Oven-Roasted Chicken Marinated in Chardonnay
Updated October 11, 2023
- Total Time
- 38 minutes
- Prep Time
- 8 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 4-pound chicken
1 cup chardonnay
5 ½ tablespoons virgin olive oil
2 cloves garlic, chopped fine
3 tablespoons chopped mixed fresh herbs (thyme, rosemary, oregano, marjoram), or 1 tablespoon mixed dried herbs
½ teaspoon coarsely ground black pepper
Salt to taste, if desired
Nutritional analysis per serving (4 servings)
2 grams carbs; 340 milligrams cholesterol; 1193 calories; 42 grams monosaturated fat; 17 grams polyunsaturated fat; 22 grams saturated fat; 87 grams fat; 1347 milligrams sodium; 85 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split chicken in half and remove backbone and breastbone.
- Step 2
Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
- Step 3
Preheat oven to 500 degrees.
- Step 4
Heat remaining 1 ½ tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
- Step 5
Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.
Private Notes
Comments
I added a minced shallot, fresh rosemary and herbs de provence. That perked up the recipe.
This took way longer then 30 minutes to cook. was not exceptionally flavorful.