Tuscan Roast Chicken


4 lbs boneless skinless chicken thighs
2 red bell peppers, large dice
1 lemon quartered
1 heaping cup chopped mixed olives
1 small onion, diced
2 Tbsp garlic & herb seasoning
3 sprigs rosemary
1/2 cup white wine
1/4 cup olive oil
salt & pepper


Preheat your oven to 375 degrees.
In a large baking dish toss all of the ingredients together and season with salt and pepper.
Roast for 1 hr- 1 hr 20 mins. Squeeze the roasted lemons overtop the chicken.
I served this with roasted potatoes and a simple arugula salad.


Rustic Italian, there is something so sexy {yes, I think food can be sexy} and comforting about it. Its not about fancy ingredients, its about ingredients that pack incredible flavor and that compliment each other. This Tuscan Roast Chicken is moist, slow roasted with olive oil, garlic, lemon, sweet red bell peppers, a mix of olives, onion and earthy rosemary sprigs. The aroma that comes out of this dish is absolutely mouth watering.


Wednesday, December 18, 2013 - 5:27pm


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