Tuscan Butter Roast Chicken Recipe 455 Recipes

TUSCAN STYLE ROASTED CHICKEN

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
• Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

TUSCAN BUTTER ROAST CHICKEN RECIPE - (4.5/5)

Steps:

• DIRECTIONS Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients. In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes. In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken. Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour. Let rest 15 minutes. Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over, if desired.