Description
A succulent roasted chicken infused with savory herbs, bathed in a rich and creamy white wine sauce.
Ingredients
Scale
- 1 whole chicken (4–5 lbs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh oregano, chopped
- 1 cup white wine
- 1 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken with olive oil, salt, pepper, and fresh herbs, allowing it to marinate for at least 15 minutes.
- Place the chicken in a roasting pan and roast for 1 hour, or until it reaches an internal temperature of 165°F (75°C).
- Remove the chicken and let it rest for 10 minutes.
- In the same pan, add white wine and scrape up any browned bits from the bottom.
- Add heavy cream and simmer until thickened.
- Serve the chicken drizzled with the creamy white wine sauce.
Notes
For best results, use a meat thermometer to ensure the chicken is perfectly cooked. Letting the chicken rest after roasting retains its juices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg