Recipe // roasted white wine chicken, the ultimate comfort food (2024)

FAQs

What's the best wine to serve with roast chicken? ›

Chardonnay and Sauvignon Blanc are dry white wines but add different flavor notes when cooking based on their sugar content. Chardonnay pairs well with poultry or when reduced in a cream sauce, while Sauvignon Blanc adds a crisp, fruity, floral, and herb flavor to vegetables.

Gordon's cooking method for the chicken—trussing it, elevating with a grate, and placing it in the center of the oven—helps ensure even heat circulation for even cooking.

But which wine pairing is best to complete the feast? Roast chicken sits on the fence between red and white wine. A high-welfare bird will have loads of flavour so cooked simply with butter, seasoning, maybe a lemon up the pipe, you'll find a heavier white or a lighter red will hit the spot.

Because of the acidity of the wine, the chicken will moisten on its own, leading it to be tender, juicy, and flavorful.

Some of the most popular sweet white wine types include Riesling, Moscato, Gewürztraminer, ice wine, and late harvest wine. These aromatic white wines can range from light and delicate to bold and full-bodied. Sweet white wines can also be called dessert wines for their super sweet characters.

Both red and white work well with roast chicken. Gently oaked chardonnay makes for a happy marriage as does sweet-flavoured pinot.

Pinot Grigio vs Sauvignon Blanc: Tasting Notes

Pinot Grigio is usually softer, more subtle, and smooth, making it popular with wine drinkers beginning their explorations. Conversely, a bright, zesty glass of Sauvignon Blanc can be bold, yet can have very subtle nuances of flavor.

Pinot Bianco is a white wine normally found in Northern Italy. It is a full-bodied white wine that can be dry or sweet. It is a great choice for things that are cheesy…and chicken parm is usually very cheesy. Pinot Bianco is also called Pinot Blanc in French.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results.

Is it better to roast or bake chicken in the oven? ›

Result: Baking tends to produce a more evenly cooked chicken with tender meat and a crispy skin. It's often used for whole chickens, chicken pieces, or chic.

Remove the vegetables and the pan juices to a plate before finishing cooking the chicken. This will keep the skin crisp in the pan. You'll want to flip the chicken over once it reaches 145-150 degrees Fahrenheit to give the breast meat enough time to caramelize under the broiler.

This full-bodied white wine is highly acidic, which will cut through the skin and fat of the chicken while bringing out the smoky flavors of the grill. If your grilled chicken is doused in barbecue sauce, pair it with a light-bodied, fruit-forward, low-tannin red wine like Pinot Noir to complement its sweeter flavors.

Full-bodied white wines have a higher alcohol content, generally 13.5% or more, and have more complex flavors. Examples include oaked Chardonnay, Viognier, and Muscat. These wines pair well with rich, buttery foods, like lobster, as well as smoky flavors and pungent cheeses.

Best wine to serve with roast chicken – oaked chardonnay (white) Buttery, unctuous roast chicken needs a wine of similar stature, which is why an oaked chardonnay works so well. You can expect melon and herb flavours from the wine, plus a buttery finish.

For a simple roast chicken served with its own juices or accompanied by truffles, a red Burgundy or a good quality Pinot noir is an excellent choice. These wines offer a light to medium-bodied profile with bright fruit flavors and a touch of earthiness.

Both red and white work well with roast chicken.