This herb roasted chicken is cozy comfort food at its best—tender, golden-brown chicken nestled in a rich, creamy white wine sauce filled with mushrooms and baby potatoes. It’s an elegant yet simple dish perfect for family dinners, holidays, or any night when you want something hearty and satisfying.
Why You’ll Love It
- Easy yet impressive: Roasts beautifully in one pot, making it ideal for entertaining or a stress-free Sunday dinner.
- Big on flavor: Fresh herbs, golden butter, dry white wine, and garlic-infused cream come together in every bite.
- Cozy comfort: Creamy, rich, and perfect for chilly evenings or festive gatherings.
Ingredients
Chicken: Use one whole chicken cut into 8 pieces, or substitute with 4 skin-on breasts or 6–8 bone-in, skin-on thighs.
Butter: For browning and flavor.
Mushrooms: Brown or cremini mushrooms add an earthy touch.
Shallots & Garlic: Add depth and savoriness.
Celery: For aromatic base flavor.
Herbs: Sage and parsley (or substitute with thyme or rosemary).
Flour: Helps thicken the sauce.
White Wine: A dry variety like Sauvignon Blanc or Pinot Grigio works best.
Chicken Stock: Adds moisture and richness.
Baby Potatoes: Yellow or red potatoes, halved.
Cream: For a velvety finish—use heavy cream or half-and-half.
How to Make It
1. Prep the Chicken
- Pat dry and season with salt and pepper under and over the skin.
2. Sear the Chicken
- In a large Dutch oven, melt butter over medium-high heat.
- Brown chicken on both sides (3–5 minutes per side), then set aside.
3. Sauté the Veggies
- In the same pot, sauté mushrooms, shallots, garlic, and celery until softened (about 7 minutes).
- Season with remaining salt, pepper, and chopped herbs.
4. Build the Sauce
- Sprinkle flour over the vegetables and stir to coat.
- Deglaze with white wine, scraping up any browned bits.
- Gradually add chicken stock, stirring to combine. Let simmer until slightly thickened (about 5 minutes).
5. Add Potatoes and Roast
- Stir in halved baby potatoes.
- Return chicken to the pot, nestling it into the sauce.
- Transfer the pot to a preheated oven at 325°F (163°C) and roast for 40–45 minutes, until the chicken reaches 165°F (74°C) internally.
6. Finish with Cream
- Remove from the oven and stir in cream.
- Cover and let rest for 10 minutes before serving.
Serving Suggestions
Pair this dish with warm dinner rolls, roasted vegetables, or a crisp green salad with vinaigrette. It’s also perfect with a glass of the same dry white wine used in the sauce.
Tips for Success
- Use bone-in, skin-on chicken for the juiciest flavor.
- Don’t skip the resting time—it helps retain moisture and meld flavors.
- Simmer the sauce until just thick enough to coat a spoon—it should be rich but pourable.
Final Thoughts
This herb roasted chicken in creamy white wine sauce is the ultimate one-pot meal—easy enough for weeknights but impressive enough for guests. With juicy chicken, tender potatoes, and a velvety wine sauce packed with garlic and herbs, it’s sure to become a go-to favorite during the colder months or holiday season.