Red Wine Roast Chicken

I make chicken fairly often and this is one of my favorite low sodium recipes. The red wine marinade infuses the bird with flavor, leaving it crisp outside, juicy and tender within. Partner with roasted potatoes for a truly delicious, satisfying meal.

Serves 6.

SODIUM CONTENT: 223.5 mg per serving


1- 4-lb. (approx) whole roaster chicken

1 c. red wine
1/4 c. balsamic vinegar
1/3 c. olive oil
1 T. Westbrae Naturals No-Salt-Added Stoneground Mustard (available at Whole Foods markets and online) or equivalent
1 T. minced garlic (about 3 cloves)
1 t. dried thyme
1 t. dried marjoram
1 t. dried sage leaves, crumbled
1/2 t. freshly ground black pepper
1/2 t. dried rosemary
1/4 t. ground nutmeg


Place all marinade ingredients into a large gallon-size ziptop bag, seal, and shake well to combine. Wash and dry the chicken, then place in the bag, making sure the seal is secure. Shake well, inverting several times, then place in refrigerator and allow to marinate several hours (good to do first thing in the morning and allow to steep all day long).

Preheat oven to 450 degrees. Remove bird from marinade bag and place breast side DOWN in a small roaster pan. Pour marinade into pan. Place pan on middle rack in oven and roast 25 minutes. Remove bird from oven. Reduce heat to 350 degrees. Gently flip bird breast side UP. Return to middle rack in oven and roast an additional 45 minutes to 1 hour, basting as necessary. Remove from oven and allow bird to rest at least 15 minutes before carving.

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