TUSCAN ROASTED CHICKEN RECIPE WITH ROASTED POTATOES
Experience this easy yet special dish from my trip to Tuscany. Enjoy this roasted Tuscan chicken!
Provided by Nonna Box
Categories Secondi
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF.
- Sprinkle some extra virgin olive oil in a roasting pan and place 14 of the rosemary sprigs in the bottom of the pan.
- Place the chicken on top of the rosemary sprigs and massage it with the olive oil, then season generously inside and out with salt and pepper.
- Cut the onion in half and put it in the cavity of the chicken with 4 rosemary sprigs.
- Place the 2 remaining rosemary sprigs in-between each wing.
- Place the potatoes, chili peppers, and carrots around the chicken and season with salt and pepper to taste.
- Add the wine to the pan.
- Bake uncovered 1 hour and 30 minutes, to a minimum internal temperature of 165 degrees. Remove from the oven and baste with the juices and drippings. Cover with aluminum foil and allow to rest about 10 minutes before serving.
Nutrition Facts : Calories 254 kcal, Carbohydrate 41 g, Protein 4 g, Fat 5 g, Sodium 135 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
ROASTED TUSCAN CHICKEN DINNER
When an Italian friend shared many years ago that she often added Italian sausages to her pan of baked chicken, I had to give it a try! The sausages give the chicken an amazing flavor. Over the years, I've turned it into a one-dish meal by adding potatoes, onions and peppers, and it has become a family favorite that I often use for holidays, spur of the moment company and Sunday dinners. -Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.
Nutrition Facts : Fat 44 g fat (13 g saturated fat), Cholesterol 149 mg cholesterol, Sodium 1,181 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 4 g fiber, Protein 43 g protein.
TUSCAN ROASTED CHICKEN AND VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.
- Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
- Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.
- In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
- Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.
- Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables)
ITALIAN OVEN-ROASTED CHICKEN AND POTATOES
This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.
Provided by Margie in NJ
Categories Chicken
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
- Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
- In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
- Arrange the chicken over the top of the potatoes, skin side down.
- Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
- Return to oven for an additional 30 minutes.
- The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.
Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122
OVEN ROASTED TUSCAN STYLE CHICKEN WITH FINGERLING POTATOES
A robust Italian dish.
Provided by Lynnda Cloutier @eatygourmet
Categories Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Put chicken in mixing bowl. Add oil and Tuscan seasoning. Turn to coat. Set aside. Heat a heavy oven safe pan over medium heat. Add chicken to the pan. Cook for 3 to 4 minutes or until browned. Turn chicken over and brown the other side. Add onion, garlic, bell pepper, and potatoes to the pan. Cook for 2 minutes. Add wine and tomatoes. Put the pa in the oven. Cook uncovered for 20 to 25 minutes or until internal temperature of chicken reaches 165. Stir basil into sauce in pan. Put cheese on the top of the chicken. Return pan to oven until cheese melts. Sprinkle additional Tuscan seasoning on cheese, if desired. Makes 4 servings. Tuscan seasoning is a body spicy Italian blend or oregano, paprika, fennel, garlic, onion and other ingredients. Cooking the Costco way
ITALIAN-STYLE ROASTED CHICKEN BREASTS
A delicious version of chicken breast, roasted in a blend of Italian seasonings and very easy to make.
Provided by supernerd1111
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
- Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
- Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
- While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.
Nutrition Facts : Calories 584.8 calories, Carbohydrate 58.9 g, Cholesterol 67.1 mg, Fat 22.1 g, Fiber 3 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 646.2 mg, Sugar 3.1 g
TUSCAN ROASTED CHICKEN
This chicken is very juicy and garlic-y, while the lemon is subtle. An adaptation of a Healthy Appetite with Ellie Krieger recipe. Does not include time if you want to let it marinate.
Provided by Maito
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, garlic, lemon zest and juice. Coat chicken with this, plus grind a few turns of pepper over it. At this point you can let it marinate up to a day or cook it right away (I like to let it marinate). When ready for baking, sprinkle a little salt over the chicken.
- Preheat oven to 375 degrees F.
- Roast chicken for 20 minutes, then add the fresh herbs. Cook for about 25 more minutes, or until chicken is cooked through. If you use bone-in chicken breasts, you will need to increase the cooking time.
Nutrition Facts : Calories 172.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 137.8, Carbohydrate 1.9, Fiber 0.5, Sugar 0.2, Protein 25.4
TUSCAN-STYLE ROAST CHICKEN
Make and share this Tuscan-Style Roast Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken inside and out; dry well.
- Cut the pancetta and prosciutto into small strips; dice the ham.
- Season the inside of the chicken with salt and pepper; place the pancetta, prosciutto, ham, herbs, and 2 tablespoons butter in the cavity of the chicken.
- Rub the remaining butter on the chicken skin and salt the exterior; truss the chicken.
- Preheat oven to 350°; place chicken, breast side down, on a roasting pan in the upper third of the oven.
- After 15 minutes, turn the chicken so the breast faces up; cook for another 15 minutes, then increase heat to 425°, and cook for 20 more minutes.
- Baste with the juices as it cooks; test chicken for doneness.
- Transfer chicken to a serving dish; tip the roasting pan and spoon off the fat from the juices.
- Carve the chicken and serve with its savory juices.
Nutrition Facts : Calories 562.4, Fat 44.1, SaturatedFat 15.6, Cholesterol 187.3, Sodium 241.9, Carbohydrate 0.3, Fiber 0.1, Protein 38.9
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- Rub the mixture over the chicken, loosening the skin gently and pushing some of the rub under the skin.
- Place the reserved lemon in the cavity of the chicken then place the chicken in a oven-proof dish.
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