Description
This Tuscan Chicken with Rosemary Potatoes recipe features tender, juicy bone-in chicken roasted to golden perfection, served alongside crispy roasted rosemary potatoes and a creamy, flavorful Tuscan cream sauce with garlic, sun-dried tomatoes, and spinach. The dish balances rustic roasting and gentle stovetop simmering for a comforting and elegant meal perfect for family dinners or entertaining.
Ingredients
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 (about 18-20 cloves), peeled garlic 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 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
- Prepare and roast chicken: Preheat oven to 450°F. Line a baking tray with parchment paper. Pat the chicken dry, rub evenly with olive oil, salt, and pepper. Arrange the chicken skin-side up on the tray. Pour white wine over the chicken if using. Roast for 10 to 15 minutes until the skin is golden. Remove the chicken and set aside, reserving the pan juices for later.
- Roast the potatoes: Reduce oven temperature to 350°F. Toss the potato chunks with olive oil, chopped rosemary, and salt. Spread out on a parchment-lined baking tray. Roast for 40 minutes, flipping the potatoes halfway through cooking, until they are tender inside with crispy edges.
- Sauté aromatics for sauce: Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the diced onion and cook for about 3 minutes until translucent. Add the peeled garlic cloves and sauté for another 2 minutes, ensuring the garlic doesn’t brown.
- Simmer the cream sauce: Pour half-and-half into the skillet. Allow it to simmer gently for 5 to 7 minutes, stirring occasionally until the sauce thickens slightly. Stir in the sun-dried tomatoes, chicken broth, the roasted chicken pieces, and reserved pan juices. Cover the skillet and let the mixture simmer on low heat for 25 minutes, allowing the flavors to meld.
- Finish the sauce and serve: Uncover the skillet and stir in the thawed, drained spinach. Simmer for an additional 5 minutes. Taste and adjust salt and pepper as needed. Serve the chicken and creamy sauce alongside the rosemary roasted potatoes. Garnish with fresh rosemary sprigs and lemon wedges. Squeeze lemon juice over the dish to brighten flavors before eating.
Notes
- Using bone-in chicken pieces like Marylands or thighs adds more flavor and keeps the chicken juicy during roasting.
- If you prefer a richer sauce, substitute half-and-half with 2 cups heavy cream and 2 cups whole milk.
- To save time, prepare the potatoes and chicken simultaneously in the oven, starting chicken first at a higher temperature then reducing for the potatoes.
- Adjust garlic quantity according to your preference; roasting the garlic beforehand can mellow its flavor further.
- The white wine adds acidity and depth but can be omitted if preferred or for a non-alcoholic version.
- Spinach can be replaced with kale or swiss chard for variation.
- Prep Time: 20 minutes
- Cook Time: 46 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tuscan, Italian
