Best Tuscan Roasted Chicken Recipes

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.

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.

TUSCAN ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 375 F. Cut tomatoes lengthwise into quarters. Cut zucchini in half lengthwise once and then 2 or 3 more times. Remove outer layer of fennel and discard. Cut bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges, held together by a little bit of stem. Put vegetable in baking dish. Toss with 2 Tbs of oil and 1/4 tsp of salt. Arrange the chicken pieces on top. In a small bowl, combine remaining 1 Tb oil and 1/2 tsp salt, garlic, lemon zest and juice. Rub mixture into the chicken in pan. Season with pepper. Roast 30 min. Stir vegetables and add rosemary. Continue roasting until chicken is just cooked and vegetables are tender and beginning to brown, 15 to 25 min more.

OVEN ROASTED TUSCAN STYLE CHICKEN WITH FINGERLING POTATOES

Steps:

• Preheat oven to 350. Put chicken in mixing bowl. Add oil and Tuscan seasoning. Turn to coat. Set aside. Heat a heavy oven safe pan over medium heat. Add chicken to the pan. Cook for 3 to 4 minutes or until browned. Turn chicken over and brown the other side. Add onion, garlic, bell pepper, and potatoes to the pan. Cook for 2 minutes. Add wine and tomatoes. Put the pa in the oven. Cook uncovered for 20 to 25 minutes or until internal temperature of chicken reaches 165. Stir basil into sauce in pan. Put cheese on the top of the chicken. Return pan to oven until cheese melts. Sprinkle additional Tuscan seasoning on cheese, if desired. Makes 4 servings. Tuscan seasoning is a body spicy Italian blend or oregano, paprika, fennel, garlic, onion and other ingredients. Cooking the Costco way

LEMON ROASTED TUSCAN CHICKEN RECIPE

Steps:

• Heat oven to 400ºF.
• Mix cheese and seasoning. Brush chicken with oil; rub with cheese mixture.
• Cook bacon in large ovenproof skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add potatoes and onions to drippings in skillet; cook on medium heat 5 to 10 min. or until lightly browned, stirring occasionally. Crumble bacon. Add to skillet with tomato paste, vinegar and broth; stir. Bring to boil, stirring occasionally. Add lemon slices; top with chicken.
• Bake 50 min. or until chicken is done (165ºF).

LEMON ROASTED TUSCAN CHICKEN

Steps:

• HEAT oven to 400ºF. MIX cheese and seasoning. Brush chicken with oil; rub with cheese mixture. COOK bacon in large ovenproof skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. ADD potatoes and onions to drippings in skillet; cook on medium heat 5 to 10 min. or until lightly browned, stirring occasionally. Crumble bacon. Add to skillet with tomato paste, vinegar and broth; stir. Bring to boil, stirring occasionally. Add lemon slices; top with chicken. BAKE 50 min. or until chicken is done (165ºF).

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).