Wine-Marinated Chicken

1. 1

   Rinse the chicken and pat dry with paper towels; place it into a zip-top plastic bag.

2. 2

   Add the wine, oregano, garlic, and 1/4 cup olive oil and close the bag.

3. 3

   Refrigerate overnight, turning the bag once or twice.

4. 4

   Position the oven racks so that the top rack is in the center of the oven.

5. 5

   Preheat the oven to convection roast at 325F.

6. 6

   Coat a rack with nonstick spray for the chicken and set it on a shallow roasting pan.

7. 7

   To prepare the potatoes, if using, scrub small red or fingerling potatoes, pat dry, and toss them with olive oil to coat lightly; sprinkle them with salt.

8. 8

   Put them in a shallow baking pan or on a rimmed cookie sheet, place it on a rack beneath the chicken, and roast them for 45 minutes, until tender.

9. 9

   Remove the chicken from the bag and place on the rack over the shallow roasting pan.

10. 10

    Tie the legs together and roast for 55 minutes to an hour, until the chicken is golden and an instant-read thermometer inserted into the center of the thigh reads 170 to 175F.

11. 11

    Remove the chicken from the rack, let it rest for 15 minutes, and carve on a board.

* Per serving · 4 servings · Values may vary.

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