Red Wine Roasted Chicken Thighs with Fresh Herbs
Crispy-skinned chicken thighs slow-roasted in red wine, garlic, and fresh herbs until gloriously golden. The wine reduces into a rich, fragrant pan sauce that keeps every bite tender and deeply flavorful. A simple, crowd-pleasing dinner that feels effortlessly elegant.
🛒 Ingredients
6 servings
- 6 bone-in, skin-on chicken thighs
- 4 garlic cloves, crushed
- 1 small onion, finely diced
- Juice of 1 lemon
- 2 cups (480 ml) red wine
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 bunch fresh flat-leaf parsley, chopped
- 1 bunch fresh cilantro, chopped
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Directions
- 1
Preheat the oven to 425 °F (220 °C). Pat the chicken thighs dry with paper towels and season generously with salt on both sides, keeping the skin on.
- 2
Mince the garlic, finely dice the onion and chop the parsley and cilantro. Rub this herb-and-garlic mixture all over each piece of chicken.
- 3
Arrange the chicken in a single layer in a roasting dish. Squeeze lemon juice over the top, then pour the red wine around — not over — the pieces to protect the skin.
- 4
Drizzle olive oil over each thigh. Roast for 45–55 minutes, basting halfway through with the pan juices, until the skin is deep golden and crispy and the meat reaches 165 °F (74 °C) internally.
- 5
Rest for 5 minutes, spoon the reduced pan sauce over the chicken and serve with roasted potatoes or crusty bread.
💡 Chef's Tip
Marinating overnight in the herb mixture deepens the flavor considerably. Choose a full-bodied wine such as Cabernet Sauvignon or Merlot for the richest sauce.
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Same category — Poultry
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