Drunken Chicken

Ingredients

• Chicken (1 (3-4 pound) whole chicken)
• Olive oil (2 tablespoons)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Thyme (1 teaspoon, dried)
• Rosemary (1 teaspoon, dried)
• Garlic (4 cloves, minced)
• White wine (2 cups)

Instructions

1. Clean the chicken and pat dry thoroughly using paper towels.
2. In a large bowl, combine the white wine, minced garlic, dried rosemary, dried thyme, salt, and pepper. Stir until well mixed.
3. Place the chicken in the bowl, ensuring it's fully submerged in the wine mixture. Cover the bowl and refrigerate for at least 2 hours, or for best results, overnight.
4. Preheat your oven to 375°F (190°C).
5. Heat the olive oil in a large, oven-safe skillet over medium heat.
6. Remove the chicken from the marinade, but keep the marinade for later. Add the chicken to the skillet and brown on all sides, which should take about 10-12 minutes.
7. Pour the reserved marinade over the chicken in the skillet.
8. Transfer the skillet to the preheated oven and bake for about 1 hour, or until the chicken is fully cooked and juices run clear.
9. Remove the skillet from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute throughout the chicken.
10. Serve the chicken with the sauce from the skillet. The sauce can be reduced on the stovetop if a thicker consistency is preferred.