1Tbspfresh rosemarychopped plus several fresh sprigs for presentation
1Tbspfresh oreganochopped
3Tbspolive oil
1cupSomerset Ridge Chardonel dry white wine
1/2Tbspsalt
1/2Tbspfresh 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!