Lemon Herb Roasted Chicken with White Wine

Easy, elegant roasted chicken with a rich lemon-wine broth and fresh herb blend.

Course Main Course

Cuisine Mediterranean

Keyword Healthy Roasted Chicken, Herb Roasted Chicken, Lemon Roast Chciken

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 393kcal

Whole pastured chicken 3-5 pounds
4 cloves garlic peeled and chopped (divided)
1 large lemon
1/2 large onion sliced into quarters
1/4 cup melted butter or ghee
1/2 cup white wine
2 tsp house seasoning blend 4.5:1:1 ratio of sea salt:black pepper:garlic powder
3 Tbsp chopped fresh herbs I used 1 Tbsp each sage, rosemary and thyme
Additional lemon halves and fresh herbs for garnish optional

Preheat oven to 450 degrees.
Remove giblets and rinse inside of the chicken with water.
Place half of the chopped garlic and half of the lemon inside the bird.
Scatter onion slices and remaining chopped garlic around bottom of a roasting pan and place the chicken on top.
Melt butter/ghee in a glass bowl. Add the white wine as well as the zest and juice from the remaining half of a lemon. Pour the mixture over the chicken and onions.
Sprinkle the house seasoning and chopped herbs over the chicken. It will look like too much of the house seasoning, but it's just right, trust me.

Cover and cook 45 minutes.
Remove from oven and turn heat down to 400 degrees. Reserve the foil for later use.
Baste the bird with juices from pan, and continue cooking, uncovered, for an additional 15 minutes or until the surface is golden and a thermometer inserted into the breast reads at least 160 degrees.
Remove from oven, cover with foil and allow to rest for 10 minutes. Thermometer should read at least 165 degrees.

Remove chicken to cutting board to carve.
Place carved chicken on a serving platter and ladle juices* and onions over top. Garnish with additional lemon halves and fresh herbs, if desired.
*Optional: Strain juices through a mesh sieve and thicken with flour, etc. for a thicker, gravy-like consistency.

Go high quality - I recommend going for organic free range chicken for the best results, nutrition and flavor.
Switch up the flavors - you can easily adapt this recipe with different herbs and spices to suit your mood.
Got leftovers? - leftover chicken will store really well in the fridge for 3-4 days or can be frozen. Leftover chicken can be used in so many ways from in salads, sandwiches, soups and stews. Why not try my Easy Rotisserie Chicken Salad!
Don't forget to make stock - the best part about making a roast chicken is that no part goes to waste. Use the leftover carcass to make the most delicious and healthy broth or stock that can be used in soups, stews, and risottos.