It’s time to spice up your usual roasted chicken dinner routine! Whether you’re looking for something classic or creative, there are plenty of delicious sauces you can use to give your roasted chicken a flavorful twist.
Wondering what sauces go well with roasted chicken? I’ve got you covered with this handy guide of 15+ easy sauce recipes. From traditional sauces, to regional sauces, healthy sauces and more!
The BEST Sauces for Roast Chicken
These are some of my favorite sauces to serve with roasted chicken:
Pick one of your favorites from the list below, add a couple chicken side dishes, and you’re guaranteed an amazing dinner!
Don’t forget about the best wine with chicken options too.
Sauces to Elevate Your Roasted Chicken Dinner
What to serve with roasted chicken
- Baked Potatoes in the Instant Pot
- Sour Cream Mashed Potatoes
- Roasted Brussels Sprouts with Balsamic
- Glazed Carrots
- Roasted Miso Cauliflower
- Easy Arugula Salad
- MORE → 50+ of the best sides for chicken
Also, be sure to check out the best wine pairings for chicken.
More sauce recipes
- Sauces for Chicken Wings
- Sauces for Chicken Nuggets
- Sauces for Salmon
- Sauces for Steak
- Sauces for Prime Rib
- Sauces for Pulled Pork
- Sauces for Pork Chops
Did you make any of these sauces for roasted chicken?
Please leave a comment and rating below, if you loved this round up of sauces for roasted chicken. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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15+ BEST Sauces for Roasted Chicken
- 4-6 pound whole chicken (neck and giblets removed)
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 3/4 teaspoon McCormick Grill Mates Montreal chicken seasoning (or poultry seasoning)
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup dry white wine or vermouth
- Preheat your oven to 450 degrees.
- Rinse your chicken with cold water inside and out and dry well with paper towels.
- Combine olive oil with spices in small bowl and mix well. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken.
- Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
- Place your chicken breast side up in an oven safe skillet or roasting pan. Place in your preheated oven and immediately reduce the heat to 375 degrees.
- Roast your chicken for approximately 20 minutes per pound, or until the temperature of the breast meat registers at 165 degrees.
- Remove the chicken from the oven and let rest for 10 minutes in the pan. After the chicken has cooled, remove to a cutting board and let rest for an additional 10 minutes before carving (reserve the pan drippings in the pan to make your gravy).
- While the chicken is cooling on the cutting board, defat your pan drippings by skimming the top with a spoon and reserving only the solids in the pan. Place your pan on your stove burner over medium-high heat, add 1/4 cup white wine or vermouth. Reduce this mixture by about half.
- Combine the cornstarch and water in a small mason jar or Tupperware and shake well to combine. Add this mixture to your reduced drippings and heat until the gravy has thickened. Serve over your carved chicken.