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Home » Recipes » Chicken Recipes » Easy Tuscan roast chicken

Easy Tuscan roast chicken

August 25, 2019 by Alida Ryder 16 Comments

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This Tuscan roast chicken cooked in white wine is homey perfection. Flavored with rosemary, garlic and onions, it’s the perfect comfort family dinner. 

Easy Tuscan roast chicken

Now listen, right now this post is very hard for me to write because I haven’t had breakfast yet and it’s almost 12pm and writing about food and editing photos about food and thinking about food is pretty much the worst form of torture for me when I am hungry. But I will soldier on because you all deserve to have this insanely delicious Tuscan roast chicken recipe in your lives. 

I make oven roasted chicken often (as is obvious if you take a scroll through my “Chicken” section), and most often I just bang the chicken in the oven with a whole lot of stuff in the pan and bid it a good journey. But every now and then I take a little bit of time (like, 5 minutes) and prepare the chicken in a loving manner, which is what I did for this easy roast chicken.

How to roast a chicken

Chop rosemary and garlic finely then mix with olive oil, lemon juice and zest and rub the chicken down with that aromatic oil. Loosen the breast skin a little and stuff some of the herby, garlicky oil in there to add even more flavour to the flesh and then pop that baby in the oven with a generous glug or two of white wine, garlic cloves, fresh rosemary and some lemon and let it roast away until the skin is gorgeously golden, the flesh is succulent and cooked through and the sauce is rich, chickeny and delectable.

Easy Tuscan roast chicken

How long to roast a chicken?

A 2kg/4 pound chicken will take approximately 45 minutes to an hour in a medium-high oven. Pre-heat the oven to 220ºC/428ºF and lower to 160ºC/320ºF when you put the chicken into the oven. Allow to roast until the juices run clear (approximately 45 minutes) then turn the heat back up to 220ºC and allow to roast for another 10-15 minutes until the skin is golden brown. It’s important to allow the chicken to rest for at least 15-20 minutes after removing from the oven to allow the juices to redistribute.

Roast chicken recipes

  1. Lemon herb roast chicken
  2. Spinach and feta stuffed roast chicken
  3. Pan roasted chicken with lemon garlic butter
  4. How to make a kick-ass roast chicken

Easy Tuscan roast chicken

What to serve with Tuscan roast chicken

  1. Warm ciabatta to soak up the wine sauce.
  2. The best simple side salad 
  3. Salt and pepper smashed potatoes
  4. Creamy garlic-Parmesan mashed potatoes
  5. Easy marinated cucumber salad
Easy Tuscan roast chicken

Easy Tuscan roast chicken

Succulent roast chicken flavored with fresh rosemary, garlic and lemon and cooked with white wine. So easy and absolutely delicious.
4.15 from 14 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: roast chicken, roast chicken recipe, Tuscan roast chicken
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 282kcal
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: 282kcal | Carbohydrates: 7g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 117mg | Potassium: 291mg | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 5.5mg | Calcium: 30mg | Iron: 1.1mg
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Filed Under: Chicken Recipes, Dinner Recipes, Gluten Free, Lunch, Recipes Tagged With: Chicken, Chicken recipe, dinner, easy chicken recipe, Easy dinner, Roast Chicken

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Comments

  1. Helena Hackley

    December 7, 2019 at 11:02 PM

    How would you do this with just chicken breasts?

    Reply
    • Alida Ryder

      December 28, 2019 at 3:18 PM

      You could spice them the same way and then roast for 15-20 minutes (depending on size) until cooked to your preference.

      Reply
  2. Corin

    November 28, 2019 at 3:22 AM

    IS the lid on or off in this recipe?

    Reply
    • Alida Ryder

      November 30, 2019 at 8:42 AM

      Off. 🙂

      Reply
  3. Simone

    November 14, 2018 at 8:17 AM

    Great roast chicken recipe. 5 stars!

    Reply
    • Alida Ryder

      November 14, 2018 at 8:30 AM

      Thanks!

      Reply
  4. 2pots2cook

    October 28, 2018 at 6:56 PM

    Totally overwhelmed ! Grazie milla !

    Reply
    • Alida Ryder

      October 29, 2018 at 2:11 PM

      🙂

      Reply
  5. Elle

    November 13, 2017 at 9:38 PM

    Can you make people aware that your recipe is in centigrade and not Fahrenheit and provide the equivalent. .

    Reply
    • Alida Ryder

      November 16, 2017 at 1:01 PM

      Yep, all my recipes are Celsius/Centigrade as is indicated by the ºc at the end of temperatures stated.

      Reply
  6. Mary Ann | The Beach House Kitchen

    July 15, 2016 at 2:22 AM

    Definitely the good stuff Alida, I agree! This is my husband Tom’s favorite meal. Love the ingredients of your rub. Perfect with a salad and some crusty bread!

    Reply
    • Alida Ryder

      July 15, 2016 at 7:51 AM

      Thanks Mary Ann! Your husband has very good taste! 😉

      Reply
  7. Amy

    July 14, 2016 at 2:54 PM

    That crispy skin looks amazing, I wish I was eating that right now!

    Reply
    • Alida Ryder

      July 15, 2016 at 7:51 AM

      Well, you could be! 😉 Thanks for your comment Amy!

      Reply
      • Ryan

        April 14, 2020 at 5:55 PM

        Could you add chopped or sliced potatoes to the pan and roast them at the same time?

        Reply
        • Alida Ryder

          April 17, 2020 at 7:00 PM

          Absolutely!

          Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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