Red Wine Roast Chicken

Despite the name, this red wine roast chicken gets its punch from red wine vinegar, not the bottle of Cab in your rack. The vinegar tenderizes the meat as it roasts and keeps the skin from going greasy, leaving you with bright, garlicky chicken that pairs with almost anything from a weeknight dinner to Sunday lunch.

The chicken roasts skin-side down so the pieces self-baste in melted butter and rendered fat, picking up flavor from the pool of vinegar and herbs underneath. Oregano, parsley, and fresh chopped garlic do most of the seasoning lift, while the splash of red wine vinegar brings everything into focus. Salt and pepper to taste, and don’t be shy with either.

Serve it over rice or alongside roasted potatoes to soak up the pan juices, which are too good to waste.

Pro Tips

• Pat the chicken bone-dry before seasoning. Wet skin steams instead of browning.
• Use real red wine vinegar, not white. The deeper, fruity acidity is what makes this dish.
• Spoon the pan juices over the chicken once it comes out of the oven for a glossy, herb-flecked finish.
• If you prefer crispier skin, flip the pieces during the last 15 minutes of roasting.

Variations

• Swap oregano for fresh rosemary and thyme for a more woodsy, French-leaning version.
• Add halved shallots and cherry tomatoes to the pan in the last 20 minutes for a one-pan meal.
• Use balsamic vinegar in place of red wine vinegar for a sweeter, jammier glaze.