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
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.

About Roasted Chicken Marsala

Course/Dish: Chicken, Roasts