Roasted Chicken with Chardonel & Fresh Herbs
Ingredients
- 1 whole chicken cut into 6-8 pieces
- 6 cloves garlic diced
- 1 Tbsp fresh thyme chopped
- 1 Tbsp fresh rosemary chopped plus several fresh sprigs for presentation
- 1 Tbsp fresh oregano chopped
- 3 Tbsp olive oil
- 1 cup Somerset Ridge Chardonel dry white wine
- 1/2 Tbsp salt
- 1/2 Tbsp fresh cracked pepper
Instructions
- Preheat oven to 415 degrees.
- In the bottom of a large roasting pan or baking dish, combine the olive oil, Chardonel wine, garlic, fresh herbs, salt and pepper.
- Stir a few times to combine the ingredients.
- Add the chicken pieces to the bottom of the roasting pan, turning them over a few times to make sure they get covered in the white wine mixture.
- Turn the chicken pieces skin side up and place the roasting pan on the middle rack of the oven.
- Roast the chicken in the oven for 25 to 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees.
- Remove from oven and serve immediately.
- If you would like your chicken’s skin to be browned and crispy, turn the oven to broil in the last 5 minutes and cook until the skin gets browned (keep a close watch so it doesn’t burn!).
Notes
I kept the thigh and leg attached, but you can cut those down into 8 pieces if you prefer!