Sarasota's Roasted Whole Chicken With a White Wine Sauce Recipe

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Sarasota's Roasted Whole Chicken With a White Wine Sauce
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Ingredients
17
Count
Nutrition
1127
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Prepare - Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
  2. Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
  3. I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
  4. Time to bake - Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
  5. Resting - Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
  6. Gravy - First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
  7. I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1126.59 Kcal (4717 kJ)
Calories from fat 678.84 Kcal
% Daily Value*
Total Fat 75.43g 116%
Cholesterol 418.32mg 139%
Sodium 1366.48mg 57%
Potassium 1184.46mg 25%
Total Carbs 11.34g 4%
Sugars 5.12g 20%
Dietary Fiber 1.91g 8%
Protein 82.67g 165%
Vitamin C 54.3mg 90%
Iron 4.8mg 27%
Calcium 98.7mg 10%
Amount Per 100 g
Calories 145.09 Kcal (607 kJ)
Calories from fat 87.43 Kcal
% Daily Value*
Total Fat 9.71g 116%
Cholesterol 53.88mg 139%
Sodium 175.99mg 57%
Potassium 152.55mg 25%
Total Carbs 1.46g 4%
Sugars 0.66g 20%
Dietary Fiber 0.25g 8%
Protein 10.65g 165%
Vitamin C 7mg 90%
Iron 0.6mg 27%
Calcium 12.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.4
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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