pic) but I prefer them with out.

  12. Yvonne Hermans October 13, 2015 at 12:08 pm #

    you can t in dutch ?????

  13. Sue October 13, 2015 at 2:55 pm #

    700gm potatoes?

  14. Sam October 13, 2015 at 4:22 pm #

    Hi yes 700gm potatoes

  15. Sam October 13, 2015 at 4:23 pm #

    HI Yvonne – sorry I didnt understand the question?

  16. Andrew October 13, 2015 at 9:20 pm #

    @ Sue I had to convert the 700 gm to USA. 1 & 1/2 lbs of potatoes.

  17. Jeannie Ruzicka October 17, 2015 at 6:53 pm #

    I have made this time and time again, and now it is requested by family all the time!

  18. Sam October 18, 2015 at 10:48 am #

    Hi Jeannie – that is so lovely to hear and thanks for letting me know

  19. Sarah Stierch October 18, 2015 at 10:48 pm #

    Hi! Great post. Think I can add some carrots to the pan also?

  20. Sam October 19, 2015 at 9:07 am #

    HI Sarah – definitely!

  21. Christine Castaneda October 19, 2015 at 11:10 pm #

    Love easy peasy one pot chicken dinners. Can’t wait to make this. Thanks!!

  22. Tracy October 21, 2015 at 3:07 pm #

    I made this for dinner last night and it was easily one of the best roast chicken dishes I’ve ever made. So easy. So delicious.

  23. Sam October 22, 2015 at 10:42 am #

    That is so lovely to hear Tracy – thanks for letting me know. Im due to make this again.

  24. TC October 26, 2015 at 10:40 pm #

    200F or 200 C. I’m in the U.S. And 200 for one hr doesn’t seem long enough.

  25. Sam October 27, 2015 at 9:35 am #

    HI TC – the recipe says 200C therefore its 200C 🙂

  26. susan doucette November 1, 2015 at 9:44 pm #

    this sounds very like recipe I made for my husband .when we first meet 35 years ago . that recipe called for mushrooms and cream . lost the recipe ,still have the husband ! will try this recipe soon.

  27. Sandra November 29, 2015 at 8:13 pm #

    This looks Delish!!!! Definately going to make it… Soon!! But… What does 200C mean!!! Would that be 350 or 400 degrees.. Thanks.

  28. Sam December 2, 2015 at 9:39 am #

    Hi Sandra, in South Africa we are on the metric system so 200 celcius is 400 F. I have a conversion chart on my site if you ever need to check 🙂

  29. Kasandra December 18, 2015 at 2:32 am #

    Making this as we speak. I am doubling the recipe and added some whole mushrooms as well. Cant wait to taste it, loos VERY promising! Thanx for the recipe.

  30. Sam December 18, 2015 at 1:27 pm #

    Hi Kasandra – I hope hte mushrooms work well, I tend not to do chicken with them, but will be intersting to see.

  31. Tami February 3, 2016 at 6:34 pm #

    I don’t see a printer-friendly way to print this recipe. Am I missing it?

  32. Sam February 4, 2016 at 9:12 am #

    Hi Tami. no I dont have a printer widget on my site. If you copy and paste into a word doc that would be the best way. thanks

  33. Katie March 18, 2016 at 5:38 pm #

    Made this last night and it was delicious!! My herbs of choice were parsley and tarragon. Wonderful flavors!!! Thank you!

  34. Sam March 19, 2016 at 2:14 pm #

    Imn so glad you enjoyed it Katie 🙂

  35. Marthe April 24, 2016 at 4:32 am #

    This recipe is out of this world! Thank you!

  36. Sam April 25, 2016 at 8:18 pm #

    Im so glad you like it Marthe. Its a regular one around here.

  37. valenbarcelona June 8, 2016 at 8:12 am #

    Hi Sam, I made this roasted chicken last night and it was amazing! I add a couple of chillies to the sauce for a spicy touch but apart from that followed the recipe step by step.
    Can’t wait to eat the leftovers today 🙂

  38. Sam June 10, 2016 at 8:55 am #

    HI Val, thnaks for letting me know and glad you enjoyed it. The chillies sound amazing.

  39. MRS. DALE YOCHMOWITZ August 7, 2016 at 11:46 pm #

    Hi Sam,
    Love this so much! Today I made 2 very small Cornish Hens total weight about 3-1/2 lbs, cut in quarters.
    Made them with colorful tiny potatoes and rainbow baby carrots spread around the hens…. SOOO DELICIOUS.
    Thank you for this wonderful dish!!

    Dale, from Golden, CO., USA

  40. Sam August 8, 2016 at 8:53 am #

    HI Dale – I am so pleased to hear you enjoyed it :))

  41. Chris October 28, 2016 at 3:21 am #

    I confused by the 1/2 cup of seasonings/herbs. So you add “a little” of each of the 4 seasonings to make 1/2 cup. Seemed like a lot.

  42. realspear November 24, 2016 at 5:37 am #

    I don’t get this recipe, 200 seems too low. I cooked it for 90 minutes at 200 and the chicken was at 120 degrees. I raised the temperature to 300 and after 2 hours it was at 145. I know my oven is correct. When I look at other roast chicken recipes, I see temperatures much higher than 200 except for recipes taking four hours. I’m at 2.5 hours and almost there.

  43. Sam November 24, 2016 at 8:34 am #

    HI, The recipe is in Celcious. 200 C is = to 400 F and is a hot oven.

  44. realspear November 24, 2016 at 5:16 pm #

    Unfortunately, I figured that out after I posted but before it finished. I will be more vigilant next time.

  45. Kaye loffler December 2, 2016 at 8:49 am #

    I added parsnip, I just love roasted parsnip with my roasts. I am cooking it right now, and smells amazing.

  46. Sam December 2, 2016 at 10:00 am #

    HI Kaye – that is lovely. I also love roast parsnips

  47. Lisa January 6, 2017 at 12:28 am #

    Do you think this would work with chicken thighs instead of a whole chicken? Thx!

  48. Sam January 6, 2017 at 11:07 am #

    Hi Lisa – it definitely would work well with thighs. Just use bone in/ skin on and 8 large thighs.


  49. Amy Rogge February 28, 2017 at 2:52 am #

    Made a 1/2 recipe, using full amount of sauce ingredients. Added several halved carrots for the last 1/2 hour. Divine. Do not skip the lemon slices!

  50. Sam February 28, 2017 at 9:43 am #

    Thanks for the comment Amy, Im so glad you enjoyed it. I also like it very saucy and carrots are great

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