Best 7 Sarasotas Roasted Whole Chicken With A White Wine Sauce Recipes

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**Indulge in Culinary Delights: A Journey Through Sarasota's Roasted Whole Chicken with a White Wine Sauce and More**

Embark on a tantalizing culinary adventure with Sarasota's Roasted Whole Chicken, a dish that captures the essence of comfort and elegance. This succulent chicken, roasted to perfection, is complemented by a luscious white wine sauce, creating a symphony of flavors that will tantalize your taste buds. But that's not all; this article offers a treasure trove of culinary delights, including a diverse selection of recipes that cater to every palate. From the zesty Lemon-Herb Roasted Chicken to the aromatic Spanish Paella, each recipe promises a unique and delectable experience. Whether you're a seasoned chef or just starting your culinary journey, this comprehensive guide will inspire you to create dishes that will impress your family and friends. Get ready to embark on a gastronomic voyage that will leave you craving for more.

Here are our top 7 tried and tested recipes!

SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE



Sarasota's Roasted Whole Chicken With a White Wine Sauce image

I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.

Provided by SarasotaCook

Categories     Whole Chicken

Time 1h15m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 17

4 lbs chicken, washed inside and out and patted dry
1 orange, cut in quarters
1 lemon, cut in quarters
1 medium onion, cut in quarters
3 garlic cloves (smashed but not cut)
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon kosher salt (1 half for the skin, 1 half for the cavity)
1 teaspoon ground black pepper (1 half for the skin, 1 half for the cavity)
1 teaspoon dried parsley
1/4 teaspoon cayenne
1 cup chicken broth (optional, to add to the bottom of the pan) or 1 cup water (optional, to add to the bottom of the pan)
1 cup white wine
2 cups chicken broth
1 teaspoon butter
1 teaspoon fresh parsley
1 teaspoon cornstarch (mix with one teaspoon water, will make a slurry to thicken the drippings)

Steps:

  • Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
  • Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
  • I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
  • Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
  • Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
  • Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
  • I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.

GARLIC ROAST CHICKEN WITH WHITE WINE SAUCE



Garlic Roast Chicken With White Wine Sauce image

Try out this easy recipe for a succulent garlic roast chicken. The chicken is roasted in a delicious sauce of white wine, rosemary, and 20 garlic cloves.

Provided by Syrie Wongkaew

Categories     Dinner     Entree

Time 2h

Yield 4

Number Of Ingredients 9

3.7 pounds/1.7 kilograms whole chicken (free-range, patted dry inside and out)
1 lemon (halved)
3 bay leaves
1 tablespoon olive oil
1 1/2 tablespoons fresh rosemary (​finely chopped)
1/2 teaspoon sea salt
13.5 ounces/400 milliliters chicken stock
3.38 ounces/100 milliliters white wine
20 cloves garlic (unpeeled)

Steps:

  • Heat the oven to 375 F (190 C).
  • Pat the chicken dry inside and outside. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.
  • In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire chicken.
  • Place the chicken in a large baking dish. Set aside.
  • Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes.
  • After this time, remove chicken from oven and remove the foil. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.
  • Remove chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes.
  • Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole.
  • Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.

Nutrition Facts : Calories 1200 kcal, Carbohydrate 31 g, Cholesterol 377 mg, Fiber 6 g, Protein 122 g, SaturatedFat 17 g, Sodium 766 mg, Sugar 10 g, Fat 63 g, ServingSize 1 whole chicken (4 servings), UnsaturatedFat 0 g

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

ROTISSERIE CHICKEN WITH SATAY SAUCE



Rotisserie Chicken with Satay Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 2 to 3 servings, with extra sauce

Number Of Ingredients 14

1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
1 rotisserie chicken

Steps:

  • Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool.
  • Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.

ROASTED CHICKEN WITH POMEGRANATE SALSA



Roasted Chicken with Pomegranate Salsa image

Used throughout the Middle East, pomegranate molasses is made by reducing fresh pomegranate juice until a thick syrup. The sweet-tart molasses gives depth and complexity to simple roasted chicken legs, which become beautifully glazed as they cook in the oven. And the pomegranate-orange salad adds welcomed pops of freshness and color to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 orange
4 small chicken leg quarters (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
2 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
3/4 cup pomegranate seeds
1/2 cup fresh parsley, chopped

Steps:

  • Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
  • Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
  • Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
  • Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
  • Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.

ROASTED CHICKEN SAUSAGE AND POTATOES



Roasted Chicken Sausage and Potatoes image

Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the rest of the bunch in a sealed plastic bag, up to one week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 5

1 1/2 pounds smoked chicken sausage
1 1/2 pounds small white potatoes, halved
1 tablespoon fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.
  • Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.

Nutrition Facts : Calories 491 g, Fat 24 g, Protein 36 g

ROAST CHICKEN WITH WHOLE GARLIC, BAY & WHITE WINE



Roast chicken with whole garlic, bay & white wine image

Pack your roast full of flavour with this spring recipe using mild wet garlic, a seasonal treat

Provided by Good Food team

Categories     Lunch, Main course

Time 1h50m

Number Of Ingredients 8

1 chicken about 1.5kg/3lb 5oz
8 bay leaves
50g soft butter
1 lemon , halved
4 whole heads wet garlic
½ baguette cut into 8 thin slices on the angle
1 tbsp olive oil
150ml white wine

Steps:

  • Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
  • Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
  • For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.

Nutrition Facts : Calories 593 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 0.95 milligram of sodium

Tips:

  • Select the Right Chicken: Choose a whole chicken that is plump and has a moist, light pink color. Avoid any chicken that has an off odor or discoloration.
  • Prepare the Chicken: Rinse the chicken inside and out with cold water and pat dry with paper towels. Remove any excess fat or giblets from the cavity.
  • Season the Chicken: Generously season the chicken inside and out with salt, pepper, and your favorite herbs and spices. You can also add a compound butter or marinade to infuse flavor.
  • Roast the Chicken: Preheat your oven to 400°F (200°C). Place the chicken breast-side up in a roasting pan and add some vegetables like carrots, celery, and onions to the bottom of the pan. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) as measured with a meat thermometer.
  • Make the White Wine Sauce: While the chicken is roasting, make the white wine sauce. In a saucepan, melt butter and whisk in flour to create a roux. Gradually whisk in white wine and chicken broth, stirring until the sauce thickens. Season with salt, pepper, and herbs like thyme or rosemary.
  • Serve the Chicken: Once the chicken is cooked, let it rest for 10 minutes before carving. Serve the chicken with the white wine sauce and roasted vegetables.

Conclusion:

This roasted whole chicken with white wine sauce is a classic dish that is perfect for any occasion. The tender, juicy chicken and flavorful sauce make this a dish that everyone will love. With a few simple tips, you can easily make this restaurant-quality meal at home. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal!

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