Lisa’s Roasted Chicken with our Red Sangria

“This is one of my favorite go-to recipes for a cozy home-cooked meal with my family, and it pairs perfectly with a glass of rich, decadent Red Sangria. Heartwarming and delicious, roasted chicken is one of our family’s favorites!”
Lisa Vanderpump


  • 1 roasting chicken (usually about 4-5 pounds)
  • 2 lemons, halved
  • 1 yellow onion, cut into quarters
  • 3 cloves of garlic
  • Olive Oil
  • 2 tbsp salted butter
  • Salt & Pepper to taste
  • ¼ cup white wine
  • Parsley or Basil to Garnish


1. Preheat the oven to 350˚.
2. Lightly grease a large roasting pan.
3. Remove the giblets from the chicken.
4. Wash the chicken, inside and out, and gently pat dry.
5. Drizzle olive oil into the chicken cavity, making sure each inside surface is lightly covered.
6. Salt and pepper the walls of the inside of the chicken lightly.
7. Place all of the lemon halves, onion slices and garlic inside the chicken, alternating between them.
8. Tie the chicken legs together with kitchen twine.
9.Place the chicken in the roasting pan and tuck the wing tips under the body. If they won’t stay tucked, use a wooden toothpick to hold them in.
10. Salt and pepper the entire outside of the chicken and drizzle lightly with olive oil.
11. Break up the butter into small chunks and dot all over the chicken.
12. Cook for 20 mins per pound, and 20 mins extra. About ¾ of the way through (once the chicken has browned) pour the wine over the chicken.
13. To check if the chicken is done, cut into the area above the leg and see if the juices run clear.
14. Let sit for 15 minutes before carving.
15. Place the juices from the pan into a measuring jug and separate the fat (either with a fat separator or by spooning off the top). Once you have removed the fat, you can pour the juices over the chicken, or (what I love to do) is reserve some of the juice and pour over a lightly dressed salad for a decadent warm side dish!