1/1 Photo of Sarasota's Roasted Whole Chicken With a White Wine Sauce
1 hr 15 mins
I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.
My Private Note
Units: US | Metric
- 4 lbs chicken, washed inside and out and patted dry
- 1 orange, cut in quarters
- 1 lemon, cut in quarters
- 1 medium onion, cut in quarters
- 3 garlic cloves (smashed but not cut)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon kosher salt (1 half for the skin, 1 half for the cavity)
- 1 teaspoon ground black pepper (1 half for the skin, 1 half for the cavity)
- 1 teaspoon dried parsley
- 1/4 teaspoon cayenne
- 1 cup chicken broth (optional, to add to the bottom of the pan) or 1 cup water (optional, to add to the bottom of the pan)
- 1Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
- 2Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
- 3I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
- 4Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
- 5Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
- 6Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
- 7I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.
Browse Our Top Whole Chicken Recipes
Nutritional Facts for Sarasota's Roasted Whole Chicken With a White Wine Sauce
Serving Size: 1 (524 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1155.1
- Calories from Fat 690
- Total Fat 76.7 g
- Saturated Fat 22.7 g
- Cholesterol 350.3 mg
- Sodium 2661.0 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 1.9 g
- Sugars 5.7 g
- Protein 89.1 g