Roast Chicken with White Wine and Thyme Sauce

Name: Roast Chicken with White Wine and Thyme Sauce
Prep time: 20 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg whole chicken (giblets removed); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 lemon (halved); 4 sprigs fresh thyme; 1 cup dry white wine; 1 cup chicken stock; 2 tbsp butter; 2 tbsp all-purpose flour; 2 sprigs fresh thyme (leaves only); 1 clove garlic (minced)

105 min 4 servings Medium

All Recipes

Savoury roast chicken paired with a fragrant white wine and thyme sauce for a delightful meal.

Prep

20 min

Cook

75 min

Total

105 min

Servings

Difficulty

Medium

Roast chicken is a classic dish that brings warmth and comfort to any dinner table. This version elevates the traditional roast chicken with a luscious white wine and thyme sauce, offering a fragrant and delightful flavour profile. The combination of succulent roast chicken with a rich, herbal sauce makes this dish a showstopper for family dinners or special gatherings. The white wine adds a subtle acidity that balances the richness of the chicken, while the thyme provides an earthy aroma that ties the dish together beautifully.

Instructions

Prepare the Chicken

Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels. Rub it with olive oil, salt, and pepper, both inside and out. Stuff the cavity with lemon halves and thyme sprigs.

Pro tip: Ensure the chicken skin is dry for a crispy texture.

Roast the Chicken

Place the chicken on a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked in the thickest part of the thigh.

Pro tip: Use a meat thermometer for accuracy.

Rest the Chicken

Remove the chicken from the oven and let it rest for 10 minutes before carving. This helps the juices redistribute throughout the meat.

Make the Roux

In a saucepan over medium heat, melt the butter. Add flour and cook, stirring constantly, for 2 minutes until golden brown.

Pro tip: This forms the base for your sauce.

Prepare the Sauce

Gradually whisk in white wine and chicken stock to the roux. Add thyme leaves and minced garlic. Bring to a simmer and cook for 5-7 minutes until thickened.

Pro tip: Adjust the seasoning with salt and pepper to taste.

Serve

Carve the chicken and serve with the white wine and thyme sauce drizzled over the top.

Pro tip: Garnish with additional fresh thyme if desired.

💡

Tips & Tricks

Use a meat thermometer to ensure the chicken is cooked to the right temperature.
Allow the chicken to rest before carving to keep it juicy.
Choose a dry white wine for a more balanced flavour.
Fresh thyme gives the best aroma, but dried thyme can be used in a pinch.

Frequently Asked Questions

What type of wine should I use?

Use a dry white wine such as Sauvignon Blanc or Chardonnay for the best flavour.

How do I know when the chicken is cooked?

The chicken is cooked when the internal temperature reaches 165°F (74°C).

Can I use dried thyme instead of fresh?

Yes, you can substitute with 1 teaspoon of dried thyme if fresh is unavailable.

How long does the chicken need to rest?

Let the chicken rest for about 10 minutes before carving to ensure juiciness.

Can I make the sauce ahead of time?

Yes, the sauce can be made a day ahead and reheated gently before serving.

Serving Suggestions

This roast chicken with white wine and thyme sauce pairs wonderfully with a side of roasted vegetables or mashed potatoes. Consider serving it with a crisp green salad to add freshness to the meal. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. The chicken can also be sliced and used in sandwiches or salads for a quick lunch option.

Nutrition per serving

480

Calories

50g

Protein

28g

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