Simple and delicious!
White Wine Roasted Chicken
1 large Whole Chicken
1/2 cup of olive oil
1 cup white wine- I used Pinot Grigio
salt and pepper
Roasting pan, 10- to 12-inch oven-proof skillet, casserole dish, pie dish or other oven-proof dish
Preheat the oven to 450°F. Place the rack in the lower-middle of the oven.
Make sure that you pat the chicken dry with paper towels.
Rub the chicken all over with olive oil. This will help the skin crisp and become golden. Sprinkle the chicken all over with salt and pepper.
Place the chicken, breast-side up, in the pan. Pour the white wine in the bottom of your pan. Cook about 30 minutes. The skin should begin to be turning golden brown.
Lower the oven to 400°F and roast the chicken for about another hour or so depending on the size of your bird.
Use your thermometer to check the temperature on the chicken near the end of the cooking time. . It is is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.
Rest the chicken on a cutting board for about 15 minutes.