Hearty Tuscan Roasted Chicken Food

ROASTED TUSCAN CHICKEN DINNER

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.

HEARTY TUSCAN ROASTED CHICKEN

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).

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 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)

TUSCAN ROASTED CHICKEN

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.