Garlic Roast Chicken With White Wine Sauce
A succulent roasted chicken features a flavorful sauce made with white wine, rosemary, and twenty garlic cloves.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F (190 C).
-
Pat chicken dry; stuff its cavity with lemon halves and bay leaves, then tie the legs.
-
Combine olive oil, rosemary, and salt; rub this mixture over the chicken, then place it in a large baking dish.
-
Simmer chicken stock, white wine, and garlic cloves in a saucepan.
-
Pour the simmering liquid and garlic around the chicken in the baking dish, cover tightly with foil, and roast for 1 hour 20 minutes.
-
Remove chicken from the oven, discard foil, and roast for another 20 minutes or until golden brown.
-
Remove chicken, cover loosely with foil, and let rest for 15 minutes.
-
Spoon sauce from the baking dish into a saucepan to keep warm, including desired garlic cloves.
-
Serve chicken with the warm garlic sauce and extra cloves for squeezing.