Tuscan Roasted Chicken Recipe with Roasted Potatoes
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
6
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Calories
254 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Roasted Chicken Recipe with Roasted Potatoes
Description
The "Tuscan Roasted Chicken Recipe with Roasted Potatoes" features a whole free-range chicken roasted over a bed of fresh rosemary sprigs. The addition of red potatoes, large carrot pieces, and whole red chili peppers surround the bird, infusing the vegetables and meat with fragrant herbs and gentle heat. The chicken is rubbed with olive oil and plenty of salt and pepper, while the cavity is filled with onion halves and rosemary to deepen the flavor during roasting. A splash of white wine in the pan adds acidity and moisture during the 1 hour 30 minute roast at 375°F.
The chicken skin becomes golden and crisp, while the meat stays juicy and well-seasoned. The vegetables roast to tender perfection, absorbing aromatic juices and a subtle chili kick. Basting with the pan drippings after cooking helps build a delicious glaze, and resting the bird under foil lets the flavors settle and the juices redistribute.
This recipe provides a full meal on one roasting pan, combining protein and hearty vegetables with rustic Italian herbs. It suits a family dinner where hands-off roasting frees time to prepare other dishes. The mix of rosemary, oregano, and gentle chili heat creates a pleasant Mediterranean flavor profile.
The recipe does not specify storage or leftovers instructions. Ensure the chicken reaches at least 165°F internally for safe serving. Use the pan juices as a sauce for serving if desired.
Ingredients
- 1 chicken free-range
- 6 potato whole, red
- 4 carrot cut into 1-inch pieces, large
- 1 tablepoon salt
- 2 tablespoons extra virgin olive oil
- 1 cup white wine
- 1 teaspoon black pepper freshly ground
- 1 onion medium
- 2 red chili peppers whole
- 1 teaspoon oregano
- 20 rosemary sprigs
Instructions
- 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.
Notes
- Use a meat thermometer to confirm the chicken reaches 165ºF to ensure food safety.
- Let the chicken rest covered with foil for 10 minutes after roasting to keep meat juicy.
- The red chili peppers add subtle heat; adjust or omit according to taste.
- Baste the chicken with pan juices after roasting for extra flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Sodium | 135mg | 6% |
| Potassium | 1176mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 6950IU | 139% |
| Vitamin C | 22.8mg | 25% |
| Calcium | 58mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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