Lemon and White Wine Sauce Roast Chicken  Back to Recipes

Our Lemon and White Wine Sauce Roast Chicken recipe is a comforting classic with a bright citrus flavor upgraded for fall. Serves 5.

  • 5 pound whole chicken
  • salt and pepper
  • a bunch of thyme
  • 4 lemons
  • 3 garlic heads
  • 2 tablespoons butter
  • 1 cup Ecco Domani Pinot Grigio
  • ½ cup stock (chicken, vegetable or beef)
  • 1 orange 


Preheat the oven to 400 degrees.

Prepare and clean the chicken by removing giblets and rinsing the chicken. Sprinkle salt and pepper to the outside skin of the chicken and inside the cavity. Place the chicken in a large roasting pan.

Fill the cavity of the chicken with thyme, 1 wedged lemon (squeeze and then put entire wedge inside), 1.5 heads garlic (peeled and smashed).Use a basting brush to coat the chicken in melted butter. Tie the hind legs of the chicken together with string and tuck the wings under the chicken as much as possible. Place the remaining garlic and orange wedges in the bottom of the roasting pan for cooking.

Roast the chicken for about 1.5 hours, until its juices run clear when cut into. Add 1 cup of Ecco Domani Pinot Grigio to roasting pan and ½ cup stock (vegetable, beef or chicken). Put pan back in the oven until liquids boil and reduce to half. Remove chicken from oven and let rest for 15 minutes. Carve chicken and serve!

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