Wine and Rosemary Infused Roasted Chicken

Brine time 18 hours. Roasting time 1 hour 25 minutes.

Have questions about brining? View our tips.


3 bottles (16 oz. each) HOLLAND HOUSE White Cooking Wine
3 Tbsp. fresh rosemary, finely chopped or 2 Tbsp. dried rosemary, crushed
2 Tbsp. + 1 tsp. table salt
1 (5 lb.) whole chicken
2 Tbsp. butter, melted
1 cup water
1 thick slice yellow or white onion, (optional for gravy)


Pour about 2/3 cup cooking wine into a glass. Stir in rosemary. Microwave on high 1 minute. Cool to room temperature -- at least 30 minutes, stirring once or twice. (Or, place glass in an ice water bath to chill faster; stir occasionally.) Meanwhile, in a large glass bowl, stir salt into remaining cooking wine until completely dissolved. Stir in cooled flavor infusion. 

Rinse chicken inside and out; discard giblets, etc. Place chicken breast side down in a wide (9”) high-sided (4-5”) non-metallic container. Pour brine over chicken so that at least 3/4 of the chicken is submerged. Or, use a 12” deep, narrow container (6-7” wide) and place chicken in container so the legs are at the top. Pour brine over chicken. Cover and refrigerate 18 hours.

Heat oven to 400°F. Drain chicken and discard brine; do not rinse chicken. Place breast side up in a 9"x13" roasting pan on a shallow rack. Brush chicken all over with butter. Add 1 cup water to pan, and if making gravy, add a slice of onion. Roast approximately 1 hour 20-25 minutes or until internal temperature at deepest part of breast is 175° and skin is well browned. If skin starts to over-brown, cover loosely with foil. Let stand 10 minutes before serving. 

Makes 4-6 servings.

Salt Substitutions
The brine for this whole chicken recipe uses 2 tablespoons + 1 teaspoon table salt equaling about 16,500 mg sodium. If you use kosher salt, check the label and measure the amount of salt that would equal approximately 16,500 mg sodium – about 1/3 cup depending on the brand. The amount of sodium does not have to be precise -- 200 mg more or less works fine.

The chicken does not have to be cooked immediately after being brined. Simply remove chicken from the brine after 18 hours and drain off excess liquid. Place chicken on a plate or in the roasting pan; cover and refrigerate until ready to cook.

Brine Containers
To be effective, poultry or meat should be completely submerged in the brine solution, especially the breast meat. For this whole chicken recipe, the breasts side of the chicken should definitely be submerged; the more chicken that can be covered with brine the better.  If you do not have the right size container, try using a small brining bag or an oven roasting bag. Follow directions on the bag and place filled bag in a large bowl or on a rimmed plate. Always brine in the refrigerator.

Making Gravy
Remove chicken from pan, draining any excess juice from the chicken into the pan. Remove onion from pan. Place pan on a stovetop burner over medium heat. (Or pour pan juices into a small saucepan, adding any browned bits from the roasting pan). Whisk together about 2 Tbsp. flour and 1/2 cup water. Pour into pan, stirring constantly with the whisk, until thickened and smooth. Makes about 1 cup of gravy.


Per serving (4, without gravy): 570 calories, 61g protein, 0g carb, 36g fat (12g sat. fat), 210mg chol, 2270mg sodium, 0g fiber
Per serving (6, without gravy): 380 calories, 41g protein, 0g carb, 24g fat (8g sat fat), 140mg chol, 1520mg sodium, 0g fiber

Wine and Rosemary Infused Roasted Chicken
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