Roast Chicken in Kikko Wine Sauce
Transform your dinner table into a feast of elegance with Roast Chicken in Kikko Wine Sauce—a recipe that combines simple preparation with sophisticated flavors. This succulent whole chicken is seasoned with aromatic garlic, fresh rosemary, and thyme before being roasted to golden perfection, ensuring crispy skin and tender, juicy meat. The star of the dish is the Kikko wine sauce, made with white cooking wine, chicken broth, and a luscious butter roux, delivering a silky, herb-infused finish that’s as rich as it is satisfying. Perfectly paired with roasted vegetables or creamy mashed potatoes, this dish is a show-stopping centerpiece for gatherings or a comforting treat for weeknight dinners. Keywords: roast chicken, Kikko wine sauce, crispy roast chicken, chicken with white wine, easy roasted chicken recipe.
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Recipe Information
Ingredients
- 1 4-5 lb Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 cup Kikko wine or any white cooking wine
- 1.5 cups Chicken broth
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 1 Lemon, sliced
Instructions
Preheat your oven to 425°F (220°C).
Rinse and pat dry the whole chicken with paper towels. Ensure the chicken is completely dry for a crispy finish.
Season the chicken inside and out with 2 teaspoons of salt and 1 teaspoon of black pepper. Rub the minced garlic and 1 tablespoon of olive oil onto the skin for added flavor.
Stuff the cavity of the chicken with 1 sprig of rosemary, 2 sprigs of thyme, and a few lemon slices.
Place the chicken in a roasting pan or oven-safe skillet. Drizzle the remaining tablespoon of olive oil over the chicken to promote even browning.
Roast the chicken in the oven for 60-75 minutes, or until the internal temperature of the thickest part of the breast reads 165°F (74°C) and the juices run clear.
While the chicken is roasting, prepare the Kikko wine sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in 1 tablespoon of flour to create a roux, cooking for 1-2 minutes until lightly golden.
Slowly pour in the Kikko wine and chicken broth, whisking continuously to avoid lumps. Add the remaining rosemary and thyme sprigs to the sauce for extra aroma.
Simmer the sauce for 8-10 minutes until it thickens slightly. Remove the herb sprigs and adjust seasoning with additional salt and pepper if needed.
Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes to lock in the juices.
Carve the chicken and serve with the warm Kikko wine sauce drizzled over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 7451 mg | 324% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1194 mg | 25% | |
*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.
