Roasted chicken is gently caramelised and its flavour concentrated by the oven's dry heat, making chicken wonderfully versatile, its mild, savoury meat welcoming a wide range of wines depending on the seasoning and sauce. Simple preparations love an unoaked white or a light red, while bolder marinades call for more fruit and body. The key is moderate weight and bright acidity to refresh the palate and complement the meat without overpowering it. Roasting deepens the savoury character, favouring wines with a little more body alongside fresh acidity.
Our sommelier's picks
Textured white
11–13°C (52–55°F)Chardonnay · Mâconnais, France
Lightly oaked white Burgundy matches chicken's savoury character with orchard fruit and a creamy, food-friendly texture.
Mâcon-Villages is dependable and affordable.
Light, fresh red
14–16°C (57–61°F)Pinot Noir · Sonoma, California
Pinot's red-cherry fruit and gentle tannin suit chicken, especially with herbs or a tomato-based sauce.
Plenty of value from California and Chile.
Dry rosé
8–10°C (46–50°F)Grenache · Provence, France
A crisp rosé is an all-purpose, summery match for chicken.
Affordable and crowd-pleasing.
Juicy chilled red
13–15°C (55–59°F)Gamay · Beaujolais, France
Lightly chilled Beaujolais brings bright fruit and freshness that flatter chicken without weighing it down.
Beaujolais-Villages is great value.
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Start free — track your cellarQuestions about pairing Roasted Chicken
What wine goes with chicken?
Versatile by nature — a textured white like Chardonnay, a light red like Pinot Noir, or a dry rosé. Match the wine to the seasoning and sauce.
Red or white with chicken?
Both — white for simple or creamy preparations, light red for herby, smoky or tomato-based ones.
What suits barbecue-sauced chicken?
A fruity, low-tannin red like Zinfandel or a fruit-forward rosé stands up to the sweet, smoky sauce.