Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
12 servings (serving size: 4 ounces chicken and about 1 tablespoon sauce)

Thinking of roasting a chicken? Think big. Large roasters have a greater proportion of meat to bone, and leftovers are a time-saver. Look for herbes de Provence, a combination of dried herbs (basil, lavender, marjoram, rosemary, sage, savory, and thyme), in the spice section of supermarkets. Rubbing the flavorful paste under the skin means even though the skin is discarded, the meat keeps the flavor.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 5 ingredients in a small bowl; mash to a paste consistency.

Step 3

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Step 4

Rub seasoning mixture under loosened skin. Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string.

Step 5

Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert a meat thermometer into breast, making sure not to touch bone. Bake at 400° for 1 hour and 20 minutes or until thermometer registers 180°. Remove chicken from pan. Cover with foil, and let stand 10 minutes. Discard skin.

Step 6

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 5 minutes (the fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.

Step 7

Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve sauce with chicken.

Ratings & Reviews

jlouise's Review

January 06, 2015

ktleyed's Review

November 14, 2013
Perfectly delicious! We all loved it!

DianaDia's Review

May 26, 2011
Very good,my boyfriend and I both liked it.I tried other receipes but I didn't like it as much,I will definitely make it again.Can be prepared in advanced, is just as good after a couple of days.

MktgQueen's Review

April 05, 2010
Very moist and delicious. My son typically hates chicken but he was taking bites off of my plate after he had polished off his! Will definitely make this again.

love2coooook's Review

November 10, 2009
Hands down the best roast chicken recipe I have tried to date. Bursting with flavor in an oh-so subtle way.

mrmacrae73's Review

October 03, 2009
I prepared this recipe exactly according to the directions and it was excellent. I give it only four stars because I wasn't overwhelmed with the sauce. The wine flavor overpowered the broth. Next time, I will reduce the amount of wine to 1/4 cup and increase broth to 3/4 cup.