Red Wine Roast Chicken Recipe

5 from 1 vote

A whole chicken and plenty of winter vegetables slowly roasted in a luxurious red wine sauce with fresh herbs.

Course Main Course

Cuisine American

Keyword red wine, roast chicken

Prep Time 45

Cook Time 1

Total Time 1 45

Servings people

Calories 555kcal

Cost 20

Combine the red wine, tomato paste, thyme, marjoram, and red wine vinegar in a bowl.
⅔ cup red wine, 4 tbsp. tomato paste, 3 sprigs of thyme, ½ tsp. dried marjoram, ¼ cup. red wine vinegar
Season each chicken piece with sea salt and black pepper to taste.
1 whole chicken, Sea salt and freshly ground black pepper
Place the chicken in a marinating dish (glass or plastic no metal) with the wine mixture and marinate for at least 30 min.
Preheat your oven to 400 F.
Place the onions, carrots, and sweet potatoes in a baking dish, and pour ¼ cup of water over them.
2 sweet potatoes, 6 carrots, 3 onions
Remove the chicken from the marinade and arrange the pieces, skin side up, on top of the vegetables.
Pour the remaining marinade over the chicken and vegetables.
Cover the whole pan with foil and roast in the oven for 30 minutes.
Remove the foil and roast, uncovered, for another 30 to 45 minutes, basting every 15 minutes.