Roasted Herb Chicken In Red Wine

Meat and vegetables all roasted in one pan, all soaked through with the same delicious Mediterranean flavors.

It’s quick and easy to make, and using just a few simple ingredients.

Chicken thighs and drumsticks with red potatoes, carrots, red onions with savory fresh thyme and marjoram herbs and red wine.

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Roasted Herb Chicken In Red Wine

2/3 cup red wine

6 tablespoons tomato paste

3 sprigs thyme, leaves picked from steams

3 sprigs marjoram, leaves picked from stems

½ cup red wine vinegar

3 1/2 pounds of chicken parts, drumsticks and thighs bone-in with skin-on

1 pound small red potatoes, with skin, cut in half

3 small red onions, quartered

6 carrots, peeled and quartered lengthwise

½ cup fresh water

Preheat the oven to 400 degrees

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Mix together the wine, tomato paste, thyme, marjoram, and vinegar.

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Put chicken pieces in a large bowl with the wine mixture. Mix to coat the chicken pieces well, and set aside in the refrigerate for at least 30 minutes, or overnight.

Place the potatoes in a large saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, drain.

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Arrange the onions, carrots, and cooked potatoes in a large glass 13×9 inch baking dish and pour in the water.

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Arrange the chicken pieces skin-side up on top of the vegetables. Pour the marinade over the chicken-vegetable layer. Cover with tin foil and roast in preheated oven for 30 minutes.

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Remove the foil and baste the chicken with the cooking liquid. Roast another 15 minutes, uncovered, or until the chicken skin is crisp.

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Plate and serve.

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Try These Roasted Or Baked Chicken Delicious Favorites

• Baked Curry Chicken Drumsticks
• Roasted Brown Sugar Garlic Chicken Thighs
• African Drumsticks
• Oven Baked Greek Chicken Thighs

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