Oven-roasted chicken doused with wine for extra flavor

How do you make sure you cook chicken through without overdoing it? One way is to sear it in a hot oven for 20 minutes and then splash it with a good dose of white wine. It's not much different from doing the same on the stovetop. But the oven method takes away the varying temperatures and the required eagle eye of stovetop cooking.

When you're desperate to get a quick and easy protein on the table, there is no time for guessing if the chicken is done or if it is too done. This recipe is super-flexible with flavors, too. I love the sweet aroma of rosemary filling the kitchen, but you can use oregano, thyme, or even make it plain with just sea salt and coarsely ground black pepper.

Anyway you choose, you're going to love how predictable this quick roasted chicken recipe is. Enjoy!

Suggested menu:

Simple Roasted Rosemary Chicken

Steamed broccoli

Baked Potato

Alicia Ross is the co-author of “Desperation Dinners!” Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to Or visit the Kitchen Scoop website at

Simple Roasted Rosemary Chicken

1 pound boneless, skinless chicken breasts

2 teaspoons finely chopped fresh rosemary

3 tablespoons extra-virgin olive oil

Sea salt and coarse black pepper to taste

½ cup dry white wine

Preheat oven to 450 degrees. Cut chicken into chunks and place in baking pan. Add rosemary, oil, salt and pepper. Toss well, getting all the chicken coated with the ingredients. Roast in preheated oven for 20 minutes.

Turn off oven; add white wine, pouring over all the chicken pieces. Leave in oven for 5 more minutes. Remove with slotted spoon to serving platter or individual plates. Serve.

Start to finish: 30 minutes

Yield: 3 to 4 servings

Approximate values per 1/4 recipe (without salt): 303 calories, 14 fat (1.5 g saturated), 97 mg cholesterol, 37 g protein, 1 g carbohydrates, no dietary fiber, 100 mg sodium.

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