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 ROAST CHICKEN WITH POTATOES
Provided by Food Network
Categories main-dish
Time 2h11m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Wash the capon (actually a castrated male chicken) under cold running water, and soak for 1 hour in a pan of cold water in which 1/4 cup kosher salt has been dissolved. Drain and rinse again, using paper toweling to dry the bird inside and out.
- Season the capon inside and out with a generous amount of salt and pepper. Put half the rosemary and thyme and all of the chopped garlic inside the cavity of the capon, along with some of the onion, carrot and celery. Tie the legs of the capon together to aid in even roasting and place, breast side down in a roasting pan. Rub the remaining herbs on the outside of the capon, drizzle all the olive oil over the capon, scattering the rest of the vegetables (except the potatoes) in the pan along with the capon. Place the roasting pan into the oven and roast the capon for 20 minutes on its breast, before turning onto its back for an additional 20 minutes. When the capon has roasted for 20 minutes on its back, add the potatoes and continue roasting for an additional hour or until the bird is thoroughly cooked (a meat thermometer registers 165 degrees F at the leg joint). Adjust seasoning with salt and pepper and remove from the oven, allowing the capon to rest for 15 minutes before serving.
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
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.
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
More about "tuscan style roasted chicken recipes"
BEST TUSCAN BUTTER ROAST CHICKEN RECIPE - DELISH
From delish.com
3.8/5 (5)Total Time 1 hr 45 minsAvailability In stock
TUSCAN-STYLE ROASTED CHICKEN - HONEST COOKING
From honestcooking.com
Cuisine TuscanCategory SecondiServings 6Estimated Reading Time 3 mins
- Sprinkle some olive oil in a roasting pan and place 14 of the rosemary sprigs at the bottom of the pan.
- Place the chicken on top of the rosemary sprigs and massage it with the olive oil, season generously inside and out with salt and pepper.
TUSCAN ROASTED CHICKEN RECIPE WITH ROASTED POTATOES
From nonnabox.com
4.3/5 (25)Total Time 1 hr 40 minsCategory SecondiCalories 254 per serving
- 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.
EASY TUSCAN ROAST CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (28)Total Time 1 hr 5 minsCategory DinnerCalories 282 per serving
- To make the rub, finely chop the rosemary and garlic then mix with the lemon zest and juice, salt, pepper and olive oil.
- 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.
CREAMY TUSCAN CHICKEN (LOW CARB) - CAFE DELITES
From cafedelites.com
ITALIAN BAKED CHICKEN BREAST RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
BAKED TUSCAN CHICKEN BREASTS [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
ONE PAN CREAMY TUSCAN CHICKEN - THE CHUNKY CHEF
From thechunkychef.com
RACHAEL'S ITALIAN ROASTED CHICKEN | RECIPE - RACHAEL …
From rachaelrayshow.com
ITALIAN ROAST CHICKEN UNDER A BRICK (POLLO AL MATTONE) RECIPE
From seriouseats.com
TUSCAN CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
NIGELLA'S ITALIAN ROAST CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
CRISPY ITALIAN ROAST CHICKEN AND POTATOES | WANDERCOOKS
From wandercooks.com
7 GRANDMA-APPROVED SLOW COOKER RECIPES
From allrecipes.com
ITALIAN ROASTED CHICKEN - RASA MALAYSIA
From rasamalaysia.com
SHEET PAN CHICKEN THIGHS AND VEGGIES (EASY!) - WHOLESOME YUM
From wholesomeyum.com
ITALIAN HERB ROASTED CHICKEN AND POTATOES
From anitalianinmykitchen.com
TUSCAN ROAST CHICKEN WITH POTATOES RECIPE | MYRECIPES
From myrecipes.com
ITALIAN CHICKEN {EASY SHEET PAN CHICKEN DINNER} – WELLPLATED.COM
From wellplated.com
You'll also love