Chicken pieces marinated in Côtes Du Rhône red wine, tomato, thyme, and marjoram roasted with baby potatoes, onions, and carrots. It's a cold weather favorite!
Marinating chicken is one of the easiest ways to flavor your chicken. There are so many store-bought marinades out there but they're always loaded with salt or sugar and way too many preservatives. By using just a few ingredients, like this red wine recipe, you can go the healthier (and tastier, in my opinion) route.
For this recipe, you really could use any red wine you have on hand. I really enjoy Côtes du Rhône so I will always use it for this recipe. You'll only be using 1/4 cup of the wine so make sure it's one that you enjoy! The chicken only needs to marinate for at least 30 minutes, overnight being preferable, and then roasted with onion, carrots, and baby potatoes for an hour and 10 minutes. The result is a soul-warming and bone-sticking dish that is sure to thaw you out on the coldest nights! Enjoy!
Ingredients:
1/4 cup Côtes du Rhône (or any red wine)
1 can tomato paste
3 sprigs of thyme, leaves picked (or 1/2 tsp dried)
3 sprigs of marjoram, leaves picked (or 1/2 tsp dried)
1/4 cup red wine vinegar
1 whole chicken cut up or 8 chicken thighs bone-in, skin-on
1 lb baby potatoes, washed and cut in half
3 onions, peeled and cut into quarters
6 carrots, peeled and cut into quarters lengthways
salt and ground black pepper
Instructions:
1. Place chicken pieces in a large ziploc bag with wine, tomato paste, thyme, marjoram, red wine vinegar, and salt and pepper to taste. Shake bag to coat the chicken pieces evenly and then set in fridge for at least 30 minutes (overnight is preferable).
2. Place the potatoes in a pot of water, place the lid on, and bring to a boil. Boil for 1-2 minutes, then drain in a colander.
3. Preheat oven to 400 degrees F. In a large baking dish lined with foil (for easy cleanup, you're welcome), place the onions, carrots, and potatoes on the bottom. Pour 1/4 cup of water over the vegetables and sprinkle a little salt and pepper over everything. Remove the chicken from the marinade and place, skin side up, on top of the vegetables. Pour over any remaining marinade in the bag on top of the chicken.
4. Cover with a sheet of foil and place in the oven for 30 minutes. Remove the foil and baste the chicken with the juices. Roast, uncovered, for an extra 40 minutes or until the skin is crisp and the vegetables can be pierced with a fork. Enjoy!
