Roasted Chicken With Sauce


Roasted chicken with sauce is a classic dish of Asian food, where many people like to enjoy having it. It has a good taste and its cooking process can be mastered by anyone.

Is there anyone that doesn’t like roasted chicken with sauce? I don’t believe there is. So why bother writing about it? Well, it’s delicious, of course. But you know what else it is? Easy to make!

Classic Roast Chicken with Pan Sauce

Beloved by world-famous chefs and home cooks alike, a classic roast chicken is one of the most timeless and versatile recipes you can master. In Michael Ruhlman’s version, the pan drippings pack enough pure chicken flavor to make a rich, velvety sauce.Save Recipe

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 4 servings


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1 whole chicken, 3 1/2 – 4 lb, about 1.75 kg

1 lemon (optional)

kosher salt

Pan Sauce

1/2 medium onion, peeled

1 carrot, peeled

1 cup dry white wine

1 cup waterAdd to Shopping List


  1. Truss chicken: Preheat oven to 450 F, preferably convection. Rinse chicken and pat dry with paper towels. (Optional: stuff cavity with a whole lemon to prop up the breast.) Cut about 3 feet of twine, lay it flat on a clean surface, and position chicken breast side up on the middle of the twine. Tie the legs together with a single knot. Flip the chicken over, bring twine down the length of the bird, wrap it under the wings, tighten, and tie off the twine behind the neck; trim excess twine. (The goal of trussing is to make the chicken as compact as possible, preventing hot air from circulating in the cavity and drying out the breasts.)
  2. Season chicken: Lift the chicken with one hand and generously sprinkle salt over it with the other, rotating the chicken to make sure it’s evenly coated; place the salted chicken in a cast-iron skillet. Roast until the juices run clear, about 1 hour. (Note: As the chicken roasts at a high temperature, the fat will naturally smoke. Cleaning your oven before roasting will minimize the smoke.)
  3. Pan sauce: Transfer chicken to a wire rack set over a rimmed baking sheet and let it rest. Meanwhile, put skillet with pan drippings on the stove over medium heat. Peel and thinly slice onion. Use a vegetable peeler to shave off ribbons of carrot until you reach the core; discard the core. Place onions and carrot shavings in the skillet; stir with the wooden spatula, scraping up the browned chicken drippings (or “fond”) on the bottom of the skillet. Deglaze the skillet with wine, stir, and allow the liquid to reduce completely, about 3–5 minutes. When it has reduced, add 1 cup of water, stir, and let the liquid reduce again until thickened, 3–5 minutes. Meanwhile, carve the chicken.
  4. Carve chicken: Cut away the twine and discard. Separate the leg and thigh from the breast by using the knife to pop open the leg joint, making it easier to sever; separate the leg and thigh into two pieces if you wish. Cut off the wings and neck. (Optional: place neck into the skillet while the sauce is reducing for extra flavor.) Run the blade along the breastbone to remove the breasts, leaving skin intact. If you wish, cut the breasts into thick slices. Transfer to a serving platter.
  5. Optional: Use the carcass to make chicken stock. Place it in an oven-safe pot along with vegetables (such as carrot, celery, and/or onion) and add enough water to cover. Put the pot in a 200 F oven for 6 hours or overnight. Strain the stock and store in a lidded container in the refrigerator or freezer.Once pan sauce has thickened and looks caramel-brown, turn off the heat. Leaving the vegetables in the skillet, spoon the sauce over the chicken; serve immediately.

Pan Sauce for Roast Chicken


Pan Sauce for Roast Chicken


Ingredient Checklist

  • Pan drippings and chicken necks left over from Roast Chicken with Herbs
  • 1 cup dry white wine
  • 1 tablespoon cold butter
  • Coarse salt and ground pepper


Instructions Checklist

  • Step 1After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
  • Step 2Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
  • Step 3Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens. (If necessary, reheat sauce but do not boil.)


So you think you can’t have a deliciously juicy, crispy-skinned whole chicken on your dinner table on a Wednesday. Hello, have we met? This weeknight roast chicken with garlic and herb butter sauce is about to save the day. Roasted chicken doesn’t have to be a weekend or even Sunday dinner kinda thing. I roast birds all week long, and they’re always succulent and quickly done.

