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Lamb Family Estate

Sauvignon Blanc Garlic Butter Roast Chicken

A whole roast chicken coated in garlicky herb butter and roasted over carrots, celery, mushrooms and onions in a savory Sauvignon Blanc pan sauce. Crispy and golden on top, ridiculously juicy underneath, and exactly the kind of dinner that makes the whole kitchen smell amazing.
Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 Servings
Course: Dinner
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • For the chicken
  • 1 whole chicken about 4 lb / 1.8 kg
  • ½ cup 113 g grass-fed butter, softened
  • 3 Tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1½ tsp salt
  • ½ tsp black pepper
For the vegetable bed
  • 4 –6 large carrots cut into large pieces
  • 3 –4 celery stalks cut into large pieces
  • 8 oz mushrooms halved or sliced
  • 1 large yellow onion quartered
For the Sauvignon Blanc broth
  • ¾ cup Sauvignon Blanc
  • ¼ cup water
  • 1 Tbsp Better Than Bouillon Roasted Chicken Base

Equipment

  • Large roasting dish
  • Small Mixing Bowl
  • Measuring cups and spoons
  • Instant-read meat thermometer
  • Cutting board
  • Chef's knife

Method
 

Preheat the oven.
  1. Preheat oven to 400°F.
Build the vegetable bed.
  1. Add the carrots, celery, mushrooms and onion to the bottom of a large roasting dish.
Make the garlic-herb butter.
  1. Mix the softened butter, minced garlic, garlic powder, onion powder, oregano, thyme, salt and black pepper until well combined.
  2. Butter the chicken.
  3. Pat the chicken very dry with paper towels. Carefully loosen the skin over the breasts and thighs without tearing it.
  4. Rub some of the garlic butter under the skin, directly onto the meat. Rub the remaining butter all over the outside of the chicken.
  5. Place the chicken breast-side up over the vegetables.
Make the Savvy B broth.
  1. Stir the Better Than Bouillon into ¼ cup warm water until dissolved, then combine with ¾ cup Sauvignon Blanc.
  2. Pour the mixture around the chicken and over the vegetables rather than over the skin. We worked too hard buttering that skin to immediately get it wet.
Roast.
  1. Roast uncovered at 400°F for approximately 45 minutes.
  2. Increase the oven temperature to 425°F and continue roasting for approximately 15 minutes, or until beautifully browned and the chicken is cooked through.
  3. Check the temperature rather than relying exclusively on the clock. The thickest portions should reach a safe internal temperature; avoid touching bone with the thermometer.
Rest.
  1. Remove the chicken from the oven and let it rest for 10–15 minutes before carving.
Do not waste that pan sauce.
  1. Spoon the Sauvignon Blanc-butter pan juices over the carved chicken and vegetables when serving.
  2. And THAT last part is important. You've basically created a sauce underneath the chicken from butter + rendered chicken fat/juices + wine + concentrated chicken broth + garlic + mushrooms + vegetables!

Notes

Sauvignon Blanc: Use something you'd actually drink. It doesn't need to be expensive. Sauvignon Blanc is my favorite, hence Savvy B, but another dry white wine can work too.
No wine? Replace it with chicken broth. You'll lose some of the acidity and character Sauvignon Blanc brings, but you'll still have a delicious garlic-butter roast.
Chicken: I personally use Pasturebird whole chickens because I'm extremely picky about poultry and really like their quality. You don't need that specific chicken to make the recipe; look for one around 4 pounds so the cooking time is comparable.
Vegetables: This is absolutely a use-what-you-have situation. Carrots, celery, mushrooms and onions were tonight's combination, but potatoes, parsnips or other sturdy roasting vegetables would fit right in.
Don't have fresh garlic? Jarred minced garlic is welcome in this kitchen. In fact, that's what I'd expect from an LFE recipe.
Cooking time: Chicken size and ovens vary. Use the times as a guide and temperature as the final test for doneness.
Save the carcass: Don't throw it away. This one is basically begging to become chicken bone broth.