Easy herb roasted chicken with lemon wine broth
Elegant and easy herb roasted chicken with a rich lemon-wine broth will become a family favorite recipe for years to come. This recipe is so adaptable that you can use any fresh herbs, or vegetables that are in season.
This easy recipe yields tender and juicy chicken with crispy skin. Don't forget fresh flavorful, aromatic herbs like basil, rosemary and sage. All of the flavors are truly complementary - you will surely come back to this dish all the time.
This is one of our family favorite chicken recipes. Using a whole chicken, with bone in and skin on for roasting is the way to go with this recipe. The marinated flavor comes from lemon juice, butter and white wine with garlic fresh herbs, like sage leaves that coat every inch of your oven roasted bird!
Why you will love this recipe
Having a good recipe to roasted chicken is so useful. They are perfect for busy weeknight dinners, but can easily be served at a casual gathering for a big impact. Just be prepared for everyone to want your recipe on the way out.
Ingredients for this easy roasted chicken dinner
- 5-6 lbs whole uncooked roasting chicken
- ½ cup olive oil
- Fresh herbs – 1 large bunch sage (optional: rosemary, thyme)
- 1 cup white wine
- 1 head of garlic, cut in half crosswise, half left whole, half minced
- 4 tablespoons butter
- 1 red onion, sliced into thick wedges
- 4 medium sized lemons - juiced and reserved
- I always use fresh herbs when I make this roasted chicken. You can look for fresh sage, rosemary and thyme. If you prefer to use dried herbs, cut the ratio in half.
- You can add any veggies you'd like to this dish. We love roasting carrots, adding baked potato, or Brussel sprouts to this delicious meal.
How to make Easy herb roasted chicken with lemon wine broth
- Preheat oven to 425 degrees F
- Mince half of your garlic and half of your herbs (one small fresh bunch) reserve the other half for stuffing your chicken
- Slice lemons and juice them into a small bowl
- In a medium bowl add olive oil, lemon juice, white wine, minced herbs and garlic and whisk to make your marinade. Set aside
- Place the chicken in a large roasting pan and pat the outside dry with a paper towel.
- Generously season with salt and pepper
- Stuff the cavity with the rest of the bunch of fresh sage, and optionally thyme/rosemary, your squeezed lemons, and the other half head of garlic
- Melt your butter
- Brush the outside of the chicken with your melted butter and then sprinkle again with salt and pepper.
- Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
- Pour marinade all over chicken
- Roast the chicken for 1-½ hours, or until the juices run clear when you cut between a leg and thigh
- Remove to a platter and cover with aluminum foil to rest for 10 minutes.
- Cut twine off of chicken legs
- Remove herbs, garlic and lemon from cavity
- Carve and serve
The recipe
Easy herb roasted chicken with lemon wine broth
Elegant and easy herb roasted chicken with a rich lemon-wine broth will become a family favorite recipe for years to come. This recipe is so adaptable that you can use any fresh herbs, or vegetables that are in season.
Ingredients
- 5-6 lbs whole uncooked roasting chicken
- ½ cup olive oil
- Fresh herbs – 1 large bunch sage (optional: rosemary, thyme)
- 1 cup white wine
- 1 head of garlic, cut in half crosswise, half left whole, half minced
- 4 tablespoons butter
- 1 red onion, sliced into thick wedges
- 4 medium sized lemons - juiced and reserved
Instructions
- Preheat oven to 425 degrees F
Mince half of your garlic and half of your herbs (one small fresh bunch) reserve the other half for stuffing your chicken - Slice lemons and juice them into a small bowl
In a medium bowl add olive oil, lemon juice, white wine, minced herbs and garlic and whisk to make your marinade. Set aside - Place the chicken in a large roasting pan and pat the outside dry with a paper towel
- Generously season with salt and pepper
- Stuff the cavity with the rest of the bunch of fresh sage, and optionally thyme/rosemary, your squeezed lemons, and the other half head of garlic
- Melt your butter
- Brush the outside of the chicken with your melted butter
- Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken
- Pour marinade all over chicken
- Roast the chicken for 1-½ hours, or until the juices run clear when you cut between a leg and thigh
- Remove to a platter and cover with aluminum foil to rest for 10 minutes.
- Cut twine off of chicken legs
- Remove herbs, garlic and lemon from cavity
Carve and serve
Notes
Chicken is done when thermometer inserted in thickest part of thigh reads 170°-175° F
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 184Trans Fat 0gProtein 36g
