Baked Chicken With White Wine
Juicy roasted chicken baked with white wine, tender potatoes, and fragrant herbs, perfect for family dinners or special occasions with rich flavors and comforting aromas.
Ingredients
Instructions
- Wash and dry the chicken.
- Salt and pepper the inside and outside of the chicken and sprinkle with fine herbs.
- Cut the scrubbed and unpeeled potatoes into large pieces.
- Coarsely chop the onion.
- Place the chicken, back side down, into a 9 x 13-inch baking pan.
- Arrange the potatoes and onion around the chicken and sprinkle with salt, pepper, and fine herbs. Drizzle lightly with olive oil.
- Bake for 40 minutes at 400°F.
- Turn the chicken over using a large wooden spoon in the cavity and flip it.
- Pour about 2 cups of white wine over the chicken and vegetables.
- Bake for an additional 40 to 45 minutes, basting occasionally, until the chicken is cooked through.
Tips & Substitutions
For extra flavor, consider marinating the chicken in a mixture of olive oil, fine herbs, and white wine for a few hours before cooking. If you don’t have sweet or white potatoes, Yukon Gold or red potatoes work well as substitutes. Additionally, feel free to add other vegetables like carrots or bell peppers for more color and variety in your dish. For a twist, try incorporating elements from Mediterranean recipes.
Serving Suggestions
Serve the baked chicken with a side of the roasted potatoes and onions for a complete meal. This dish pairs beautifully with Rice Vegetable Pilaf or a fresh green salad. For a more robust meal, consider adding a side of steamed vegetables or garlic bread to soak up the delicious wine sauce.
Storage & Reheating
Leftover baked chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and cover with foil to retain moisture, warming it in the oven at 350°F until heated through. Alternatively, you can microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With White Wine contains roughly 237 calories, with 8g protein, 27g carbohydrates, and 11g fat. It is an excellent source of vitamin A (53% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 597mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken parts instead of a whole chicken?
Yes, you can use boneless chicken parts, but adjust the cooking time accordingly. Boneless pieces will cook faster, so start checking for doneness after about 25-30 minutes. Ensure the internal temperature reaches 165°F for safety.
What type of white wine is best for this recipe?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for this recipe, as it complements the chicken and enhances the flavors of the dish. Avoid sweet wines, as they can alter the overall taste.
Can I prepare this dish in advance?
Absolutely! You can season the chicken and prepare the vegetables a few hours ahead or even the night before. Just cover and refrigerate until you’re ready to bake. This allows the flavors to meld and can make for a quick dinner prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).