Tuscan-Style Roasted Chicken
Recipe Type: Secondi
Cuisine: Tuscan
Serves: 6 servings
Inspired by what the land produces, Tuscan chicken is roasted with simple vegetables for big flavors.
  • 1 free range chicken
  • 6 red potatoes whole
  • 4 large carrots cut into 1-inch pieces
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 1 cup white wine
  • 1 teaspoon freshly ground pepper
  • 1 medium onion
  • 2 red chili peppers whole
  • 1 teaspoon oregano
  • 20 rosemary sprigs
  1. Preheat oven to 375º
  2. Sprinkle some olive oil in a roasting pan and place 14 of the rosemary sprigs at the bottom of the pan.
  3. Place the chicken on top of the rosemary sprigs and massage it with the olive oil, season generously inside and out with salt and pepper.
  4. Cut the onion in half and put it in the cavity of the chicken with 4 rosemary sprigs.
  5. Place 2 of the remaining rosemary sprigs in between each wing
  6. Place the potatoes, chili peppers and carrots around the chicken and season with salt and pepper to taste.
  7. Add the wine in the pan.
  8. Bake uncovered 1 hour and 30 minutes in the preheated oven, to a minimum internal temperature of 165 degrees. Remove from heat, and baste with the juices and drippings. Cover with aluminum foil, and allow to rest about 10 minutes before serving.
Recipe by Honest Cooking at http://honestcooking.com/tuscan-style-roasted-chicken/