Best 6 Oven Roasted Chicken Marinated In Chardonnay Recipes
Prepare to indulge in a culinary masterpiece with our oven-roasted chicken marinated in Chardonnay, a dish that tantalizes taste buds with its delectable flavors and enticing aroma. This exceptional recipe elevates the classic roasted chicken to new heights, infusing it with the subtle yet distinct notes of Chardonnay. As the chicken roasts in the oven, the marinade transforms into a luscious glaze that caramelizes to perfection, creating a crispy, golden-brown skin that encases the succulent, juicy meat. Accompanying this main course are two extraordinary recipes that complete the dining experience. Garlic mashed potatoes, creamy and fluffy with a hint of roasted garlic, provide a comforting complement to the chicken's savory richness. And to add a refreshing touch, a vibrant and tangy kale salad, tossed with a zesty lemon vinaigrette, offers a burst of flavor and nutritional balance. Get ready to embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN BAKED WITH WHITE WINE, GARLIC AND HERBS
Steps:
- Pre-heat the oven to 200°C/400°F.
- In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
- Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
- Add the chicken back to the pan then season to taste and place in the oven.
- Allow to bake for 15-20 minutes until cooked through but still juicy.
- Serve with rice/bread to mop up the juices.
Nutrition Facts : Calories 250 kcal, Carbohydrate 1 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 156 mg, Sodium 140 mg, ServingSize 1 serving
MARINATED ROAST CHICKEN
This is from the Blood Type Diet website. I don't particularly agree with the premise of the diet, but there are some good recipes on the website. Marinating time not included in prep or cooking times. This would be a good recipe for OAMC.
Provided by LARavenscroft
Categories Chicken Thigh & Leg
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Puree all marinade ingedients in blender or food processor.
- Put chicken in large ziplocs and pour marinade over.
- Refrigerate for 24 hours, turning once or twice.
- Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
- Cool slightly and freeze in ziplocs.
- Remove as many as you need at a time.
- These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.
Nutrition Facts : Calories 290.1, Fat 18.4, SaturatedFat 5.2, Cholesterol 125.6, Sodium 217.1, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 27.7
CHARDONNAY CHICKEN MARINADE
Make and share this Chardonnay Chicken Marinade recipe from Food.com.
Provided by ebbtide
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add dry and wet ingredients together, except the oil. Add oil slowly and whisk to emulsify.
- Marinate chicken in the marinate at least four hours or overnight.
- Remove marinate and discard.
- Bake at 350 for approx 40-50 minutes or grill over med-high heat until browned and done (approx 4-5 min per side).
- Serve with grilled peaches or pineapple, rice and veggies.
Nutrition Facts : Calories 1059.1, Fat 94.5, SaturatedFat 15.1, Cholesterol 92.8, Sodium 619, Carbohydrate 12.7, Fiber 0.5, Sugar 8.4, Protein 30.8
JUICY OVEN BAKED CHICKEN BREAST
Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake Chicken Breast in the Oven.
Provided by Natalya Drozhzhin
Categories Easy
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
- Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
- Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.
Nutrition Facts : Calories 217 kcal, Carbohydrate 1 g, Protein 32 g, Fat 9 g, SaturatedFat 2 g, TransFat 0.02 g, Cholesterol 97 mg, Sodium 176 mg, Fiber 0.4 g, Sugar 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
OVEN-ROASTED CHICKEN SHAWARMA
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Provided by Sam Sifton
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams
Tips for Making the Best Oven-Roasted Chicken Marinated in Chardonnay:
- Use a whole chicken: This will give you the most flavor and juiciness.
- Choose a good quality Chardonnay: The better the wine, the better the marinade will be.
- Marinate the chicken for at least 4 hours, or up to overnight: This will allow the flavors of the marinade to penetrate the chicken.
- Roast the chicken on a high heat: This will help to create a crispy skin and juicy meat.
- Baste the chicken with the marinade while it is roasting: This will help to keep it moist and flavorful.
- Let the chicken rest for 10 minutes before carving: This will allow the juices to redistribute throughout the chicken, making it more tender.
Conclusion:
Oven-roasted chicken marinated in Chardonnay is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful marinade, this chicken is sure to be a hit with everyone at your table. So next time you're looking for a delicious and impressive chicken dish, give this recipe a try. You won't be disappointed!
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