The chicken, if it is well cooked, 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 married with dry white wines, which will come by their fruity and acidic notes to give a little boost to the dish. 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 chestnut with notes that are sweeter will see a white wine that will contrast with the sugar. Red wines work just as well if they are fruity.
It has been said, here we should rather bet on a white wine from the Loire, such as a Vouvray for example. If you go for a sweeter preparation, no problem, the 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 would be a good match for this dish.
Roast chicken is not complicated. One chicken, one side dish, one oven and it's done. Remember to baste it well during cooking so that it doesn't dry out. A good roasted chicken can be shared with friends, family, during a sunny weekend or a cold and rainy weekend. It doesn't matter if it's there 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 pair it with.