Description
Golden, crispy-skinned chicken roasted with rosemary and thyme, finished in a creamy white wine sauce. This hearty yet elegant one-pan dish is perfect for cozy dinners or entertaining guests.
Ingredients
1 whole chicken (about 4–5 lbs), broken down into pieces
2 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, minced
1 shallot, finely chopped
1 cup heavy cream
1 tablespoon Dijon mustard
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry and season with salt and pepper.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
- Sear the chicken skin-side down for 5-7 minutes until golden, then flip and sear the other side for 4-5 minutes. Remove from pan and set aside.
- Reduce heat to medium and add butter to the pan. Sauté the garlic and shallot for 2-3 minutes until fragrant and translucent.
- Deglaze the pan with white wine, scraping up browned bits. Simmer for 3-4 minutes to reduce slightly.
- Stir in heavy cream and Dijon mustard.
- Return the chicken to the pan, nestling it into the sauce. Add rosemary and thyme.
- Transfer the pan to the oven and roast for 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Remove herbs before serving and optionally garnish with chopped parsley.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Swap in boneless thighs for faster cooking.
For extra depth, add sautéed mushrooms to the sauce.
Half-and-half can be used for a lighter sauce.
Substitute white wine with chicken broth and white wine vinegar if preferred.
Store leftovers in the fridge for up to 3 days; reheat gently on stovetop with a splash of cream or broth.
Not recommended for freezing due to the cream-based sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 1g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 150mg
