roasted chicken marsala
This recipe is asolutely fabulous! I make it with bone-in chicken thighs for Sunday dinner and use the leftover chicken in different recipes during the week. Give it a try, I think you will like this recipe as much as I do.
prep time
cook time
1 Hr 30 Min
method
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yield
Ingredients
- 3-4 pounds roasting chicken (or 10-12 bone-in chicken thighs)
- 1 bunch fresh thyme sprigs
- 1/2 cup chicken broth
- 1/2 cup marsala wine
- 1 tablespoon each olive oil and marsala wine
- 6 - small potatoes, quartered
- 2 - onions, cut into large chunks
- 1 - bulb garlic, separated and peeled
How To Make roasted chicken marsala
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Step 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.
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Step 2Pour chicken broth and marsala over entire chicken. Place chicken on lower-middle rack. Baste ever 15 minutes.
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Step 3In large bowl, mix vegetables, oil and marsala well. After second basting (30 minutes of cooking time), arrange vegetables around chicken.
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Step 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.
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Step 5NOTE: If using bone-in chicken thighs, preheat oven to 350 degrees, and bake as directed above for 1 1/2 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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