Herb-Rubbed Roast Chicken with White Wine Pan Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roast chicken infused with fresh herbs and finished with a delicate white wine and shallot pan sauce. This French chicken recipe, ready in about 95 minutes, pairs whole chicken, olive oil, and fresh rosemary for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 75 min Serves 6 French cuisine 450 cal/serving

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Ingredients

4 lbs whole chicken, patted dry
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
4 garlic cloves, minced
1 1/2 tsp salt
1 tsp black pepper
1/2 cup dry white wine
2 shallots, finely chopped
2 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to form an herb rub.
Step 2: Rub the entire 4 lb whole chicken thoroughly with the herb mixture, making sure to coat under the skin and inside the cavity.
Step 3: Place the chicken breast side up on a roasting pan and roast for 1 hour to 1 hour 15 minutes until internal temperature reaches 165°F and skin is golden and crisp.
Step 4: Remove the chicken from the pan and tent with foil to rest for 15 minutes.
Step 5: While the chicken rests, place the roasting pan on medium heat. Add 2 finely chopped shallots and sauté for 2 minutes until translucent.
Step 6: Pour 1/2 cup dry white wine into the pan, scraping up browned bits, and simmer for 4-5 minutes until sauce reduces by half.
Step 7: Whisk in 2 tbsp unsalted butter until melted and sauce is glossy. Strain if desired and serve alongside carved chicken.