Description
This Easy Tuscan Roast Chicken recipe features a flavorful blend of fresh rosemary, garlic, and lemon rubbed all over a free-range chicken, roasted slowly to perfection with onions, garlic cloves, white wine, and chicken stock. The slow roasting at moderate temperature ensures tender, juicy meat, while a final blast of high heat crisps up the skin beautifully. A rustic and aromatic dish perfect for family dinners or special occasions.
Ingredients
Units
Scale
For the Chicken
- 1 x 1.8-2kg free range or organic chicken
- 2 onions, quartered
- 8 garlic cloves (whole)
- 1 cup white wine
- 1 cup chicken stock
- Fresh rosemary sprigs (extra for roasting)
For the Rub
- 2 sprigs fresh rosemary, finely chopped
- 2 garlic cloves, finely chopped
- Zest and juice of 1 lemon (reserve the lemon for cavity)
- Salt & pepper, to taste
- 4-5 tablespoons olive oil
Instructions
- Preheat the Oven: Set your oven to 200ºC to prepare for roasting.
- Prepare the Rub: Finely chop the rosemary and garlic, then combine with lemon zest and juice, salt, pepper, and olive oil to create a fragrant rub.
- Apply the Rub: Loosen the chicken skin gently and rub the mixture all over the chicken, pushing some of the rub under the skin to infuse flavor.
- Stuff the Chicken: Place the reserved lemon inside the chicken cavity to aromatize the meat while roasting.
- Prepare the Roasting Dish: Place the chicken in an oven-proof dish and scatter the quartered onions, whole garlic cloves, and extra rosemary around it. Pour in the white wine and chicken stock to create a flavorful base.
- Roast on Low Heat: Put the chicken into the oven and immediately reduce temperature to 160ºC. Roast for 45 minutes to gently cook the chicken through.
- Crisp the Skin: Increase the oven temperature to 220ºC for the final 10-15 minutes to crisp and brown the skin beautifully.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This ensures the juices redistribute for moist meat.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 75ºC (165ºF) for safe consumption.
- Allowing the chicken to rest after roasting helps retain juices and improve tenderness.
- Use good quality white wine for best flavor; dry white wines like Sauvignon Blanc work well.
- The lemon in the cavity adds moisture and subtle citrus aroma during roasting.
- Adjust salt and pepper seasoning according to taste before serving.
Nutrition
- Serving Size: 1/6 of recipe (about 300g)
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
