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
bone-in, skin-on chicken thighs
small yellow onion
sliced or pre-cut carrots
red pepper flakes
1 1/14 cups
In This Recipe
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.