Removing the backbone (aka spatchcocking) allows you to lay the bird flat in an even layer, which helps it cook evenly and much faster. High-roasting it helps get that skin cracker crisp, so much so that the meat underneath it has no choice but to baste in its own fat — which helps it stay juicy.

Weeknight Roast Chicken with Garlic and Herb Butter Sauce

At the end of the day, roasted chicken is my favorite thing to cook and eat. It’s incredibly comforting, and it really does hug my entire soul. When I was younger, roasted chicken was something we only ate on the weekends because it just took too much time to cook. But screw all that, as I said before, you can have a yummy roast chicken on a weeknight. No excuses. About twenty minutes into the cooking time, you’re going to be punched in the face with the awakening of those heavenly aromas as the fat starts to render and hit the hot baking sheet. It’s heavenly. I swear they need to make a roast chicken candle.


  • Size (in this case) matters. Try to get a chicken between three and four’ish pounds. Anything larger than that will take longer — which is fine if you have the time. Also, if you do get a bird over 5 pounds, I’d suggest lowering the temperature to 400 degrees F. 
  • Make sure the skin is dry. Use paper towels to blot away excess moisture from the surface of the chicken. Moisture will make it a little harder to achieve that coveted crispy skin.
  • Use kosher salt to season the skin. I prefer Diamond Crystal’s or David’s brand over Morton’s. Morton’s kosher salt is a little to…pebble’like for my tastes. 
  • Olive oil or avocado oil work great to “oven-fry” the skin, which also helps it get super crispy along with the flaky kosher salt. You can use butter to slather the skin, but understand that the water content in butter will prevent the skin from crisping up. If you don’t care about crispy skin, feel free to slather that bird in the best grass-fed butter you can find. You can also use ghee or duck fat! Don’t use those “butter-like” spreads you find in tubs…they’re not ideal at all here. 
  • Gently loosen the skin from the flesh so that you can massage some seasoning between the skin and flesh. Optional, but ideal. You can season the chicken with whatever you prefer! Just avoid getting anything other than salt and pepper on the skin, because I promise you it will burn and turn bitter. Don’t do it. If you accidentally get any seasoning other than salt and pepper on the skin, just wipe it away before you roast it. Even pepper burns in a 425-degree oven, but as I mentioned in my video — I don’t care lol. I like the way it looks. I don’t always add black pepper to the skin, though.
  • Oven position matters! Make sure your bird is in the center of your oven, no matter what temperature you roast it at. If it’s too low, the bottom of the bird will cook too fast, and if it’s too high, the skin will darken too quickly.
  • Removing the backbone of the bird is what allows it to cook faster and more evenly. If you don’t have the tools to remove the backbone, just know that you can roast it whole but it’ll take just a little longer.
  • Use an instant-read thermometer to take the internal temperature of the meat so that you don’t over or undercook the bird.
  • Don’t tent the chicken while it rests. The condensation will cause the crispy skin to sog up.
Weeknight Roast Chicken with Garlic and Herb Butter Sauce
Weeknight Roast Chicken with Garlic and Herb Butter Sauce
Weeknight Roast Chicken with Garlic and Herb Butter Sauce


When you make this intensely flavored garlic and herb butter sauce, just know that you can use whatever you have! You don’t necessarily have to use every single herb I used. I just always have herbs lying around, because duh…I’m obsessed. This garlic and herb butter sauce is based in white wine. You can use chicken stock instead of wine. This sauce comes together rather quickly, so don’t make it too soon. Wait until the last 5-10 minutes of the chicken’s cooking time, or do it while the bird rests out of the oven. 

But yo, this sauce is so damn good!! It’s like, simple but complex at the same time. It goes great with any protein, honestly. The way it just clings and coats the chicken is sexy AF, you’re gonna love this one. The addition of heavy cream is totally optional. I really just love the extra richness it gives. It also helps prevent the sauce from breaking (which isn’t a deal-breaker at all, but still).

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