The vegetables and chicken can be prepared up to 1 day in advance, then simply pop it all in the baking dish and cook. Buying a whole chicken will always be more affordable. If you aren’t up for dissecting it yourself, ask your butcher to cut it into pieces for you. If there’s no knife-wielding butcher about, you can always cheat and go for chicken thighs.
Makes 4 Servings
INGREDIENTS
- 2/3cup red wine
- 6tablespoons tomato paste
- 3 sprigs thyme, leaves picked
- 3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried
- 1/2cup red wine vinegar
- 1 whole chicken, cut into 8 pieces (about 3 1/2 lbs)
- Salt and freshly ground black pepper
- 18ounces baby potatoes, washed
- 3 onions, quartered
- 6 carrots, peeled and quartered lengthwise
- 1/2cup water
DIRECTIONS
- Mix together 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 water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
- Preheat the oven to 400F. 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 a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.
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