White Wine and Fresh Herb Roast Chicken
Ingredients
- 1 Whole chicken
- ¼ C. Sauvignon Blanc
- 4 Tbsp. Butter
- 5 cloves Garlic
- 2 Tbsp. Fresh rosemary
- 2 Tbsp. Fresh oregano
- 2 Tbsp. Fresh thyme
- ½ tsp. Paprika
- 1 tsp. Salt
- 2 Carrots, chopped
- 2 Stalks of celery, chopped
- 1 Yellow onion, quartered
Instructions
Preheat the oven to 400° F.
Remove the chicken from the packaging and discard the giblets. Pat dry the chicken with paper towels and place the chicken in the roasting pan.
In a blender, combine butter, garlic, white wine, rosemary, oregano, thyme, salt, and paprika. Blend until the herbs and garlic are finely chopped.
Coat the chicken with the butter marinade, making sure to get in between the skin and the meat.
Stuff the cavity of the chicken with the diced carrots, celery, and onion. Whatever is left over can be placed inside the roasting pan.
Place the chicken, breast side up, in the oven and cook until the chicken has an internal temperature of 165°F. Start to check the temperature after an hour of cooking.
When chicken is done cooking, remove from the oven, and let the chicken rest for ten minutes before serving. Serve with pan drippings and roasted vegetables.
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