Wine Roasted Chicken
With delectably juicy chicken, infused with the richness of red wine and herbs, this recipe is guaranteed to become a new favorite. Make the marinade first thing in the morning and allow the bird to marinate until midafternoon to absorb maximum flavor. Baste several times throughout cooking to ensure moist, tender meat. Partner with roasted potatoes and steamed broccoli for a holiday-worthy meal anytime.
Serves: 6Hands-on: 20 minutesTotal: 8 hoursDifficulty: Medium
- 1 cup white wine
- 3 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- ½ tsp. dried basil
- ½ tsp. dried rosemary, crushed
- ½ tsp. ground mustard
- ½ tsp. ground sage
- ¼ tsp. freshly ground black pepper
- 1 whole chicken (4 lbs.)
- Measure wine, oil, vinegar, garlic, thyme, marjoram, basil, rosemary, mustard, sage, and pepper into a large gallon-sized zip-top bag; seal and shake well to combine. Place chicken in the bag and make sure the seal is secure. Shake well, then place in refrigerator and marinate 6 hours.
- Preheat oven to 450°F. Remove bird from marinade bag and place breast-side down in a small roaster pan. Pour marinade into pan. Place pan on middle rack in oven and roast 25 minutes.
- Remove pan from oven. Reduce heat to 350°F. Gently flip bird breast-side up. Return pan to middle rack in oven and roast an additional 45–60 minutes; baste occasionally until chicken reaches an internal temperature of 165°F.
- Remove pan from oven, rest chicken at least 15 minutes, then carve and serve immediately.