A Quick-and-Simple, Foolproof Roast Chicken!
If there’s one dish that feels like the perfect blend of simple and impressive, it’s this oven-roasted chicken with white wine, tarragon, and tomatoes. The chicken emerges golden and crispy-skinned, nestled in a fragrant, buttery pan sauce that’s a little sweet from roasted tomatoes and meltingly tender shallots.
What To Expect
This juicy roasted chicken is unfussy enough for a weeknight, but refined enough to serve to company—especially when paired with creamy Parmesan polenta or a glass of that same crisp white wine used in the sauce. Because there are so few ingredients required, use high-quality chicken, tomatoes, and fresh herbs, which pack more flavor than dried.
Expert Tips
This weeknight chicken dinner has minimal prep and maximum payoff. Here’s how to make it a success:
- Start skin-side down, then flip and finish skin-side up. For even crispier skin: Broil the chicken for 1–2 minutes at the end if you want extra crackly, golden skin.
- Don’t skimp on the salt. Be sure to season not just the chicken, but the tomatoes and shallots as well—this helps draw out their juices and builds flavor in the sauce.
- Let it rest. Allow the chicken to sit for 5–10 minutes after coming out of the oven to lock in its juices before serving.
Directions
Full quantities and instructions can be found in the recipe card below.
Serving Suggestions
This crispy herb-butter roast chicken absolutely shines when served over something that can soak up the white wine butter sauce. A few of my favorites are polenta (try adding roasted mushrooms to polenta, it’s divine!), fragrant basmati or jasmine rice, buttery garlicky mashed potatoes, or even some crusty bread.
I’ve also tested this recipe using only chicken-thighs (because that’s what my family loves most) and it’s fantastic. You don’t get the same depth of flavor if you use boneless, skinless breasts or thighs, but you should feel free to use the cut of chicken that works best for you.
Wine Pairing!
Choose a dry white wine like Sauvignon Blanc of Pinot Blanc. Yes, you can also use this wine in the recipe! I always like to choose something good enough to drink, as the flavor will intensify as the wine reduces.
This one-pan roasted chicken of those recipes that quietly earns a spot in your regular rotation. It’s warm, fragrant, and deeply flavorful with very little effort—and the fact that it all comes together in one dish? That’s just the cherry (tomato) on top.
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Oven-Roasted Chicken with White Wine & Tarragon
Equipment
Ingredients
For the Chicken
- 1 whole chicken, cut into pieces
- 2 Tbsp extra virgin olive oil
- 1 pint of cherry or grape tomatoes
- 5 medium shallots, peeled and halved
- 3 sprigs of fresh tarragon or rosemary
- ¾ cup (178ml) low-sodium chicken broth
- ¼ cup (60ml) dry white wine
- 2 Tbsp (28g) unsalted butter, cut into small cubes
- Kosher salt
- Freshly ground black pepper
For Serving
- Creamy Parmesan polenta, mashed potatoes, or fluffy rice
- Grilled vegetables or salad
Instructions
- Season the chicken. Preheat an oven to 375°F. Pat the chicken pieces dry, then place in the baking dish. Drizzle with 2 Tbsp extra virgin olive oil, then sprinkle both sides with 1½ tsp kosher salt and ¼ tsp black pepper. Flip the chicken so that it’s skin-side down.
- Add tomatoes. Surround the chicken with 1 pint of cherry tomatoes, halved shallots, and 3 sprigs of fresh tarragon. Season the tomatoes and shallots lightly with kosher salt.
- Add liquid. Pour in ¾ cup of chicken broth and ¼ cup of dry white wine, then add 2 Tbsp cubed butter.
- Roast the chicken. Transfer to the oven and cook for 40-50 minutes, flipping the chicken once halfway through (this way the chicken has crispy skin when it comes out of the oven!). Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). If desired, you can pop the chicken under the broiler for a minute or two to get the skin extra crispy.
- Adjust seasoning of sauce. Using tongs, carefully transfer the chicken to a platter (or individual plates). Remove and discard the tarragon springs, give the sauce a good stir, then taste and adjust seasoning to your liking.
- To serve, place chicken over plates of creamy polenta, mashed potatoes, or fluffy white rice. Spoon some of the tomatoes, shallots, and sauce on top, then enjoy with your favorite veggies or salad.
Notes
- Nutrition facts do not include polenta, mashed potatoes, or rice.
- Prep-ahead: Season chicken, add tomatoes/shallots/tarragon, cover, and refrigerate up to 24 hours. Pour in liquids and butter just before roasting.
- Leftovers: Cool completely, then refrigerate in an airtight container up to 3 days, or freeze (meat off the bone) up to 3 months.
- Reheat: Warm gently in a 325°F oven, covered, until hot. If frozen, thaw overnight in the fridge first. The sauce will thicken—loosen with a splash of broth.
Nutrition
Photography by Jo Harding.
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