Dominique Rizzo | Bespoke Food Tours
Red Wine Roast Chicken with Thyme & Crispy Kipfler Potatoes
Easy
Prep 20 min Cook 35 min
Did someone say wine and chicken? My Red Wine Roast Chicken is the perfect meal to throw together for easy entertaining or as a mid week one pot wonder. Drinking and cooking with great wine is doubly delicious… a little for me and a little for the chicken! For lovers of Spanish wine, I’ve teamed Edenvale Tempranillo Cab Sav with a tasty Roast Chicken, with crispy kipfler potatoes and carrots… Did you know that Edenvale alcohol removed wines are a “functional food”? That means they have a potentially positive effect on health beyond basic nutrition – low in calories and high in antioxidants! You would almost feel guilty for not enjoying a glass or two.
Ingredients
1 whole chicken cut into 8 pieces approx. 1.7kg or chicken pieces
100g tomato paste
150ml Edenvale Tempranillo Cabernet Sauvignon
1 tsp fresh thyme leaves – 1/2 tsp dried
1 tsp fresh marjoram leaves – ½ tsp dried
Salt and pepper
2 tbsp olive oil
400g baby kipfler potatoes, washed and boiled until just tender
2 large carrots, peeled and sliced
2 onions, peeled and quartered
Recipe Steps
Preheat the oven to 200c.
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- In a large bowl combine the tomato paste, red wine, chopped herbs and ¼ tsp salt and pepper.
- Add in the chicken pieces and toss to cover with the marinade. Allow to marinate for at least 30 minutes, even better the night before.
- Place the chicken pieces into a large baking dish. Stir 125ml of water into the remaining marinade and pour this over the chicken. Place the onions, carrots and partially cooked potatoes into spaces between the chicken.
- Drizzle the olive oil over the vegetables and lightly season with a sprinkle of salt and pepper.
- Roast for 30 – 40 minutes until the chicken skin is browned and the chicken pieces are cooked through. Enjoy with a glass of Edenvale Tempranillo Cabernet Sauvignon and a leafy salad or steamed green beans.