Tuscan Roasted Chicken Recipes

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TUSCAN ROASTED CHICKEN RECIPE WITH ROASTED POTATOES



Tuscan Roasted Chicken Recipe with Roasted Potatoes image

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

1 free-range chicken
6 red potatoes (whole)
4 large carrots (cut into 1-inch pieces)
1 tablepoon salt
2 tablespoons extra virgin olive oil
1 cup white wine
1 teaspoon freshly ground pepper
1 medium onion
2 red chili peppers (whole)
1 teaspoon oregano
20 rosemary sprigs

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



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 LEMON CHICKEN



Tuscan Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

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.

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)

CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Season the chicken all over with salt and pepper.
  • Heat the oil in a skillet over medium-low heat.
  • Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
  • Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
  • Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Enjoy!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

GARLIC TUSCAN CHICKEN



Garlic Tuscan Chicken image

This is a great quick keto-friendly meal. Serve over pasta if desired.

Provided by Tracy Wood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breasts, thinly sliced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup spinach, chopped
½ cup chopped sun-dried tomatoes

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
  • Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 505 calories, Carbohydrate 7 g, Cholesterol 178.9 mg, Fat 35.4 g, Fiber 1.2 g, Protein 39.6 g, SaturatedFat 17.4 g, Sodium 540.5 mg, Sugar 3.1 g

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

ITALIAN-STYLE ROASTED CHICKEN BREASTS



Italian-Style Roasted Chicken Breasts image

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

1 ½ teaspoons salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
¼ cup olive oil
¼ cup vegetable oil
2 tablespoons dry white wine
2 cloves garlic, finely chopped
6 skinless, boneless chicken breast halves
1 large onion, chopped
2 teaspoons chopped fresh mushrooms
1 (16 ounce) package spaghetti

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

HEARTY TUSCAN ROASTED CHICKEN



Hearty Tuscan Roasted Chicken image

Bring together three ingredients for a Hearty Tuscan Roasted Chicken. Olive oil & Italian-seasoned Parm go far in this easy Tuscan roasted chicken recipe.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 3

6 small boneless skinless chicken breasts (1-1/2 lb.)
1 Tbsp. olive oil
1/3 cup KRAFT Seasoned Grated Parmesan Cheese Classic Italian

Steps:

  • Heat oven to 350ºF.
  • Place chicken in single layer in shallow baking dish sprayed with cooking spray; brush with oil.
  • Sprinkle with cheese.
  • Bake 20 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g

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