Description
A simple and flavorful Tuscan roast chicken recipe featuring a fragrant rosemary and garlic rub, cooked with aromatics and white wine for a tender, juicy result with crispy skin.
Ingredients
Units
Scale
Chicken and Aromatics
- 1 x 1.8-2kg free range/organic chicken
- 2 onions, quartered
- 8 garlic cloves
- 1 cup white wine
- 1 cup chicken stock
- Fresh rosemary sprigs
- 1 reserved lemon (for cavity)
Rub Mixture
- 2 sprigs fresh rosemary, finely chopped
- 2 garlic cloves, finely chopped
- Zest and juice of 1 lemon
- Salt & pepper to taste
- 4-5 tablespoons olive oil
Instructions
- Preheat Oven: Preheat the oven to 200ºC to prepare for roasting the chicken.
- Prepare Rub: Finely chop the rosemary and garlic, then mix them with the lemon zest and juice, salt, pepper, and olive oil to create a flavorful herb rub.
- Apply Rub: Rub the mixture all over the chicken, carefully loosening the skin to push some rub underneath for deeper flavor penetration.
- Prepare Chicken for Roasting: Place the reserved lemon inside the chicken cavity, then place the chicken in an oven-proof dish.
- Add Aromatics and Liquids: Surround the chicken with quartered onions, garlic cloves, and extra rosemary sprigs. Pour in the white wine and chicken stock to keep the meat moist.
- Roast at Low Temperature: Put the chicken in the oven and immediately lower the temperature to 160ºC. Roast for approximately 45 minutes until the chicken is nearly cooked through.
- Crisp the Skin: Increase the oven temperature to 220ºC to crisp the skin, roasting until golden brown and fully cooked.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow juices to redistribute.
Notes
- Use free range or organic chicken for the best flavor and texture.
- Loosening the skin allows the rub to penetrate better, giving deeper flavor.
- Resting the chicken after roasting helps keep it juicy when carved.
- Adjust roasting times based on your oven and size of chicken.
- The combination of white wine and chicken stock keeps the chicken moist during cooking.
Nutrition
- Serving Size: 1/6 of recipe (approx. 300g)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
