When I was a kid, my mom used to make this dish quite often. It has simple ingredients and tastes yummy. However, since we didn’t keep regular wine in the house, she always made it with cooking wine. Since that stuff is full of salt and preservatives, I defintely recommend not using cooking wine and instead using a plain white wine, something inexpensive but drinkable. If you do have to use cooking wine, then don’t salt the chicken or use any other salt in the dish.
I had part of a bottle of leftover white wine that had been sitting in my kitchen, so that is what I used. The alcohol cooks off, so this dish is safe for kids. Oddly, because growing up we were a family of teetotalling Baptists and wine rarely made an appearance in our house, we always just called this dish “Wine Chicken”. :-)
Wine, Lemon, & Herb Broiled Chicken
- 3-4 lb. chicken pieces (including bones and skin), I used a whole cut-up fryer chicken
- Sea salt & freshly ground black pepper, to taste
- ½ tsp. dried thyme leaves
- ½ tsp. dried marjoram leaves
- ½ tsp. garlic powder
- Juice and zest of 1 lemon (or 2 Tbsp. lemon juice)
- 1 tsp. olive oil
- 1/2 cup of white wine (preferred), water, or chicken broth
- Place chicken in shallow baking pan and season both sides with salt and pepper. Mix together thyme, marjoram, garlic, lemon juice, lemon zest, and olive oil. Pour mixture over chicken and turn chicken in mixture to cover both sides. Place skin side down and let sit in refrigerator for at least 1 hour, turning twice during that period.
- Place the baking pan with chicken and marinade in it into the oven under the broiler. Broil chicken skin side down for 8-10 minutes in oven until brown. Turn chicken and broil on the other side (skin side up) another 6-8 minutes until brown. Bake at 350 F until the chicken is cooked through, about 15-25 minutes until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. During that time, when pan gets dry, add ¼ cup of white wine, water, or chicken broth and shake pan to mix.
- When done, transfer the chicken to a serving platter and keep warm. Place the original baking pan on top of the stove. Add about 1/4 cup additional white wine, water, or chicken broth and dissolve particles. Cook down until it is a “sauce” consistency. Serve sauce with the chicken.
I served this with steamed white fingerling potatoes and steamed asparagus that my friend brought me from her garden. Everyone enjoyed this dish, especially the lemony-herby crispy skin.