Description
Savory Roasted Chicken with Wine is an incredible ultimate recipe that combines flavors perfectly.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, halved
- 1 onion, quartered
- 2 cups assorted vegetables (carrots, potatoes, and bell peppers)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare Marinade: In a bowl, mix the wine, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Marinate Chicken: Place the chicken in a large resealable bag or a bowl. Pour the marinade over the chicken, ensuring it’s well coated. Let it marinate in the refrigerator for at least 1 hour.
- While the chicken marinates, wash and chop the assorted vegetables. Place them at the bottom of a large roasting pan.
- Remove the chicken from the marinade and stuff the cavity with lemon halves and onion quarters.
- Position the marinated chicken on top of the vegetables in the roasting pan.
- Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Baste Occasionally: Every 30 minutes, baste the chicken with the pan juices to enhance flavor and moisture.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve: Carve the chicken and serve it alongside the roasted vegetables.
Notes
- For best results, let the chicken marinate overnight.
- You can use your choice of vegetables.
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg