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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52 Comments

  1. 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

  2. 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!!

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

  4. Sam

    HI Amanda – I hope you enjoyed the roast chicken 🙂

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

  6. Sam

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

  7. Sam

    HI Yvonne – sorry I didnt understand the question?

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

  9. Sam

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

  10. Christine Castaneda

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

  11. 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.

  12. Sam

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

  13. 200F or 200 C. I’m in the U.S. And 200 for one hr doesn’t seem long enough.

  14. Sam

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

  15. susan doucette

    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.

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

  17. Sam

    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 🙂

  18. Kasandra

    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.

  19. Sam

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

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

  21. Sam

    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
    sam

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

  23. Sam

    Imn so glad you enjoyed it Katie 🙂

  24. This recipe is out of this world! Thank you!

  25. Sam

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

  26. valenbarcelona

    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 🙂

  27. Sam

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

  28. 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

  29. Sam

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

  30. 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.

  31. 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.

  32. Sam

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

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

  34. Kaye loffler

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

  35. Sam

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

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

  37. Sam

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

    Thanks
    Sam

  38. Amy Rogge

    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!

  39. Sam

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

  40. Is the half cup of herbs fresh or dried? Can it be dried?

  41. Sam

    HI Kat yess its fresh herbs and No dried herbs won’t work with this recipe. Must be a mix of herbs as I mention in the blog post

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