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Roast Garlic Chicken With Chestnuts And Sticky Marsala Sauce


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  • 1.2 kilos chicken Maryland pieces
  • 2 whole garlic heads, tops trimmed
  • olive oil to rub
  • 10-12 sprigs fresh thyme
  • salt to rub
  • black pepper to sprinkle
  • 1 cup brussels sprouts
  • 1 cup chestnuts
  • 4 spanish or tuscan onions, halved
  • 3-4 bay leaves
  • Sticky Marsala Sauce
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 2 tablespoons plain flour
  • 1 cup marsala
  • 2 cups chicken stock
  • 1 teaspoon salt


Adapted from


Step 1


Rub chicken with salt, olive oil and garlic. With a sharp knife, mark a tiny cross on the blunt end of each chestnut. Toss brussels sprouts in some olive oil. Place chicken in a roasting tray. Arrange garlic, onion and chestnuts around the chicken. Place bay leaves and thyme over the chicken. Bake in a hot oven (200C) for 30 minutes.

Remove tray from oven, drain half of the juices. Add brussels sprouts and return tray to oven. Cook uncovered in the hot oven (200C) for approximately 40 minutes until chicken has started to brown. Remove and rest for 20 minutes before serving with marsala sauce.

Sticky Marsala Sauce

Heat butter in a saucepan on medium-high heat. Add garlic and sauté for a minute. Add flour and cook for a few seconds, stirring constantly. Add the marsala to deglaze the pan. Mix well, removing all lumps from flour. Add chicken stock, salt and thyme. Bring to a boil. Remove from heat and cool.

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