French Roast Chicken and Mediterranean Vegetables in Wine
Elevate your dinner table with this exquisite French Roast Chicken and Mediterranean Vegetables in Wine recipe—a true blend of rustic charm and sophisticated flavor. A golden, herb-infused whole chicken is paired with an array of vibrant Mediterranean vegetables, including zucchini, cherry tomatoes, and red bell peppers, all lovingly roasted together in a luscious mixture of dry white wine and chicken broth. Infused with garlic, fresh thyme, and a burst of citrus from quartered lemons, this dish delivers a fragrant, mouthwatering aroma as it cooks to perfection. The tender, juicy chicken and caramelized vegetables are complemented perfectly by the richness of the wine-infused pan juices. Ready in just under two hours and perfect for serving six, this dish is a show-stopping centerpiece for family dinners or special occasions. Garnish with fresh parsley for a delightful finishing touch, and enjoy a meal that feels as indulgent as it tastes.
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Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 6 pieces, minced Garlic cloves
- 6 sprigs Fresh thyme
- 1 piece, quartered Lemon
- 4 pieces, peeled and cut into chunks Carrots
- 2 pieces, quartered Red onion
- 2 pieces, sliced into rounds Zucchini
- 1.5 cups Cherry tomatoes
- 2 pieces, sliced into strips Red bell pepper
- 1 cup Dry white wine
- 1 cup Chicken broth
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a roasting tray.
Rub the chicken with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stuff the cavity with minced garlic, fresh thyme sprigs, and lemon quarters.
Tie the chicken legs together with kitchen twine and tuck the wings underneath.
Arrange the carrots, red onion, zucchini, cherry tomatoes, and red bell peppers around the chicken in the roasting tray.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season with the remaining 1 teaspoon of salt and 1 teaspoon of black pepper. Toss gently to coat.
Pour the dry white wine and chicken broth into the bottom of the roasting tray, ensuring the liquid surrounds the vegetables without submerging them.
Place the tray in the oven and roast for 80-90 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) at the thickest part of the breast or thigh.
Halfway through cooking, baste the chicken with the pan juices and gently stir the vegetables to ensure even roasting.
Once done, remove the tray from the oven and let the chicken rest for 10 minutes before carving.
Serve the roasted chicken with a generous portion of Mediterranean vegetables on the side, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 9383 mg | 408% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 61.6 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3904 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
