Herb Roasted Chicken in Creamy White Wine Sauce

Why You’ll Love This Recipe

I love how this herb roasted chicken turns simple pantry staples into an elegant meal with minimal effort. The chicken roasts until golden and tender, then I whisk the pan juices into a silky white wine cream sauce brimming with garlic and fresh herbs. It’s fancy enough for guests yet easy enough for any weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole chicken, about 4 lb (1.8 kg), giblets removed

• Olive oil

• Salt

• Freshly ground black pepper

• Dried or fresh herb mix (rosemary, thyme, oregano, parsley)

• Garlic cloves, minced

• White wine (dry, such as Sauvignon Blanc)

• Chicken broth

• Heavy cream

• Dijon mustard (optional, for depth)

• Fresh lemon juice

• Fresh herbs for garnish

directions

1. I preheat the oven to 425 °F (220 °C). I pat the chicken dry, rub it inside and out with olive oil, then season generously with salt, pepper, the herb mix, and half the minced garlic.

2. I tuck the wing tips under, tie the legs loosely, and set the chicken breast-side up on a rack in a roasting pan. I scatter any leftover herbs and garlic in the pan.

3. I roast for about 20 minutes, then reduce the oven to 375 °F (190 °C) and continue roasting 40–50 minutes, until the thickest part of the thigh registers 165 °F (74 °C).

4. I transfer the chicken to a platter to rest while I make the sauce. I place the roasting pan over medium heat (or pour drippings into a skillet), add the remaining garlic, and cook 30 seconds.

5. I deglaze with white wine, scraping up browned bits, and simmer until reduced by half. I stir in chicken broth and simmer 3 minutes more.

6. I whisk in heavy cream, a spoonful of Dijon, and a squeeze of lemon juice, simmering until the sauce coats the back of a spoon. I taste and adjust seasoning, then finish with a sprinkle of fresh herbs.

7. I carve the chicken and spoon the creamy white wine sauce over each serving.

Servings and timing

This recipe yields about 4–6 servings. Hands-on prep takes 15 minutes, roasting 1 hour 10 minutes, plus 5 minutes for the sauce, so dinner is on the table in a little over 1½ hours.

Variations

• I swap the whole chicken for 8 bone-in skin-on thighs and reduce roasting time to about 45 minutes.

• When I crave extra depth, I add sliced mushrooms to the pan during the last 20 minutes of roasting.

• For a lighter twist, I replace half the cream with whole milk and whisk in a teaspoon of cornstarch to thicken.

• I sometimes stir a handful of baby spinach into the finished sauce until it wilts for a built-in green side.

storage/reheating

I store leftover chicken and sauce separately in airtight containers for up to 3 days. To reheat, I warm the chicken in a 350 °F oven for 15 minutes and simmer the sauce gently on the stove, adding a splash of broth if it thickens too much.

FAQs

How do I keep the chicken breast from drying out?

I start at a higher temperature to crisp the skin, then lower the heat to finish roasting evenly. Resting the chicken 10 minutes before carving also locks in juices.

Can I use boneless chicken breasts?

Yes, but they roast faster—about 25–30 minutes total at 400 °F. I watch the internal temperature closely to avoid overcooking.

Which white wine works best?

I use a dry white such as Sauvignon Blanc or Pinot Grigio—anything I enjoy drinking. I avoid sweet wines so the sauce stays balanced.

Can I make the sauce without wine?

Absolutely. I substitute extra chicken broth plus a squeeze of lemon for brightness.

How can I thicken the sauce further?

If I want a richer consistency, I simmer it a few minutes longer or whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook until it thickens.

Conclusion

This herb roasted chicken in creamy white wine sauce delivers crispy skin, juicy meat, and a luxurious pan sauce—all in one roasting pan. It’s a reliable centerpiece for Sunday dinner yet simple enough that I can enjoy it any night of the week. I hope you’ll love it as much as I do!