Red Wine Roasted Chicken

You all know I love a good roast. So why not jazz things up with a little red wine, tomato paste and vinegar? A good marinade is an easy way to mix up flavors while still keeping the recipe quick and simple. And pro tip? Have some frozen pearl onions on hand. They're the best to throw into a roast or stew to not only taste great but look pretty too.

From Rachel Khoo

• 75ml red wine
• 50g tomato paste
• 3 sprigs of thyme, leaves picked
• 3 sprigs of marjoram, leaves picked, or ½ teaspoon dried
• 50ml red wine vinegar
• 4 bone in, skin on chicken thighs
• Salt and ground black pepper
• 1 package frozen pearl onions (without sauce)
• 6 carrots, peeled and cut into quarters lengthways

Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken with plenty of salt and pepper then place in a bag with the marinade. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes.

Place the onions and carrots in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over the water. Preheat the oven to 400*.

Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish. Pour the rest of the marinade over the chicken. Roast in the preheated oven for 40-60 minutes, until the vegetables are soft, chicken skin is crisp and chicken is cooked through.