A cozy holiday dinner for anyone ready to give turkey the year off
If the thought of spending the whole holiday in the kitchen while everyone else eats makes you want to fake a power outage, let’s talk about another option.
This Boozy Herby Chicken with Pinot & Parsley is a comforting, one-pan holiday meal: a whole chicken roasted with fresh herbs, garlic, lemon, carrots, and a generous pour of Pinot Grigio.
It takes about 10 minutes to get ready for the oven, then the oven does most of the work while you set the table, visit with your people, or—imagine this—sit down for a minute.
It’s still a slow-roasted dinner, but it doesn’t ask you to baste a turkey the size of a toddler or spend all day juggling side dishes. The chicken and vegetables roast together, and the pan juices bring everything to the table with plenty of flavor.
And maybe this year, the person who cooked the meal gets an actual plate while it’s hot.
Revolutionary, I know.
Why make chicken for the holidays?
Turkey has its place, but it isn’t the only bird invited to the holiday table.
A roast chicken is a lovely choice for a smaller gathering, a relaxed family dinner, or a holiday when you want something hearty without making the kitchen your full-time job.
This recipe gives you golden, herb-covered chicken, tender vegetables, and a bright note of lemon. The Pinot Grigio adds depth to the roasting liquid; chicken broth works if you’d rather skip the wine.
Serve it right from the roasting pan for a casual dinner, or transfer the chicken and vegetables to a platter if you’re feeling fancy.
What you’ll need
One 5-pound whole chicken
1- 1 ½ cup olive oil, added gradually as needed to make the herb mixture
1½ cups Pinot Grigio, or chicken broth
6 tricolor carrots, peeled and cut into large pieces
1 lemon, sliced
1 white onion, cut into wedges
1 generous handful fresh parsley, chopped
3–4 sprigs fresh thyme
4 garlic cloves, minced
1 tablespoon onion powder
2 tablespoons garlic powder
1 tablespoon or so of adobo seasoning, such as Goya
Optional, as pictured: Add celery and chunks of potato to the roasting pan. Cut them into large pieces so they hold up during the longer roast.
How to make Boozy Herby Chicken
Heat the oven to 350°F. Chop the parsley and mince the garlic. Cut the carrots, onion, lemon, and any optional vegetables.
Remove the chicken from its packaging and pat it dry with paper towels.
In a small bowl, mix the olive oil, parsley, thyme, garlic, onion powder, garlic powder, and adobo. Add the oil gradually until you have enough herb mixture to coat the chicken.
Place the chicken in a roasting pan. Rub the herb mixture over the chicken, including under the legs and wings.
Arrange the carrots, onion, lemon, and optional celery around the chicken. Pour the Pinot Grigio or chicken broth into the pan around the vegetables.
Cover the pan with foil and roast. Baste occasionally with the pan juices if convenient, but don’t worry if you miss a round.
Remove the foil for the final part of roasting to let the skin brown. Start checking the chicken’s temperature before the estimated cooking time is up; the bird’s size and your oven can affect timing. I had mine in for 3.5 hrs
Use a food thermometer to check that the thickest part of the breast and the innermost part of the thigh reach 165°F. Poultry should reach 165°F for food safety. Or how I like to call her - “Fall off the bone” ready.
Let the chicken rest before carving. Spoon the pan juices over the chicken and vegetables when serving. And make a delicious quick gravy with the rest of the drippings by adding a cornstarch slurry to the drippings.
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Curated by Cabernet & Chaos | The Hollow Quill
The Kitchen Essentials That Make Holiday Cooking a Little Less Chaotic
Listen, I'm all for a beautiful holiday meal. What I'm not here for is spending ten hours in the kitchen while everyone else gets comfortable on the couch with their second glass of wine.
Thankfully, this Boozy Herby Chicken doesn't require an arsenal of fancy equipment. Just a few reliable kitchen essentials, a decent roasting pan, and enough Pinot Grigio to share a little with the chicken.
Shop My Holiday Roasting Essentials
A Good Roasting Pan: Because nobody needs a pan giving up halfway through Christmas dinner.
Caraway 16.5” Cream & Gold Ceramic Nonstick Roasting Pan is THIS holiday season’s center attraction roaster for the kitchen guru.
A Reliable Meat Thermometer: The secret to juicy chicken without playing poultry roulette.
Kitchen Prep Essentials: A sharp knife, cutting board, and basting brush make the prep work easy.
A Beautiful Serving Platter: Because even an effortless dinner deserves a little holiday glamour.
Hey, I'm E. Lynn — the messy bun behind Cabernet & Chaos Kitchen by The Hollow Quill. I bake like I live: a little wine, a lot of heart, and usually with something falling off the counter.
Thanks for being in my little corner of the kitchen.
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