I’ve been making and perfecting this roasted chicken for several years. It’s so delicious I now call it my Come to The Table Roast Chicken because this dish is a dish that gathers!
See this step by step video showing how I roast my chicken and bring together 👇
Full recipe below!Print
Foolproof Roasted Chicken with Pan Sauce
- 1 (4 – 5 pound) whole chicken
- 1 whole head fresh garlic, cut in half lengthwise
- 1 lemon, cut in half
- 1 small onion, quartered
- 1 Tbsp kosher salt
- 2 tsp black pepper
- 1/3 cup olive oil
- 1/2 cup dry white wine like Chablis or a Pinot Gris
- 1/4 cup butter
- 2 garlic cloves, minced or 1 tsp garlic powder
- 1/4 cup dry white white (for the pan)
For the Sauce:
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 Tbsp butter
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 Tbsp cornstarch or arrowroot (arrowroot is the paleo option)
For the Chicken:
- Preheat the oven to 425° F.
- Remove and discard the chicken giblets. Pat the outside dry with paper towels.
- In a small dish, whisk together 1 Tbsp salt, 2 tsp black pepper, 1/3 cup olive oil, and the juice from the other half of the lemon.
- In a small (11 x 14 inch) roasting pan or in your enameled cast iron braiser, add the chicken breast side up. (If you have a rack or something to raise the chicken like an oven safe trivet, place that in the dish.) Brush the olive oil mixture all over the outside and under the skin of the chicken. Pour the white wine into the bottom of the pan.
- Take half a lemon, quarter it, and place inside the chicken, along with the whole garlic that is cut in half and the quartered onion. Add chicken to the oven and roast for 1 hour.
- Create the melted butter mixture by adding the minced garlic to the butter. Set aside to baste the chicken with later.
- After 1 hour, remove the chicken from the oven. Baste the chicken with the melted butter and garlic mixture (¼ cup butter and 2 garlic cloves, minced or 1 tsp garlic powder). If you want to try the pan sauce, add ¼ cup dry white wine. Return to the oven and cook for another 20 minutes, or until the chicken reaches 165° F when a meat thermometer is placed in the thickest part of the chicken.
- For extra crispy skin, at the end of the cooking time, turn the broiler on and broil the chicken for 3 – 5 minutes.
- Remove the chicken from the oven, place on a platter, and tent with foil to rest. (While carving, discard the garlic, lemon, and onion from the chicken.)
For the Sauce:
- Place the pan or braiser on top of the stove and turn the heat to medium-high (if your pan cannot go onto the stovetop, add all the pan juices to a sauté pan).
- Add ¼ cup of the wine to deglaze, slowly pouring it in and scraping it up with a wooden spoon to scrape up the brown bits.
- Next, to thicken, mix together 1 Tbsp arrowroot or cornstarch and 1 Tbsp water, until you make a little slurry. Very slowly, pour the mixture into the pan while also vigorously stirring the sauce to incorporate. The sauce might look like it is separating if there is a lot of fat drippings in the pan, just continue to mix vigorously while over medium high heat. The sauce will come together.
- Once the sauce thickens (about 2-3 minutes), add the cream and butter, stirring to incorporate. If it needs salt and pepper, start by adding ½ tsp salt and ¼ tsp pepper. If it still needs a little citrus, add juice from a wedge of lemon! Stir until combined. Allow to come to a simmer.