Description
This Tuscan Chicken with Rosemary Potatoes is a delicious main-course dish featuring golden roasted chicken Marylands and tender russet potatoes, all smothered in a rich, creamy garlic sauce with sun-dried tomatoes and spinach. The meal is infused with fresh rosemary, making it an irresistible comfort food perfect for family dinners or special occasions.
Ingredients
Units
Scale
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 garlic cloves (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 a 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
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 400°F (200°C). Scrub and cut the potatoes, and prepare the rest of the ingredients by dicing the onion, peeling the garlic, thawing the spinach, and cutting the lemon into wedges.
- Season and Arrange Chicken: Place the chicken pieces in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over them, and toss to coat evenly.
- Prepare Rosemary Potatoes: In another bowl, toss the russet potato chunks with 2 tablespoons olive oil, chopped rosemary, and 1/2 teaspoon salt until well coated.
- Roast Chicken and Potatoes: Arrange the seasoned chicken and potatoes on a large baking sheet or roasting pan in a single layer. Transfer to the preheated oven and roast for 35-45 minutes, turning potatoes and basting chicken halfway through, until the chicken is cooked through and the potatoes are golden and tender.
- Make Creamy Garlic Sauce: While the chicken and potatoes roast, heat a large skillet over medium heat. Add a small splash of oil if needed, then sauté the diced onion and garlic cloves until softened and fragrant, about 3-5 minutes. Pour in the white wine (if using) and cook for 2 minutes. Add the chicken broth and simmer for 3 more minutes.
- Finish the Cream Sauce: Stir in the half-and-half (or cream and milk), the sun-dried tomato strips, spinach cubes, and 2 teaspoons salt. Bring to a gentle simmer for 6-8 minutes, allowing the sauce to thicken. Adjust seasoning to taste.
- Combine and Serve: Remove the chicken and potatoes from the oven. Pour the creamy garlic sauce over them or serve on the side. Garnish with lemon wedges and extra rosemary, if desired. Serve hot for best flavor and texture.
Notes
- Bone-in chicken pieces provide the juiciest flavor and best presentation.
- For a thicker sauce, let it simmer longer or use slightly less broth.
- Use fresh rosemary for a more fragrant potato side.
- The dry white wine adds depth but can be omitted if preferred.
- You can substitute half-and-half with a mix of cream and milk to make the sauce richer.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 670
- Sugar: 7g
- Sodium: 1580mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 185mg
