Tuscan Roast Chicken with Tomatoes Zucchini and Olives
Elevate your weeknight dinner with this flavorful Tuscan Roast Chicken with Tomatoes, Zucchini, and Olives—a stunning one-pan dish that pairs juicy, herb-rubbed chicken with a vibrant medley of Mediterranean vegetables. Perfectly seasoned with dried oregano, thyme, and fresh rosemary, this oven-roasted chicken is infused with garlic, lemon, and olive oil for a mouthwatering aroma and perfectly crispy skin. The mix of roasted cherry tomatoes, zucchini, red onion, and briny Kalamata olives creates a tangy, caramelized side dish that beautifully complements the succulent meat. With minimal prep and the convenience of being cooked all in one pan, this rustic yet elegant recipe offers bold, comforting flavors that make it ideal for family meals or entertaining guests. Serve it with crusty bread to soak up the savory pan juices for a truly authentic Tuscan experience.
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 4 cloves Garlic cloves, minced
- 1 Lemon, sliced
- 4 tbsp Olive oil
- 2 cups Cherry tomatoes
- 2 medium Zucchini, sliced into rounds
- 1 cup Kalamata olives, pitted
- 1 medium Red onion, sliced
- 2 sprigs Fresh rosemary
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken dry with paper towels and season it generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, the dried oregano, and dried thyme, making sure to rub the seasonings all over the bird, including under the skin if possible.
Rub 2 tablespoons of olive oil over the chicken skin and stuff the cavity with 2 minced garlic cloves and a few slices of lemon.
Place the chicken into a large roasting pan, breast-side up.
In a large mixing bowl, combine the cherry tomatoes, zucchini rounds, Kalamata olives, red onion slices, the remaining minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat evenly.
Arrange the vegetable mixture around the chicken in the roasting pan and tuck the rosemary sprigs into the vegetables.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Every 30 minutes, baste the chicken with the pan juices to ensure the skin stays crispy and the meat remains moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes under a loose sheet of aluminum foil.
Carve the chicken into pieces and serve with the roasted vegetables and pan juices on the side. Enjoy!
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 8704 mg | 378% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 23.4 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2712 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
