Roasted Chicken Marsala
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- 3-4 lb
- roasting chicken (or 10-12 bone-in chicken thighs)
- 1 bunch
- fresh thyme sprigs
- 1/2 c
- chicken broth
- 1/2 c
- marsala wine
- 1 Tbsp
- each olive oil and marsala wine
- small potatoes, quartered
- onions, cut into large chunks
- bulb garlic, separated and peeled
1Preheat oven to 425 degrees. Wash and dry chicken, removing giblets. Place fresh thyme sprigs inside cavity and place chicken, breast side up, in roasting pan with shallow sides.
2Pour chicken broth and marsala over entire chicken. Place chicken on lower-middle rack. Baste ever 15 minutes.
3In large bowl, mix vegetables, oil and marsala well. After second basting (30 minutes of cooking time), arrange vegetables around chicken.
4Continue basting chicken and stirring vegetales every 15 minutes for 1 more hour. (total cooking time 1 1/2 hours). Remove to a serving platter and cover with foil.
5NOTE: If using bone-in chicken thighs, preheat oven to 350 degrees, and bake as directed above for 1 1/2 hours.