Tuscan Chicken Topped With Roasted Red Potato Crust Recipes

TUSCAN ROASTED CHICKEN RECIPE WITH ROASTED POTATOES

Steps:

• 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.

TUSCAN STYLE ROASTED CHICKEN

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
• Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

TUSCAN CHICKEN TOPPED WITH ROASTED RED POTATO CRUST

Steps:

• Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper.
• In a 3-quart Dutch oven, heat 2 tablespoons oil; saute the chicken until it is browned on all sides, about 3 minutes per side.
• Add the mashed garlic, and deglaze the pan with balsamic vinegar.
• Shake the pan to loosen any browned bits that have formed on the bottom.
• Add in chicken broth and rosemary; turning the chicken in the sauce.
• Cover the casserole and simmer 10 minutes.
• Preheat oven to 400°; pour the remaining 3 tablespoons oil, the garlic slivers, 2 teaspoons salt, and 1 teaspoon pepper into a big bowl or large ziploc bag.
• Add the potatoes and toss to coat them with the mixture.
• Spread the potatoes in an even layer over the chicken in the casserole.
• Transfer to the oven; bake 45 minutes, until the potatoes are golden brown.
• To serve, slice into the potatoes, and serve each person one piece of chicken on a bed of potatoes, spooning some of the pan juices over the chicken.