Best Roasted Chicken Marsala Recipes

MARSALA-MARINATED CHICKEN WITH ROASTED VEGETABLES

Steps:

• Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
• Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
• Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
• Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
• Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
• Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
• Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.

CHICKEN STUFFED WITH SMOKED MOZZARELLA, ROASTED TOMATOES AND BROCCOLI RABE OVER POTATOES WITH MARSALA SAUCE

Steps:

• To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
• Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
• For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
• Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
• Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.

PAN-ROASTED CHICKEN BREASTS WITH MARSALA

Steps:

• Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
• Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
• Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

HERB ROASTED CHICKEN WITH WILD MUSHROOM & MARSALA WINE

Steps:

• Preheat oven to 400°F.
• Wash the chicken under cold running water then pat dry. Combine the garlic and butter and spread the mixture under the skin of the chicken and all over the body. Season the bird all over including the cavity with kosher salt and freshly ground black pepper. Take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie legs together with kitchen twine.
• Take a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the marsala and stock (depending on the depth of your roasting pan you may not need all of the marsala and stock -- it should be enough to cover the bottom of the pan but not submerge the mushrooms and shallots). Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and freshly ground black pepper.
• Roast in the hot oven for 1 hour or until the internal temp of the bird registers 160 F between the leg and thigh. You may need to add more stock to the bottom of the pan if all the liquid evaporates while cooking. When done, place the bird on a plate and rest for 20 minutes.
• Meanwhile take the pan with the mushrooms, shallots and juices and gently simmer over low heat on the stove top while scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard. Give it a final taste and seasoning before serving the marsala, mushrooms, and shallots with the herb roasted chicken and jus.

ROASTED CHICKEN MARSALA

Steps:

• Preheat oven to 425.
• Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning.
• In a separate bowl toss mushrooms, red peppers and onion with remaining salt and Italian Seasoning.
• Arrange vegetables around chicken in roasting pan.
• Pour Marsala wine into the pan.
• Roast chicken approximately 50 minutes until no longer pink inside.
• Remove chicken and vegetables from pan.
• In a bowl mix flour with 1/4 cup of water.
• Place pan juices into pot and cook over medium high heat.
• Whisk in flour mixture and cook until thickened.
• Pour over chicken and serve.

ROASTED CHICKEN MARSALA

Steps:

• 1. Preheat oven to 425 degrees. Wash and dry chicken, removing giblets. Place fresh thyme sprigs inside cavity and place chicken, breast side up, in roasting pan with shallow sides.
• 2. Pour chicken broth and marsala over entire chicken. Place chicken on lower-middle rack. Baste ever 15 minutes.
• 3. In large bowl, mix vegetables, oil and marsala well. After second basting (30 minutes of cooking time), arrange vegetables around chicken.
• 4. Continue basting chicken and stirring vegetales every 15 minutes for 1 more hour. (total cooking time 1 1/2 hours). Remove to a serving platter and cover with foil.
• 5. NOTE: If using bone-in chicken thighs, preheat oven to 350 degrees, and bake as directed above for 1 1/2 hours.