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roasted chicken with herbs recipe

Roasted Chicken with Chardonel & Fresh Herbs

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 415 degrees.
  2. In the bottom of a large roasting pan or baking dish, combine the olive oil, Chardonel wine, garlic, fresh herbs, salt and pepper.
  3. Stir a few times to combine the ingredients.
  4. 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.
  5. Turn the chicken pieces skin side up and place the roasting pan on the middle rack of the oven.
  6. 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.
  7. Remove from oven and serve immediately.
  8. 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!