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Buckfast Roast Chicken Thighs

3 Portions


  • Buckfast Tonic Wine
  • 6 chicken thighs (bone in and skin on)
  • 1 lemon
  • 10 cloves garlic, skin on
  • 1 med white onion, peeled and sliced
  • salt
  • milled white pepper


In an ovenproof dish big enough to hold the chicken thighs comfortably, scatter the sliced onions evenly over the base.
Arrange the chicken thighs side by side on top of the onions.
Carefully pour in enough Buckfast to come ½ way up the side of the arranged thighs (but not over the skin – as they will discolour on roasting), cover with cling film to seal and put in fridge overnight for the flavours to infuse and develop.
Set oven at 190C. Remove cling film covering the chicken. Cut the lemon into 8 even slices and place them randomly between the thighs. Dot the garlic cloves amongst the chicken. Season all over with salt and pepper.
Put into the oven and cook for 45minutes – half way through the cooking process spoon over the cooking juices to stop the chicken drying out.
When done the chicken will be cooked through and golden, the Buckfast juices will be reduced and full of flavour. Serve with some simple boiled greens and new potatoes, a hunk of bread wouldn’t go a miss!

This recipe was created by Martin Blunos - Martin Lauris Blunos (born 11 April 1960) is a British TV chef. Blunos earned two Michelin Guide stars at his restaurant Lettonie, first in Bristol and then in Bath.

Note – this recipe is a particular favourite of mine because it’s so different from the norm!!

Find more Buckfast Recipes from Martin by clicking here.

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