Description
This Tuscan Butter Roast Chicken recipe features a succulent whole chicken roasted with garlic, Italian seasoning, and melted butter, accompanied by a medley of baby potatoes, broccoli, red onion, and cherry tomatoes. The dish is baked to perfection until the skin is crispy and golden, then served over fresh spinach and topped with fragrant basil for a hearty and flavorful Italian-inspired meal.
Ingredients
Units
Scale
Chicken
- 1 (3-lb.) whole chicken
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 Tbsp. melted butter
- 3 cloves garlic, minced
- 1 tsp. Italian seasoning
Vegetables
- 1 lb. baby potatoes, halved
- 1 large head broccoli, cut into florets
- 1 large red onion, cut into wedges
- 2 cups cherry tomatoes
- 2 Tbsp. extra-virgin olive oil
- Pinch red pepper flakes
To Serve
- Spinach, for serving
- 1/4 cup thinly sliced basil
Instructions
- Preheat and Season: Place a large oven-safe skillet in the oven and preheat to 450°F. Meanwhile, pat the chicken dry with paper towels and season generously with kosher salt and freshly ground black pepper. Let the chicken sit at room temperature while the oven heats and you prepare the vegetables.
- Prepare Vegetables: In a large bowl, toss together the halved baby potatoes, broccoli florets, red onion wedges, and cherry tomatoes with extra-virgin olive oil. Season the mixture with salt, pepper, and a pinch of red pepper flakes to add a subtle heat.
- Make Butter Mixture: In a small bowl, combine the melted butter with minced garlic and Italian seasoning. Brush this flavorful butter mixture all over the seasoned chicken to infuse it with aromatic richness.
- Roast Chicken and Vegetables: Carefully remove the preheated skillet from the oven, place the chicken breast-side up in the center, and scatter the prepared vegetables around it. Return the skillet to the oven and roast until the chicken skin is crispy and golden and the internal temperature of the thigh reaches 165°F, approximately 1 hour. Once done, let the chicken rest for 15 minutes to allow the juices to redistribute.
- Serve: Serve the roasted chicken and vegetables over a bed of fresh spinach. Spoon any additional pan drippings over the dish for extra flavor and garnish with thinly sliced fresh basil for a vibrant, aromatic finish.
Notes
- Letting the chicken come to room temperature before roasting ensures even cooking.
- Using a preheated skillet helps achieve a crispy, golden skin on the chicken.
- Resting the chicken after roasting allows the juices to redistribute, making it juicier.
- Vegetables can be varied according to season or preference, but choose ones that roast well at high temperature.
- Serve with crusty bread to soak up the flavorful pan drippings for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
