Tuscan Chicken with Rosemary Potatoes
A rustic dish with simple, wholesome ingredients.
Tuscan cooking has a way of turning simple ingredients into something extraordinary, and this recipe is no exception. Juicy bone-in chicken pieces (try Chicken Maryland, bone-in thighs and drumsticks, or even a whole chicken cut into parts), their skins crisped gold in the oven, mingled with rosemary potatoes in a creamy garlic sauce. It’s a weeknight dinner that begs to be savored slowly. No bells, no whistles, just honest and hearty.
The chicken’s bone-in goodness locks in flavor, and when slow-simmered with sun-dried tomatoes (those oil-packed strips near the pasta aisle) and a creamy garlic sauce, it becomes magnificently savory and fall-apart tender. As for the potatoes – keep them chunky, with skins on, seasoned and tossed with olive oil and rosemary.
So here’s how it all comes together: Preheat your oven to 450°F. Line a medium size tray with parchment paper, evenly arrange the chicken pieces on it, and season generously with salt and pepper. Add a splash of white wine for depth (optional, but worth it). Roast for 10-15 minutes or until golden brown. For the potatoes, lower the oven to 350°F. Spread the potatoes on a lined tray and roast until tender inside and crispy-edged—about 30 to 40 minutes.
Meanwhile, prepare the sauce: In a deep saucepan, sauté onions and garlic until soft and fragrant. Pour in the half-and-half and simmer until it thickens slightly, coating the back of a spoon. Stir in sun-dried tomatoes, a glug of chicken broth, and the roasted chicken (juices included!).
Let it all simmer low and slow until the meat nearly slides off the bone. Fold in thawed, squeezed-dry spinach for freshness.
Finish with a squeeze of lemon to brighten the richness, and serve family-style with crusty bread or mashed potatoes.
Perfect for a cozy weeknight or a fuss-free dinner party.
Tuscan Chicken with Rosemary Potatoes
Allergens: Poultry
For the Chicken:
- 4 bone-in chicken Marylands (or 8 bone-in thighs/drumsticks, or 1 whole chicken cut into 8 pieces)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Potatoes:
- 2.6 pounds skin on russet potatoes, scrubbed and cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1/2 teaspoon salt
For the Cream Sauce:
- 3 ounces (about 18-20 cloves), peeled or 1 whole head, cloves separated
- 1/2 medium onion, finely diced
- 4 cups half-and-half (or 2 cups heavy cream and 2 cups whole milk for richer sauce)
- 1/2 cup sun-dried tomato strips in oil, drained
- 1 cup frozen spinach cubes, thawed and squeezed dry
- 1 cup chicken broth
- 2 teaspoons salt, adjust to taste
- 1/4 cup dry white wine, optional, but recommended
- 1 lemon, cut into wedges for serving
Preparation
- Preheat oven to 450°F. Line a baking tray with parchment paper. Pat chicken dry, rub with olive oil, salt, and pepper, then arrange skin-side up on the tray. Pour white wine over the chicken (if using) and roast for 10 to 15 minutes until golden. Set chicken aside, reserving pan juices.
- Reduce oven heat to 350°F. Toss potato chunks with olive oil, rosemary, and salt on a parchment-lined tray. Roast for 40 minutes, flipping halfway, until crispy-edged and tender inside.
- Heat 1 tablespoon olive oil in a deep skillet over medium heat. Sauté diced onion for 3 minutes until translucent, then add garlic cloves and cook for 2 more minutes (do not brown).
- Pour half-and-half into the skillet and simmer gently for 5 to 7 minutes, stirring occasionally, until thickened slightly. Stir in sun-dried tomatoes, chicken broth, roasted chicken, and reserved pan juices. Cover and simmer on low for 25 minutes.
- Uncover, stir in thawed spinach, and simmer for 5 minutes. Adjust salt and pepper to taste.
- Squeeze a lemon wedge over the dish and serve chicken and sauce alongside roasted potatoes. Garnish with rosemary and extra lemon wedges.