Chicken roasted in white wine, lemon and herbs

An ideal and simple roast for Autumn.
chicken,herbs,white wine,roast,roasted,lemon,autum
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Recipe from: 14 April 2016
Preparation time: 5 min
Cooking time: 45 min


  • Baleia Extra Virgin Olive Oil for frying
  • 3
    garlic cloves, mashed
  • 1/2
    dry white wine
  • 1/2
    chicken stock
  • the juice and strips of zest of 1 lemon
  • (use a vegetable peeler)
  • 1/3
    mixed fresh herbs, chopped
  • (mix of sage, parsley, and rosemary)
  • salt & freshly ground black pepper


Pre-heat the oven to 200°C.

In a large, oven-proof frying pan, heat the oil and fry the chicken until golden brown.
Remove from the chicken from the pan, lower the heat and fry the garlic until soft.

Add the wine, stock, lemon and herbs and bring to a boil.

Add the chicken, season with salt and pepper and roast in the oven for about 20 – 30 minutes until the juices of the chicken runs clear.

Remove the zest to avoid any bitterness.
Serve with couscous to soak up the gravy and a crunchy fresh salad.

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Read more on: autumn  |  herbs  |  lemon  |  chicken  |  roast  |  food24  |  roasted  |  recipes


Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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