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Author Notes: It sounds fancy but it's not - Sangria Chicken is really just a hop and a skip away from regular roast chicken. Or more specifically, it’s red wine and orange juice away from regular roast chicken. It tastes like what a good home cooked meal should taste like, and it makes my kitchen smell what a nice, homey kitchen should smell like. Plus you get to make sangria. —Bianca Garcia
- 8 pieces bone-in, skin-on chicken thighs
- 1 piece small yellow onion
- 1 cup sliced or pre-cut carrots
- 3 pieces garlic, chopped
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 1/4 teaspoon red pepper flakes
- 1 1/14 cups red wine
- 1 cup orange juice
- 3 tablespoons brown sugar
- 2 pinches salt
- 2 pinches pepper
- Preheat oven to 425 degrees F.
- Season chicken with salt and pepper.
- Place the onions, carrots, and garlic in a roasting pan or casserole/baking dish. Toss with salt, pepper, red pepper flakes, rosemary, and olive oil. Spread around the bottom of the dish and place chicken on top, skin side down.
- Mix red wine and orange juice together, then pour mixture over chicken and vegetables. Roast the chicken for 40 minutes, flipping halfway so you’ll finish with the skin side up.
- Remove dish from oven, take out chicken pieces and set aside in a separate dish, covered in foil. Pour wine and vegetable mixture in a saucepan and add brown sugar. Cook over medium high heat to reduce sauce, about 20-30 minutes.
- Place chicken back in baking dish, add the reduced sauce and vegetables, and place back in oven for 5 minutes before serving.