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
  • 1/2 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
Notes about ingredients:
  • 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
ceramic dish with whole roasted chicken with legs tied with lemon stuffed with herbs and garlic

 

The recipe

Roasted whole chicken for Christmas eve celebration table on rustic wooden board, light grey wall background, copy space, square crop

Easy herb roasted chicken with lemon wine broth

Yield: 1 whole chicken
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

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

  1. 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
  2. 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
  3. Place the chicken in a large roasting pan and pat the outside dry with a paper towel
  4. Generously season with salt and pepper
  5. 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
  6. Melt your butter
  7. Brush the outside of the chicken with your melted butter
  8. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken
  9. Pour marinade all over chicken
  10. Roast the chicken for 1-½ hours, or until the juices run clear when you cut between a leg and thigh
  11. Remove to a platter and cover with aluminum foil to rest for 10 minutes.
  12. Cut twine off of chicken legs
  13. 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 1
Amount Per Serving Calories 184Trans Fat 0gProtein 36g

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Wonderful to meet you here! I’m Sarah, the woman behind the apron and camera at frolic and fare. I love to add herbs and edible flowers to everything imaginable, and weave my magic into our meals with intention and purpose. I treasure using whole food ingredients to develop gourmet, garden inspired recipes that you will cherish for years to come. We celebrate traditions in a modern world, making our recipes approachable and enchanting. Thank you for being here, I hope you find what you're looking for.

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