Cast Iron Chicken with White Wine Pan Sauce Recipe
If you’re searching for a dish that brings bold flavor and simple elegance to your dinner table, let me introduce you to my favorite Cast Iron Chicken with White Wine Pan Sauce. This is the kind of meal that instantly feels special, yet it’s brilliantly easy — juicy, herb-perfumed roast chicken accompanied by golden potatoes and bathed in a luscious, aromatic pan sauce. Whether it’s Sunday supper with family or an impromptu celebration with friends, this recipe is your ticket to guaranteed smiles and empty plates.
Ingredients You’ll Need
The beauty of Cast Iron Chicken with White Wine Pan Sauce lies in just how simple and essential its ingredients are. Each element — from the tender chicken to the fresh herbs — plays a key role, building layers of flavor, texture, and color you’ll adore.
- Whole chicken (3-4 pounds): Roasting a whole bird ensures maximum juiciness and a showstopping centerpiece.
- Peewee or baby potatoes (1 pound): These roast to buttery perfection, creating the ideal sidekick for your chicken.
- Garlic cloves (2, peeled): Subtle sweetness and savory aroma infuse the dish as they roast.
- Olive oil (2 tablespoons, divided): Adds depth of flavor and helps crisp the potatoes and chicken skin.
- Fine kosher salt (2-3 tablespoons): A generous seasoning here makes all the difference—don’t be shy!
- Freshly-ground black pepper (about 2 teaspoons): Brightens and sharpens every bite.
- Yellow onion (1 medium, sliced): Caramelizes as it cooks, lending sweetness to your pan sauce.
- Unsalted butter (2 tablespoons, room temperature): Rubbed under and over the skin for golden, flavor-packed results.
- Lemon (halved): The zest and juice help lift the richness and brighten the entire dish.
- Fresh herbs de Provence (handful): Any lively mix like thyme, rosemary, marjoram, or bay leaves, tucked inside and around the bird for irresistible aroma.
- Dry white wine (3/4 cup): Classic for deglazing and building a silky, bright pan sauce; you can sub chicken stock or water if desired.
How to Make Cast Iron Chicken with White Wine Pan Sauce
Step 1: Prep the Chicken and Ingredients
Start by removing your whole chicken from the fridge, discarding any giblets, and patting it very dry—this is the secret to crisp, golden skin. Let it sit out for about 30 minutes to take the chill off (your oven will thank you later). While the bird tempers, take a moment to gather, measure, and prep all your other ingredients. Don’t forget to preheat your oven to 425 degrees Fahrenheit and put a rack in the center.
Step 2: Season the Potatoes and Garlic
In a medium bowl, toss your baby potatoes and peeled garlic with half the olive oil, a good sprinkling of salt, and some fresh black pepper. You’re building flavor at every step, so make sure everything’s well coated and glistening.
Step 3: Layer Onions in the Skillet
Drizzle the remaining olive oil into the bottom of your cast iron skillet, then arrange the sliced onions in one cozy layer. These onions will melt and caramelize beneath the chicken, lending sweetness to both the bird and your future pan sauce.
Step 4: Dress & Stuff the Chicken
Now for the chicken spa treatment: Tuck half the softened butter under the breast skin, and slather the rest all over the outside. Season the chicken inside and out with generous pinches of salt and pepper. Next, stuff the lemon halves and that glorious handful of herbs de Provence inside the cavity, letting their flavors perfume the meat. If you have kitchen twine, tie the legs together for even roasting.
Step 5: Arrange Everything in the Pan
Rest the buttered and stuffed chicken on top of the onions in your skillet. Pour in the white wine around the bird, and scatter the seasoned potatoes and garlic around. It will already look (and smell) like the start of something wonderful.
Step 6: Roast to Perfection
Slide the skillet into your hot oven, making sure the chicken’s legs face the back (they roast faster that way). Roast for 20 minutes at 425 degrees, then drop the temperature to 350 degrees and continue roasting for another hour to hour and a half. You’ll know it’s done when the deepest part of the thigh registers 165 degrees Fahrenheit, and the skin is deeply golden.
Step 7: Rest and Separate the Components
Transfer the chicken to a carving board with a reservoir to rest for at least 15 minutes. Scoop out the potatoes and onions with a slotted spoon onto your serving platter, but resist the urge to pour out the pan juices—those will become your sauce!
Step 8: Emulsify the White Wine Pan Sauce
Set your skillet on the stovetop over low heat and bring those drippings and wine to a gentle simmer, whisking to blend everything beautifully. If it seems thick, splash in a bit of chicken stock or water. Taste and adjust the seasoning, then pour your finished sauce into a gravy boat or small pitcher for serving.
Step 9: Carve and Serve
Carve your Cast Iron Chicken with White Wine Pan Sauce into four or eight luscious pieces. Arrange on a platter with the roasted potatoes and those beautifully caramelized onions, and drizzle everything generously with the pan sauce. Trust me—this is where the magic happens!
How to Serve Cast Iron Chicken with White Wine Pan Sauce
Garnishes
Give your platter a final flourish with a scatter of fresh herbs (like thyme sprigs or chopped parsley) and perhaps a few fresh lemon wedges for extra brightness. The fresh green and yellow adds a stunning pop to your Cast Iron Chicken with White Wine Pan Sauce and makes every plate feel restaurant-worthy.
