Go Back

Herb Roasted Chicken in Creamy White Wine Sauce - Easy Lunch Recipes

I’ll be honest, this recipe started as one of those wild experiments when I had a bottle of white wine left over from last weekend and a chicken staring at me from the fridge. You know that look. So I thought, why not roast it, splash it with wine, and see what happens? What happened was pure magic. The smell alone could convince the neighbors to invite themselves over. There’s something deeply comforting about a dish that bubbles away in the oven while you pretend to clean but really just peek through the glass every five minutes. The creamy white wine sauce hugs each piece of tender chicken like it was born for it. Add a side of healthy roasted potatoes or, if you’re feeling clever, try those sliced potatoes in a muffin tin I’ve been raving about. Perfect little crisp bites of joy. This is one of those cozy recipes that make you feel like you’ve got life under control—even if you forgot to thaw the chicken until an hour ago. It’s proof that roasted chicken recipes can be both indulgent and easy. So pour yourself another glass (for quality assurance, obviously), toss on some music, and let’s cook.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keywords: Cozy Recipes, Creamy White Chicken Chili, easy lunch recipes, Healthy Roasted Potatoes, Potatoes Recipes Easy, Roasted Chicken Recipes, Sliced Potatoes In Muffin Tin
Servings: 4 servings
Author: Eleanor

Ingredients

  • 1 whole chicken (about 3-4 lbs), patted dry
  • 3 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp fresh thyme leaves
  • 1 tbsp rosemary, chopped
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1 lemon, juiced
  • 1/2 cup chicken broth

Instructions

  1. Preheat the oven to 400°F.
  2. Rub the chicken with olive oil, salt, pepper, thyme, and rosemary. Don’t be shy—it’s a full-body massage.
  3. Place the chicken in a roasting pan. Scatter garlic around it for that heavenly aroma.
  4. Roast for about 1 hour, basting once or twice. You’ll know it’s done when it looks golden and smug.
  5. Remove the chicken and set it aside. In the same pan, melt butter, add wine, and scrape the tasty brown bits.
  6. Pour in the cream, lemon juice, and broth. Let it simmer until slightly thick. That’s your creamy white wine sauce!
  7. Slice the chicken, pour the sauce generously over it, and try not to drool before serving.

Notes

If you want to lighten it up, use half-and-half instead of heavy cream. And if you’ve got leftover sauce (lucky you), it’s amazing poured over pasta or rice the next day.