Chicken baked in the oven Tuscan style

4 servings

60 minutes

Tuscan-style roasted chicken is a true embodiment of Italian hospitality. Inspired by the sunny hills of Tuscany, this recipe combines fragrant herbs, the rich flavor of white wine, and juicy chicken meat. The marinade of garlic, olive oil, and spices makes the chicken incredibly tender, while baking in foil preserves its juiciness. In the end, the exposed breast acquires an appetizing golden crust. The dish pairs perfectly with polenta and a glass of light wine, creating an atmosphere of a cozy Italian dinner. This recipe is not only easy to prepare but also carries the warmth and aroma of Mediterranean cuisine.

Energy value per serving

• Calories: 915.4
• Proteins: 61.7g
• Fats: 67.7g
• Carbohydrates: 7.7g

Ingredients

• Chicken: 1 pc
• Parsley: 1 bunch
• Carrot: 1 pc
• Onion: 1 head
• Rosemary: 1 stem
• Garlic: 2 clove
• Sage leaves: 2 pc
• White wine: 200 ml
• Bay leaf: 2 pc
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 3 tbsp

Cooking steps

1. Wash the chicken, dry it with a towel, and stuff it with chopped onion and carrot, rosemary, bay leaf, sage, and 1 clove of garlic cut in half.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece
   • Rosemary: 1 stem
   • Bay leaf: 2 pieces
   • Sage leaves: 2 pieces
   • Garlic: 2 cloves

2. Prepare the marinade: finely chop the garlic, mix it with wine, olive oil, salt, and pepper.

   Required ingredients:

   • Garlic: 2 cloves
   • White wine: 200 ml
   • Olive oil: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Line the dish you will use for baking with 2-3 layers of foil so that the edges extend beyond the dish to cover the chicken.

4. Rub the chicken with marinade, pour the rest inside, then place it in a dish breast side up and wrap it with foil.

   Required ingredients:

   • White wine: 200 ml

5. Put in the refrigerator for 2-3 hours

6. Preheat the oven to 200 degrees, place the chicken in the middle and bake for 40-45 minutes, then carefully open the top of the foil to brown the breast and leave for another 15-20 minutes, basting the breast with chicken juice if necessary.

   Required ingredients:

   • Chicken: 1 piece

7. Cooking time and temperature can vary depending on the size of the bird, its quality, and the type of oven. It's important to ensure the chicken doesn't dry out while browning on top and cooking through inside.

8. Remove the cooked chicken from the oven, cut it into 4 portions, and sprinkle with chopped parsley.

   Required ingredients:

   • Parsley: 1 bunch

9. Polenta (corn cake) and a glass of light wine are recommended as a side dish.