Wine and Herb Marinated Chicken Dump
Elevate your dinner game with this Wine and Herb Marinated Chicken Dump recipe—a one-pan masterpiece that's as effortless as it is flavorful! Tender bone-in, skin-on chicken thighs are marinated in a fragrant blend of dry white wine, fresh parsley, thyme, garlic, and lemon juice, ensuring every bite bursts with depth and brightness. Nestled atop a medley of carrots, Yukon Gold or red potatoes, and sweet onion, this dish roasts to perfection in your oven, soaking up the rich juices of the marinade and chicken broth. With just 20 minutes of prep time and a golden, herb-infused finish, this simple yet elegant dish is the perfect choice for a comforting family dinner or a crowd-pleasing centerpiece. Serve it with crusty bread or a crisp green salad for a complete and satisfying meal that’s guaranteed to impress!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, sliced
- 2 large carrots, peeled and diagonally sliced
- 3 medium potatoes (Yukon Gold or red), quartered
- 0.5 cup chicken broth
- 1 bay leaf
Directions
Step 1
In a large resealable plastic bag or a mixing bowl, combine white wine, olive oil, parsley, thyme, garlic, lemon juice, salt, and pepper to create the marinade.
Step 2
Place the chicken thighs in the marinade, ensuring they are fully coated. Seal the bag or cover the bowl, and refrigerate for at least 1 hour, preferably overnight for more flavor.
Step 3
When ready to cook, preheat your oven to 400°F (200°C).
Step 4
In a large ovenproof skillet or baking dish, arrange the sliced onion, carrots, and potatoes in an even layer.
Step 5
Remove the marinated chicken thighs from the fridge and place them on top of the vegetables. Pour the remaining marinade over the dish.
Step 6
Add the chicken broth to the dish and tuck in the bay leaf for additional flavor.
Step 7
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
Step 8
Remove the dish from the oven and let it rest for 5 minutes before serving.
Step 9
Serve hot, garnished with additional fresh parsley if desired, alongside crusty bread or a green salad.
Nutrition Facts
| Serving size | (2087.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2814.4 |
| Total Fat 168.4g | 0% |
| Saturated Fat 44.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729mg | 0% |
| Sodium 3514.3mg | 0% |
| Total Carbohydrate 120.7g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 19.7g | |
| Protein 177.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 319.5mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 4636.1mg | 0% |
Source of Calories