Classic roast chicken will pair equally well with a smooth white wine as well as with a lighter red but it really depends on the flavourings / stuffing and the additional sides being served. The basic principle is that you don’t want to overpower the dish; a wine with too much ripe fruit and tannins will mask the flavours.
If it’s served simply with its own roasting juices then a lightly oaked white Burgundy (like a 1er Cru Chablis or Pouilly – Fuisse) will be the winner as it’s not too overpowering for the delicate flavour.
Acidity is generally your friend in any roast dinner, because the wine can help to lift all the elements on the table. So if the chicken dish is finished with a touch of herbs and lemon, you may want to consider a dry Provence rosé or an Austrian Grüner Veltliner (for example WEINGUT WESZELI Grüner Veltliner 'Felix'), especially if the chicken is served on the sunny terrace in the middle of the summer…
Lighter red wines with good acidity can make a delicious alternative, especially if there is a richer, savoury gravy served alongside. Red Burgundy or a New World Pinot Noir would be delicious. One of our favourite roast chicken parings in with no doubt LITTLE BEAUTY Pinot Noir from Marlborough, New Zealand.
If you have any left overs and going to serve them at room temperature with a salad, then the perfect choice will be a good quality Beaujolais-Villages like Saint-Amour or Brouilly.