Roast chicken and vegetables with Marls Red wine


Roasted Chicken Thighs with Fall Vegetables

Our newly released 2020 Marls Red Wine makes the perfect pairing for fall dishes. A food-friendly blend of 90% Syrah, 7% Grenache, and 3% Viognier, this medium-bodied red is packed with jammy black fruit flavors and sweet tobacco on the finish with silky, integrated tannins that'll have you reaching for more.

We recently opened a bottle with a meal of roasted chicken thighs and vegetables and were blown away by the pairing. We've included a recipe below for you to try the pairing out at home!

Be sure to stock up on a bottle or three-pack of Marls Red Wine and let us know if there's anything else we can help you with.

A pan of roast chicken and vegetables just out of the oven.

Ingredients (Serves 2)

Chicken Thighs
2 Bone-in Skin-on Chicken Thighs
Salt & Pepper, to taste
2 tsp Olive Oil
1 T Butter
2 sprigs Thyme

Pan Sauce
1/4 c White Wine
1/2 c Chicken Stock
1 T Butter
1 tsp cornstarch slurry (1:1 cornstarch to water)
Salt & Pepper, to taste

Roasted Vegetables
1 c carrots, peeled and cut into 2-inch pieces
1 c baby gold potatoes, halved
1 c sweet potato, large dice
1/2 red onion, sliced
Salt & Pepper to taste
2 T fresh thyme or rosemary, minced
2 T paprika
2 T garlic powder


A pan of diced root vegetables before going into the oven.

1 Preheat oven to 425°. Line a large baking sheet with a silicone mat or parchment paper.

Place all the vegetables in a large mixing bowl and add oil along with seasonings. Give them a good toss to evenly coat and spread mixture in a single layer on the baking sheet. Roast for 30-40 mintues or until lightly brown and tender, stirring half way through the cooking process.


Meanwhile, place a heavy pan or cast iron skillet over medium high heat. Pat dry any moisture from the chicken thighs using a paper towel. Season generously with salt and pepper. Add a small amount of oil to the heated pan and sear chicken thighs, skin side down, for approximate 4-5 minutes or until the skin is a deep golden brown.


Chicken thighs in a cast iron pan with butter and thyme.  


Flip chicken thighs to sear the underside and continue cooking for 2 mintues. Add 2 tablespoons of butter to the pan along with the thyme sprigs and baste chicken thighs. Transfer to oven to finish cooking process, making sure the chicken thighs reach an internal temperature of 165°. Set aside to rest for several mintues before serving.


To create a pan sauce, drain the fat from the skillet and place back on the stove over low heat. Deglaze with white wine, scraping the bottom of the pan to loosen the fond. Reduce wine by half and add chicken stock. Continue to simmer until sauce reduces by half again, season to taste and add cornstarch slurry, whisking vigourously. The suace should begin to thicken within 15-20 seconds. 


A roast chicken thigh plated with roasted vegetables and a pan sauce.  


To serve, plate roasted vegetables and chicken thighs over the pan sauce and enjoy!


Serve with James Cole 2020 Marls Red Wine.

Roast Chicken and vegetables with Marls Red Wine.


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