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Roast red wine chicken
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Roast red wine chicken

Red wine roast chicken recipe with new potatoes and carrots.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Servings: 4
Cuisine: French

Ingredients

  • 150 ml red wine
  • 100 g tomato paste
  • 3 thyme leaves picked, sprigs
  • 3 marjoram leaves picked, or ½ teaspoon dried, sprigs
  • 100 ml red wine vinegar
  • 1 chicken approx. 1.5kg, whole chicken cut into 8 pieces
  • salt
  • ground black pepper
  • 500 g baby potato washed
  • 3 onion peeled and cut into quarters
  • 6 carrot peeled and cut into quarters lengthways

Instructions

    Cup of Yum
  1. Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade.
  2. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes. In the meantime, place the potatoes in a pan of cold water, put the lid on top and bring up to the boil.
  3. Boil for 1–2 minutes, then drain in a colander. Place the onions, carrots and potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over 125ml of water. Preheat the oven to 200°C. Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish.
  4. Pour the rest of the marinade over the chicken. Cover with a sheet of baking paper or foil and roast in the preheated oven for 30 minutes.
  5. Remove the baking paper or foil and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes or until the skin is crisp (I baked it for about 40 minutes vs 15 minutes, turning the chicken once). Serve immediately.

Notes

  • Any leftovers can be stored in the fridge and reheated in a microwave.