Garlic Roast Chicken With White Wine Sauce Recipe – Australian Special
Garlic Roast Chicken With White Wine Sauce is a show-stopper of a main course: a whole chicken rubbed with garlic, herbs, and olive oil, roasted until the skin is golden and crisp, while the meat stays juicy and flavorful. The accompanying white wine sauce, enriched with sautéed shallots and butter, lifts the dish into elegant territory—each slice drenched in savory, aromatic juices. Whether for a celebratory meal or a cozy night in, this roast promises comfort and refinement in every bite.
- Prep Time20 min
- Cook Time1 hr 40 min
- Total Time2 hr
Garlic Roast Chicken With White Wine Sauce Ingredients:
- For the Chicken: 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil
- 6-8 cloves garlic, minced
- 1 lemon, quartered
- Fresh rosemary (or thyme), a few sprigs
- Salt and black pepper to taste
- For the White Wine Sauce: 1 cup dry white wine
- 1 cup chicken broth
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tsp Dijon mustard (optional)
- Salt and black pepper to taste
Prepare the Chicken:
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Chicken: Pat the chicken dry with paper towels. This helps to get a crispy skin.
Season Chicken: Rub the entire chicken with olive oil, then season generously with salt and black pepper both inside and outside. Stuff the cavity with the minced garlic, lemon quarters, and rosemary (or thyme).
Tie the Legs: Use kitchen twine to tie the legs together, which helps the chicken cook evenly.
Roast Chicken: Place the chicken breast-side up on a rack in a roasting pan. Roast in the preheated oven for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the skin is golden brown and crispy. Baste occasionally with the juices from the pan.
Rest Chicken: Remove the chicken from the oven and let it rest for 15-20 minutes before carving.
Make the White Wine Sauce:
Sauté Aromatics: In a saucepan, melt the butter over medium heat. Add the minced garlic and chopped shallot. Cook until softened and fragrant, about 2 minutes.
Create Roux: Add the flour to the butter and aromatics, stirring constantly for about 1 minute to form a roux. This helps thicken the sauce.
Add Liquid: Gradually whisk in the white wine, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring the mixture to a simmer.
Reduce Sauce: Let the sauce simmer for about 5-10 minutes, or until it has reduced and thickened slightly. Stir in the Dijon mustard if using. Season with salt and black pepper to taste.
Finish Sauce: Remove from heat and stir in any pan drippings from the roasting pan if desired for added flavor.
Serve:
Carve Chicken: Carve the rested chicken into pieces.
Plate and Sauce: Serve the chicken with the white wine sauce drizzled over the top or on the side.
Recipe Notes:
Pat the chicken dry before rubbing with oil and seasoning to promote very crispy skin.
Tie the legs together so the chicken cooks evenly and maintains shape.
Use a meat thermometer; the thickest part of the thigh should reach 165°F (74°C) for safe, juicy results.
Let the chicken rest for 15-20 minutes after roasting before carving so the juices distribute and the meat stays moist.
Deglaze the roasting pan and include the pan drippings in the white wine sauce for deeper flavor.
