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Easy Tuscan roast chicken
Succulent roast chicken flavored with fresh rosemary, garlic and lemon and cooked with white wine. So easy and absolutely delicious.
Course
Dinner
Cuisine
Italian
Keyword
roast chicken, roast chicken recipe, Tuscan roast chicken
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
6
Calories
282
kcal
Author
Alida Ryder
Ingredients
1
x 1.8-2kg free range/organic chicken
2
onions
quartered
8
garlic cloves
1
cup
white wine
1
cup
chicken stock
fresh rosemary
for the rub
2
sprigs fresh rosemary
2
garlic cloves
zest and juice of 1 lemon
reserve lemon
salt & pepper to taste
4-5
tablespoons
olive oil
Instructions
Pre-heat the oven to 200ºc.
To make the rub, finely chop the rosemary and garlic then mix with the lemon zest and juice, salt, pepper and olive oil.
Rub the mixture over the chicken, loosening the skin gently and pushing some of the rub under the skin.
Place the reserved lemon in the cavity of the chicken then place the chicken in a oven-proof dish.
Add the onions, garlic cloves and extra rosemary then pour in the wine and chicken stock.
Place the chicken in the oven and immediately turn the temperature down to 160°c.
Allow to roast for 45 minutes until almost cooked through then turn the heat up to 220° to allow the skin to crisp up.
When the chicken is golden brown and cooked through, remove from the oven and allow to rest for 10-15 minutes before carving and serving.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
7
g
|
Protein:
16
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
61
mg
|
Sodium:
117
mg
|
Potassium:
291
mg
|
Sugar:
2
g
|
Vitamin A:
110
IU
|
Vitamin C:
5.5
mg
|
Calcium:
30
mg
|
Iron:
1.1
mg