The inspiration for this recipe comes from Justine Drake’s recipe for roast chicken with verjuice and herbs, published in Fresh Living magazine a while ago. I simply love the herby sauce this makes, and think this is one of the best roast chicken recipes ever.
You can use 2 baby chickens for this recipe or one whole bird. Always buy free-range if you can.
Use a high-sided roasting pan for this recipe. You don’t want too much of the delicious pan juices to escape. Using a wider pan really facilitates evapouration.
The juices are so tasty I sometimes wish there were more of them. It may seem like the quantity of herbs is too much, but they add so much flavour here.
I like to cut the chicken up into rustic big pieces and then pour it over the pan sauce so they wallow in it before serving.
See my updated recipe for a whole roast chicken with wine, herbs and garlic.
A few more of my favourite chicken recipes:
Baby chickens roasted in wine and herbs
- 2 free-range baby chickens or one whole bird
- 1 onion peeled and roughly chopped I like to add onion and carrot to my roasting pan to add flavour
- 2 carrots peeled and roughly chopped
- 250 ml 1 cup dry white wine
- 250 ml 1 cup chicken stock
- 125 ml 1/2 cup finely chopped herbs (I used rosemary, parsley and thyme) – but sage and basil are also good
- 4 cloves of garlic crushed
- 3 tsp of Dijon mustard
- 3 – 4 Tbs of olive oil I like to coat the chicken to ensure a beautiful crispy brown skin
- salt and pepper
- Preheat the oven to 180 C / 350 F.
- Place the chicken on the chopped onion and carrots in a deep-sided roasting pan.
- Mix all the liquid, mustard, and herbs together and pour this sauce over the chickens and into the cavity.
- Drizzle over the olive oil and season the birds with salt and pepper and roast uncovered for 1 1/2 hours and until the chickens are cooked.
- I roast with the breast side up for 30 minutes, then flip them so the underside goes golden for the next 30 minutes and then flip it back upright for the final 30 minutes.
- Strain the pan juices, onion, and carrot, and use this delicious jus as your gravy.
- I like to cut the chicken up into rustic big pieces and then pour it over the pan sauce so they wallow in it before serving.