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 developed and reviewed.

Juicy roast chicken infused with fresh herbs and finished with a delicate white wine and shallot pan sauce. This French-inspired chicken recipe, ready in about 95 minutes, pairs whole chicken, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, patted dry whole chicken
3 tbsp olive oil
1 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
4, minced garlic cloves
1 1/2 tsp salt
1 tsp black pepper
1/2 cup dry white wine
2, finely chopped shallots
2 tbsp unsalted butter

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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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.