Tuscan Butter Roast Chicken


 Tuscan Butter Roast Chicken

Ingredients

1 (3-lb.) whole chicken

Kosher salt

Freshly ground black pepper

1 lb. baby potatoes, halved

1large head broccoli, cut into florets

1 large red onion, cut into wedges

2 c. cherry tomatoes

2 tbsp. extra-virgin olive oil

Pinch red pepper flakes

4 tbsp. melted butter

3 cloves garlic, minced

1 tsp. Italian seasoning

Spinach, for serving

1/4 c. thinly sliced basil

See All Nutritional Information

Directions

Step 1 Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients. 

Step 2 In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes. 

Step 3 In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.

Step 4 Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour. Let rest 15 minutes. 

Step 5 Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over, if desired and top with basil. 

 

Tuscan Butter Roast Chicken

Ingredients

1 (3-lb.) whole chicken

Kosher salt

Freshly ground black pepper

1 lb. baby potatoes, halved

1large head broccoli, cut into florets

1 large red onion, cut into wedges

2 c. cherry tomatoes

2 tbsp. extra-virgin olive oil

Pinch red pepper flakes

4 tbsp. melted butter

3 cloves garlic, minced

1 tsp. Italian seasoning

Spinach, for serving

1/4 c. thinly sliced basil

See All Nutritional Information

Directions

Step 1 Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients. 

Step 2 In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes. 

Step 3 In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.

Step 4 Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour. Let rest 15 minutes. 

Step 5 Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over, if desired and top with basil. 

 

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