Incredibly flavorful roast chicken and white wine sauce made easy in one pot. Minimal ingredients and effort yield ultra-tender meat and sides infused with herbs, garlic and lemon.
Preheat the oven to 350 degrees F and make sure the rack is in the mid to lowest slot with clearance above it.
Meanwhile, pat the 1 whole chicken dry with a paper towel, be sure to dry the cavity and between the folds of the wings and legs.
Season the chicken liberally on all sides with 1 tbsp salt.
Preheat a Dutch oven over medium-high heat. Add the 1 tbsp oil and swirl to coat.
When the oil is just smoking, add the chicken breast side down.
Allow the chicken to brown for 5 to 7 minutes, until a golden crust has formed.
Carefully remove the chicken from the Dutch oven and set aside.
Deglaze the pan
Turn the heat to low, or remove the pot from the heat altogether.
Deglaze the pan by carefully adding in a little of the ½ cup white wine. The wine will steam and bubble from the heat of the pan and the liquid hitting the fat and oil, so use caution.
Using a wooden spoon, scrape up any browned bits.
Add the 3 heads garlic, chopped 2 lemons, 1 onion and 4 to 5 fresh thyme sprigs and 2 fresh rosemary sprigs to the Dutch oven over the white wine.
Nestle the chicken back into the pot.
Cook the Chicken in the Dutch Oven
Place the whole Dutch oven in oven on the rack and allow the bird to cook, uncovered for 55 minutes, or until the internal temperature of the chicken reaches 165°F with a digital meat thermometer in the thickest part of the breast.
Carefully remove the pot from the oven.
Transfer the chicken to a cutting board, tent loosely with foil, and rest for 20 minutes.
Make the white wine sauce
Meanwhile, strain the lemons, garlic, and onion from the pot and discard.
Deglaze the pan with 1/2 cup white wine, scraping up any brown bit stuck to the bottom with a wooden spoon.
Add in the 1/4 cup chicken broth and bring to a simmer 10 mintues.
Remove from heat and stir in the 4 tbsp unsalted butter to melt. Season with 1 tsp freshly ground black pepper.
Carve the chicken and serve with the white wine sauce, if desired.
Garnish with a pinch of freshly minced parsley.
Notes
If your chicken skin starts to brown too much while cooking, cover with the lid.