Sarasota's Roasted Whole Chicken with a White Wine Sauce

Discover the ultimate comfort food with Sarasota's Roasted Whole Chicken with a White Wine Sauce, a recipe that transforms a humble whole chicken into a show-stopping centerpiece. With its golden, crispy skin and aromatic herb-infused meat, this dish combines simplicity and sophistication. The chicken is seasoned with fresh rosemary, thyme, garlic, and lemon for a burst of flavor, then roasted to juicy perfection. The pièce de résistance is the rich and velvety white wine sauce, made from a reduction of dry white wine, chicken broth, and a touch of butter, adding a luxurious finish to each bite. Ready in just over 90 minutes, this recipe is perfect for Sunday dinners, holiday gatherings, or any time you want to impress with minimal effort. Pair with roasted vegetables or creamy mashed potatoes for a meal that’s as elegant as it is approachable.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 5 pounds Whole chicken
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 Lemon, halved
• 1 cup Dry white wine (e.g., Sauvignon Blanc)
• 1 cup Chicken broth
• 2 tablespoons All-purpose flour

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the whole chicken dry with paper towels. Ensure the cavity is empty and remove any giblets if present.

Step 3

In a small bowl, mix 2 tablespoons of olive oil, 2 minced garlic cloves, rosemary, thyme, salt, and pepper.

Step 4

Rub the olive oil mixture all over the chicken, making sure to coat the skin and the cavity evenly. Place the lemon halves inside the cavity.

Step 5

Place the chicken in a roasting pan or oven-safe skillet, breast side up. Drizzle the remaining tablespoon of olive oil over the chicken for additional crispiness.

Step 6

Roast the chicken in the preheated oven for 75-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with its own juices halfway through roasting for extra flavor.

Step 7

Once cooked, remove the chicken from the oven and cover with foil. Let it rest for 15 minutes before carving.

Step 8

Meanwhile, prepare the white wine sauce. In a medium saucepan, melt the butter over medium heat and sauté the remaining 2 minced garlic cloves for 1 minute, or until fragrant.

Step 9

Sprinkle the flour into the pan and whisk constantly for 1-2 minutes to cook out the raw flavor.

Step 10

Gradually pour in the white wine and chicken broth while whisking, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.

Step 11

Adjust seasoning with additional salt and pepper if needed.

Step 12

Carve the chicken and serve with the white wine sauce drizzled on top or on the side.

Nutrition Facts

Serving size	(2913.9g)

Amount per serving	% Daily Value*
Calories	1212.3

Total Fat 84.8g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 232.1mg	0%
Sodium 4301.7mg	0%
Total Carbohydrate 29.8g	0%
Dietary Fiber 3.3g	0%
Total Sugars 4.3g
Protein 49.9g	0%

Vitamin D 0IU	0%
Calcium 116.4mg	0%
Iron 5.6mg	0%
Potassium 1059.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.5%

Protein: 18.4%

Carbs: 11.0%