Oven-Roasted Chicken with White Wine & Tarragon
My juicy Oven-Roasted Chicken with White Wine and Tarragon is a one-pan dinner that’s equal parts rustic, comforting, and elegant. It takes just 10 minutes to prep, meaning it's perfect for busy weeknights, and is delicious over rice, polenta, or mashed potatoes and can be served alongside practically any vegetable or salad you like!
Servings: 8 servings
Calories: 293kcal
Equipment
8x11-inch baking dish
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
Calories: 293kcal | Carbohydrates: 6g | Protein: 19g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 79mg | Potassium: 409mg | Fiber: 1g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg
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