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Red wine roast chicken
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Ingredients: | |
| 2/3 cup | red wine |
| 6 tbsp. | tomato paste |
| 3 sprigs | thyme, leaves picked |
| 3 sprigs | marjoram, leaves picked or 1/2 tsp dried |
| 1/2 cup | red wine vinegar |
| 1 | whole chicken, cut into 8 pieces( about 3 1/2. Lb) |
| Salt | |
| freshly ground pepper | |
| 18 oz | baby potatoes, washed |
| 3 onions quartered | |
| 6 | carrots, peeled and quartered lengthwise |
| 1/2 cup | water |
Mix together the wine, tomato paste, thyme, marjoram, and vinegar.
Season the chicken with plenty of salt and pepper, then place in a sealed ziplock bag with the wine mixture.
Shake the bag to make sure each piece is well coated.
Refrigerate for at least 30 minutes or overnight.
Place the potatoes in a saucepan of cold wate, cover, and bring to a boil. Boil for 1-2 minutes, then drain in a colander
Preheat the oven to 400 degrees. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
Arrange the chicken pieces, skin side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken . Cover with sheet of parchment or foil and roast for 30 minutes. Remove the parchment or foil and baste the chief with the cooking liquid. Roast uncovered for another 15 minutes, or until the skin is crisp. Serve immediately
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