Side Dishes
This dish lends itself brilliantly to classic sides: think a simple green salad tossed with vinaigrette, glossy roasted carrots, or blanched green beans for freshness and crunch. Crusty bread is a must for swiping up that luscious white wine pan sauce—you don’t want to waste a drop!
Creative Ways to Present
For a rustic family meal, serve everything straight from the cast iron skillet at the table, letting guests help themselves. For an elegant dinner, arrange carved chicken on a warmed platter and spoon potatoes and onions around, with the sauce served on the side. Or pile individual plates high and finish with a drizzle of sauce—you’ll feel like a chef every time!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer chicken, potatoes, and onions to airtight containers and refrigerate within two hours. The Cast Iron Chicken with White Wine Pan Sauce stores beautifully for up to four days, keeping its tenderness and flavor.
Freezing
To freeze, remove the chicken from the bone and pack it in a freezer-safe container with a bit of the pan sauce to keep meat moist. Potatoes and onions freeze fairly well too, though their texture will be a bit softer after thawing. Store for up to three months, and be sure to label with the date!
Reheating
When you’re ready to enjoy another round, reheat gently in a skillet over medium-low heat with a splash of extra stock or water to keep things juicy. The microwave works in a pinch, but the oven or stovetop will help maintain that just-roasted texture and revive the flavors of your Cast Iron Chicken with White Wine Pan Sauce.
FAQs
Can I use boneless, skinless chicken instead of a whole chicken?
You can swap in bone-in, skin-on chicken thighs or breasts, but roasting a whole chicken yields juicier meat and a richer pan sauce. Simply adjust the cook time down if you’re using smaller pieces, and keep an eye on doneness with a thermometer.
What kind of white wine works best for the pan sauce?
Choose a dry white wine you enjoy drinking, like Sauvignon Blanc or Pinot Grigio. Avoid anything sweet or oaky. If you prefer not to use wine, chicken stock or even water will do the trick.
Does this Cast Iron Chicken with White Wine Pan Sauce work in other pans?
Absolutely! If you don’t have a cast iron skillet, any heavy oven-safe skillet, Dutch oven, or roasting pan will work well. Just choose something large enough to hold the chicken and potatoes in a single layer.
Can I add different vegetables to the pan?
Definitely! Root veggies like carrots, parsnips, or fennel roast beautifully in the pan alongside potatoes. Just cut them to a similar size so everything cooks evenly.
What if I don’t have fresh herbs de Provence?
No worries! Use a mix of dried thyme, rosemary, and marjoram, or whatever fresh herbs you have on hand. The herbs are flexible and will still infuse your Cast Iron Chicken with White Wine Pan Sauce with wonderful flavor.
Final Thoughts
There are few things as comforting or impressive as Cast Iron Chicken with White Wine Pan Sauce. It’s easy enough for a weeknight, special enough for when you want to treat someone, and endlessly adaptable. I hope you’ll try it soon, savor every bite, and enjoy the happy faces gathered around your table!
Print
Cast Iron Chicken with White Wine Pan Sauce Recipe
- Total Time: 2 hours 10 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
A delicious recipe for Cast Iron Chicken with White Wine Pan Sauce that results in juicy roast chicken with a flavorful pan sauce, perfect for a special dinner.
Ingredients
Roast Chicken:
- 1 medium whole chicken (3 – 4 pounds / About 1½ Kilograms)
- 2 Tablespoons olive oil (divided)
- Fine kosher salt (as needed)
- Freshly-ground black pepper (as needed)
- 1 lemon (halved)
- 1 handful fresh herbs de Provence (Any combination of fresh thyme, rosemary, marjoram, bay leaves, etc.)
- 2 Tablespoons unsalted butter (softened)
Potatoes:
- 1 pound peewee potatoes (OR baby or fingerling potatoes cut into bite-sized pieces)
- 2 cloves garlic (peeled)
- 1 medium yellow onion (peeled and cut in ½ inch slices)
Pan Sauce:
- ¾ Cup dry white wine (OR chicken stock OR water)
Instructions
- Gather and Prepare Ingredients: Remove giblets from chicken, dry with paper towels, and let temper. Preheat oven to 425°F.
- Prepare Potatoes: Toss potatoes, garlic, and olive oil; season with salt and pepper.
- Prepare Skillet: Drizzle olive oil in skillet, arrange onion slices at the bottom.
- Dress Chicken: Rub butter under the skin, season with salt and pepper, stuff with lemon and herbs, tie legs.
- Cook Chicken: Place chicken on onions, pour wine into skillet, add potatoes; roast at 350°F until cooked.
- Rest and Prepare Sauce: Let chicken rest, transfer potatoes; simmer pan sauce and adjust seasoning.
- Serve: Carve chicken, serve with potatoes, onions, and pan sauce.
Notes
- Make sure to properly dry the chicken for a crispy skin.
- Adjust salt and pepper to personal preference.
- Check the chicken’s internal temperature for doneness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Cast Iron Chicken, Roast Chicken, White Wine Pan Sauce, Herbs de Provence, Dinner Recipe
