If the chicken is well cooked, it should not be too dry. It is normally a little juicy and tender with a slightly toasty taste due to its skin. In its very classic version, it is often combined with dry white wines, which will give a little boost to the dish with their fruity and acidic notes. If you change the recipe a little, like a citrus chicken, you can opt for a fruitier and less lively white wine. A chicken in a caramelized version or accompanied by chestnuts with notes that are therefore sweeter will see a white wine that will contrast with the sugar. Red wines work just as well if they are fruity.
As we have said, here we will have to bet on a white wine from the Loire, such as a Vouvray, for example. If you go for a sweeter preparation no problem, Vouvray will do the trick. Otherwise you also have the option of a red wine, with more melted tannins, either by its youth or its evolution. Take for example a red wine from Burgundy like a Chorey Les Beaune. Why not also a red wine from the Languedoc region, very fruity. Otherwise a red wine from Chinon will be a good match for this dish.
Roast chicken is not complicated. A chicken, a side dish, an oven and that's it. Remember to water it well during cooking to prevent it from drying out. A good roasted chicken can be shared with friends, family, during a sunny weekend or a cold and rainy weekend. Anyway, he's here to treat us, and we want more!
There are various recipes to change from simple chicken, such as those with citrus fruits, chestnuts, caramelized or stuffed. Not content with the fact that it goes well with many different accompaniments, you'll have to look at which wine to accompany it with.