Roasted Chicken with Watercress
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted chicken with watercress is my go to weeknight dinner because it comes together in just over an hour with minimal fuss. The beauty of this dish is how the peppery watercress wilts into a vibrant sauce alongside garlic, white wine, and fresh thyme, creating something that feels elegant without any stress. Watercress is packed with vitamins and minerals that boost your immune system, so you're getting real nutrition in every bite. The whole chicken keeps costs down while feeding a family, and honestly, the hardest part is just getting everything in the pan.
Ella x
Ingredients
- 1whole chicken(cut into 8 pieces (breasts, thighs, drumsticks, wings))
- 1420 mlfresh watercress(roughly chopped)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mlchicken broth
- 4fresh thyme sprigs
- 1½ teaspoonssea salt
- ¾ teaspoonsblack pepper
- 2 tablespoonsunsalted butter
- 1shallot(thinly sliced)
- 118 mlwhite wine
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat the chicken pieces dry with paper towels and season generously on both sides with salt and pepper.
Tip: Drying the chicken ensures crispy, golden skin when roasted.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the chicken pieces skin-side down for 4-5 minutes until golden, then flip and sear the other side for 2-3 minutes. Transfer to a plate.
Tip: Don't overcrowd the pan to ensure proper browning.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the sliced shallot and minced garlic for 2 minutes until fragrant, stirring occasionally.
- 4
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let simmer for 1 minute.
- 5
Return the chicken pieces to the skillet, skin-side up. Add the thyme sprigs and pour in the chicken broth around (not over) the chicken. Transfer to the preheated oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
Tip: The skin-side-up position in the oven helps maintain crispiness.
- 6
Remove the skillet from the oven. Transfer chicken to a warm plate. Place the skillet on the stovetop over medium heat and whisk in the butter and lemon juice. Simmer the sauce for 2 minutes until slightly thickened, then taste and adjust seasoning.
- 7
Arrange the chopped watercress on a serving platter. Nestle the roasted chicken pieces on top of the watercress, then pour the warm lemon-garlic sauce over everything, ensuring the heat slightly wilts the greens.
Tip: The residual heat will gently soften the watercress while retaining its peppery character.
- 8
Serve immediately while the chicken is still warm and the sauce coats the watercress beautifully.
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