Whole chicken days are not over, but these roasted chicken breasts with honey, rosemary and red wine cook much faster and that makes them perfect for a weeknight dinner.
I accidentally made a friend laugh when I asked: “…any ideas for leftover red wine?” Recently I opened a bottle of red wine and although it wasn’t bad but I wasn’t in love with it either. So I wasn’t willing to give up on it and ask for ideas. The answer was not what I had on my mind but made sense: “There is not such thing like leftover wine!” She had a point. If you don’t wanna drink it, cook with it. I bought this bottle to good use and made this recipe for roasted chicken breasts with honey, rosemary and red wine. I am sure white wine might also work just fine. If you join me in with the red wine use a light bodied, less tannin like Zinfandel or Pinot Noir.
roasted chicken breasts with honey, rosemary and red wine
Roasting a chicken is one of my favorite weeknight dinners, the oven does all the work and it’s an easy way to prepare a comforting meal for one or two more days to come. However I would rather pick a a juicy leg than a breast piece (unless bathed in a sauce). While the dark meat needs longer to cook, the white parts are done faster. Already low in fat, they tend to dry out. The easy way around this problem is to solely roast breast parts.
- 4 ½ pounds (about 6) split chicken breasts bone-in, skin-on
- 2 ½ tablespoons honey
- 2 + 2 tablespoons olive oil
- 2 tablespoons lime juice
- ½ teaspoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 235 ml / 1 cup red wine
- 1 bay leave
- salt and freshly ground pepper to taste
- Heat your oven to 200 C / 400F.
- Trim any visible fat and excess skin from the chicken breasts. Pat them dry and season with salt and pepper.
- Heat 2 tablespoons olive oil in a large (oven-safe) pan over medium-high heat, add chicken breasts skin-side down and sauté until browned, this takes about 7-10 minutes.
- Meanwhile mix the honey, remaining 2 tablespoons olive oil, lime juice, Worcestershire sauce and rosemary.
- Turn the browned chicken breasts skin side up and brush with honey mix. Add the bay leave and pour the red wine around the chicken (but not over).
- Roast in the oven for 20–25 minutes depending on the size or until the interior is no longer pink and a thermometer inserted at the thickest part shows 70 C / 160F.
- Transfer the chicken breasts to a serving plate and cover with aluminum foil to keep them warm.
- Pour the liquid from the pan (red wine with the juices) through a fine strainer into a saucepan and cook over medium-low heat until thickens and syrup like. Glaze the chicken breast before serving with the wine reduction.