Tuscan Roasted Chicken
Infuse your dinner table with the rustic flavors of the Italian countryside with this Tuscan Roasted Chicken recipe, a masterpiece of simplicity and elegance. This dish features a golden, crisp-skinned whole chicken, seasoned with aromatic fresh rosemary, thyme, and garlic, and stuffed with zesty lemon for a burst of brightness. Roasted alongside tender baby potatoes, sweet carrots, and caramelized onions, this one-pan recipe guarantees a complete, hearty meal with minimal cleanup. A splash of optional white wine enhances the pan drippings, creating a rich, savory base perfect for drizzling over your perfectly roasted chicken and veggies. With its fragrant herbs, buttery finish, and deliciously juicy meat, this Tuscan Roasted Chicken transforms everyday ingredients into an Italian-inspired culinary delight that’s perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) whole chicken
- 4 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 6 cloves garlic
- 1 piece lemon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 3 tablespoons unsalted butter
- 1 cup white wine (optional)
- 1 pound baby potatoes
- 3 pieces carrots, peeled and chopped
- 1 piece onion, quartered
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by removing any giblets, rinsing it with cold water, and patting it dry with paper towels.
In a small bowl, mix 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper to create a seasoning mixture.
Rub the seasoning mixture generously all over the chicken, including under the skin and inside the cavity.
Cut the lemon into quarters, peel and smash the garlic cloves, and place them inside the chicken cavity along with the rosemary and thyme sprigs.
Truss the chicken legs using kitchen twine to ensure even roasting and a visually appealing presentation.
In a large roasting pan, toss baby potatoes, carrots, and the quartered onion with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper until well coated. Spread them evenly around the pan.
Place the chicken on top of the vegetables in the roasting pan, breast side up.
Dot the chicken with small pieces of unsalted butter. If using, pour the white wine into the bottom of the pan to add moisture and flavor during cooking.
Roast the chicken in the oven for about 1 hour and 30 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C), and the juices run clear. Baste the chicken with pan drippings every 30 minutes for extra flavor and moisture.
Once fully cooked, remove the chicken from the oven, tent it with aluminum foil, and let it rest for 10-15 minutes before carving.
Serve the Tuscan Roasted Chicken with the roasted vegetables and pan drippings drizzled over the top for an elegant, delicious meal.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.8 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3375 mg | 72% | |
*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.
