Roasted Chicken Marsala

Jelean Dokos


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.


★★★★★ 1 vote

1 Hr 30 Min


  • 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
  • 6
    small potatoes, quartered
  • 2
    onions, cut into large chunks
  • 1
    bulb garlic, separated and peeled

How to Make Roasted Chicken Marsala


  1. Preheat 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.
  2. Pour chicken broth and marsala over entire chicken. Place chicken on lower-middle rack. Baste ever 15 minutes.
  3. In large bowl, mix vegetables, oil and marsala well. After second basting (30 minutes of cooking time), arrange vegetables around chicken.
  4. Continue 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.
  5. NOTE: If using bone-in chicken thighs, preheat oven to 350 degrees, and bake as directed above for 1 1/2 hours.

Printable Recipe Card

About Roasted Chicken Marsala

Course/Dish: Chicken, Roasts

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