Tuscan Roast Chicken With Tomatoes Zucchini And Olives Recipes

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TUSCAN ROASTED CHICKEN AND VEGETABLES



Tuscan Roasted Chicken and Vegetables image

Provided by Ellie Krieger

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

6 Roma tomatoes (about 1 pound)
3 medium zucchini (about 1/2 pound each)
1 bulb fennel
3 tablespoons oil, divided
3/4 teaspoons salt, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon lemon juice
4 chicken breast halves skinless, bone-in (about 2 1/2 pounds)
Freshly ground black pepper
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried

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)

TUSCAN ROAST CHICKEN WITH TOMATOES, ZUCCHINI AND OLIVES



Tuscan Roast Chicken With Tomatoes, Zucchini and Olives image

Make and share this Tuscan Roast Chicken With Tomatoes, Zucchini and Olives recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

cooking spray
4 large lemons, thinly sliced
1 tablespoon lemon juice
2 tablespoons garlic, chopped, plus
20 whole garlic cloves
5 tablespoons extra virgin olive oil, divided
1 whole chicken, cut into serving pieces
1 1/2 teaspoons lemon pepper seasoning
salt
fresh ground black pepper
1 (20 ounce) bag frozen roasted potatoes
1 (20 ounce) can whole tomatoes, undrained (cut in half)
2 medium zucchini, thinly sliced
20 pitted kalamata olives
1 tablespoon fresh rosemary, chopped
1/2 cup pecorino romano cheese, grated

Steps:

  • Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray. Line pan with lemon slices.
  • In a smal bowl, stir together lemon juice, chopped garlic, lemon pepper seasoning, and 4 tablespoons olive oil. Rinse the chicken pieces and pat dry with paper towels. Place the chicken pieces on lemon slices and lightly brush chicken with some garlic-lemon mixture (reserve remaining garlic-lemon mixture). Season to taste with salt and pepper.
  • Toss potatoes with tomatoes, zucchini, olives, rosemary and remaining 1 tablespoons olive oil until well coated. Arrange vegetables and whole garlic cloves around chicken, reserving liquid from the vegetables in case the pan dries out during baking.
  • Bake for 20 minutes. Brush with reserved garlic-lemon mixture and bake until chicken is cooked through, another 20-25 minutes; add vegetable juices if necessary.
  • Serve chicken with vegetables drizzled with pan juices and cheese.

Nutrition Facts : Calories 1126.3, Fat 73.3, SaturatedFat 18, Cholesterol 243.8, Sodium 416.8, Carbohydrate 55.4, Fiber 8.5, Sugar 11.3, Protein 64.9

TUSCAN ROASTED CHICKEN



Tuscan Roasted Chicken image

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

1/2 tablespoon olive oil
2 garlic cloves, finely minced
1/2 lemon, zest of
1/2 tablespoon lemon juice
2 boneless skinless chicken breasts
fresh ground black pepper
salt
2 tablespoons fresh oregano (rosemary, thyme or sage would probably work as well)

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

ROASTED TUSCAN CHICKEN DINNER



Roasted Tuscan Chicken Dinner image

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

6 medium red potatoes, cut into wedges
3 tablespoons olive oil, divided
6 bone-in chicken thighs (about 2 pounds)
3 sweet Italian sausage links (4 ounces each), cut in half lengthwise
1 large onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon paprika
1 teaspoon pepper

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 CHICKEN WITH CHERRY TOMATOES



Tuscan Chicken with Cherry Tomatoes image

This easy recipe has a flavorful sauce that uses the bounty of cherry tomatoes from the garden. Serve over rice or with noodles, or with garlic bread or bruschetta.

Provided by Angie Bergman

Categories     Chicken Main Dishes

Time 50m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves, butterflied
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
½ cup chopped onion
5 cloves garlic, minced
1 pint cherry tomatoes, halved
½ (8 ounce) package fresh spinach
1 ½ cups coconut cream
1 cup shredded Parmesan cheese

Steps:

  • Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
  • Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
  • Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.

Nutrition Facts : Calories 620.2 calories, Carbohydrate 14.3 g, Cholesterol 72.9 mg, Fat 49.5 g, Fiber 3.9 g, Protein 34.8 g, SaturatedFat 33.3 g, Sodium 421.4 mg, Sugar 1 g

ZUCCHINI-TOMATO TIAN WITH OLIVES



Zucchini-Tomato Tian With Olives image

Provided by Marialisa Calta

Categories     side dish

Time 50m

Yield Four servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1 1/2 teaspoons chopped rosemary or 1/2 teaspoon dried
2 sage leaves, thinly sliced, or pinch dried
1 teaspoon chopped thyme leaves or 2 pinches dried
Salt and freshly ground pepper
1 1/4 pounds zucchini, sliced into 1/4-inch rounds
6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds
4 Kalamata olives, pitted and quartered
Lemon wedges or red wine vinegar (optional)

Steps:

  • In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
  • Remove onions to a gratin dish, spreading them evenly over bottom.
  • Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
  • Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 563 milligrams, Sugar 6 grams

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