Roast Chicken in White Wine, Herbs and Garlic Recipe
Chicken pieces roasted in dry white wine, fresh herbs, garlic and Dijon mustard with new potatoes. An easy, hands-off weeknight dinner that is delicious and ready in just over an hour.
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Ingredients
- 1 large free-range chicken jointed into 8 pieces
- 700 grams 1½ lb new potatoes, cleaned
- 185 ml ¾ cup dry white wine or verjuice
- 125 ml ½ cup chicken stock
- 1 Tbsp Dijon mustard
- 4 cloves garlic crushed
- 30 grams ½ cup mixed fresh herbs, finely chopped (rosemary, parsley, thyme and sage)
- 3 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 lemon sliced (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- Place the chicken pieces and potatoes in a large, deep-sided roasting pan. Add the lemon slices if using.
- Whisk together the wine or verjuice, chicken stock, Dijon mustard, garlic and fresh herbs. Pour over the chicken and potatoes. Drizzle over the olive oil and season well with salt and pepper.
- Roast uncovered for 1 hour, or until the chicken is cooked through and the skin is golden. The juices should run clear when the thickest part of the thigh is pierced with a sharp knife.
- Serve with the pan juices spooned over, and a simple green vegetable or salad alongside.
Notes
Use a dry white wine you would be happy to drink. Verjuice is a good alternative. Fresh herbs are essential here; do not substitute dried. The lemon slices are optional but add a nice brightness to the sauce. Feel free to add carrots, parsnips or fennel to the pan alongside the potatoes.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a covered dish in the oven at 160°C (325°F) until piping hot, adding a splash of water or stock if the sauce has dried out. Alternatively, reheat pieces in a frying pan over medium heat with a little of the sauce.
Freezing: Freeze cooked chicken pieces with the sauce in an airtight container for up to 3 months. Defrost overnight in the fridge before reheating as above.