Prep Time: 5 mins | Cook Time: 1 hr | Total Time: 1 hr 5 mins | Servings: 6
Juicy chicken cooked in white wine with fresh rosemary, garlic, and lemon flavour. Easy to make and super delicious!
Ingredients
1 x 1.8-2kg free-range/organic chicken
2 onions quartered
8 garlic cloves
1 c white wine
1 c chicken stock
fresh rosemary
Rub:
2 sprigs fresh rosemary
2 garlic cloves
zest and juice of 1 lemon reserve lemon
salt & pepper to taste
4-5 tbsp olive oil
How to make Easy Tuscan roast chicken
Step 1: Prepare the oven. Preheat it to 200 degrees C.
Step 2: Combine the finely chopped rosemary with garlic, lemon zest and juice, salt, pepper, and olive oil to make the rub.
Step 3: Evenly coat the mixture to the entire chicken and gently loosen the skin to push some of the rubs under the chicken skin.
Step 4: In the cavity of the chicken, put the reserved lemon. When done, transfer the chicken to an oven-proof dish.
Step 5: Add the onions into the chicken inside the oven-proof dish, along with garlic cloves, more rosemary, wine, and chicken stock.
Step 6: Place inside the preheated oven. Then, quickly decrease the oven temperature to 160 degrees C.
Step 7: Roast the chicken for about 45 minutes or until about completely cooked. Increasing the oven temperature to 220 degrees to crisp up the skin.
Step 8: Remove from the oven and let the chicken rest for at least 10 to 15 minutes.
Step 9: Slice and serve. Enjoy!
Nutrition Facts:
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
Ingredients
- 1 x 1.8-2kg free-range/organic chicken
- 2 onions quartered
- 8 garlic cloves
- 1 c white wine
- 1 c chicken stock
- fresh rosemary
- Rub:
- 2 sprigs fresh rosemary
- 2 garlic cloves
- zest and juice of 1 lemon reserve lemon
- salt & pepper to taste
- 4-5 tbsp olive oil
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C.
Step 2: Combine the finely chopped rosemary with garlic, lemon zest and juice, salt, pepper, and olive oil to make the rub.
Step 3: Evenly coat the mixture to the entire chicken and gently loosen the skin to push some of the rubs under the chicken skin.
Step 4: In the cavity of the chicken, put the reserved lemon. When done, transfer the chicken to an oven-proof dish.
Step 5: Add the onions into the chicken inside the oven-proof dish, along with garlic cloves, more rosemary, wine, and chicken stock.
Step 6: Place inside the preheated oven. Then, quickly decrease the oven temperature to 160 degrees C.
Step 7: Roast the chicken for about 45 minutes or until about completely cooked. Increasing the oven temperature to 220 degrees to crisp up the skin.
Step 8: Remove from the oven and let the chicken rest for at least 10 to 15 minutes.
Step 9: Slice and serve. Enjoy!
