Recipe

Tuscany Roasted Whole Chicken Recipe

	Notyourmomma / All my dishes 2 years ago All the best flavors of Tuscany, love the addition of fennel, shallot and lemon. Very moist and the pan sauce is delicious. Prep:20m Cook:90m Servings:4	Notyourmomm
	roasted chicken tuscany style

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Ingredients

1/4 teaspoon fennel seeds, toasted

2 cloves garlic, minced

1/2 teaspoon salt

4 ounces goat cheese

1/8 cup sun dried tomatoes packed in olive oil, drained, minced

4 large fresh basil leaves, chopped

2 tsp fresh lemon juice

3 Tablespoons extra virgin olive oil

1 4 to 5 lb. chicken whole, washed patted dry

Salt and freshly ground black pepper

2 large shallots quartered

1 lemon quartered

1 cup dry white wine

1 cup chicken stock

2 Tablespoons butter, cut into cubes

Basil leaves, for garnish

Lemon slices, for garnish

Directions

Preheat oven to 375 degrees.

Grind the fennel seeds, garlic, salt, basil, lemon juice and tomatoes into a paste in your food chopper or use a mortar and pestle.

Mix with the goat cheese thoroughtly.

Carefully, lift the skin of the chicken and spread the sundried tomato/basil/fennel paste under the skin as evenly as possible.

Try to get some to the thighs and even over the breast meat..

Rub the outside of the chicken with the olive oil and generously sprinkle with sea salt and fresh cracked black pepper.

Insert the shallots and the lemon in the body cavity.

Place on a shallow roaster and roast in the oven.

Bake at 375°F for approximately 15 minutes.

Reduce the heat to 325 degrees and continue roasting for one full hour.

You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh

Remove from oven and place the chicken on serving platter and tent lightly with foil to rest while you make the pan sauce.

With the roaster on medium to high heat, pour off most of the accummulated fat, scrape up the drippings in the pan and deglaze with white wine and stock. Stir rapidly to get the golden bits of the bottom of the roaster.

Reduce liquid by one third, stirring all the while.

Season with a touch of salt and pepper.

Off the heat, stir in the butter and whisk til it melts.

Garnish chicken with basil and lemon slices.

Serve pan sauce on the side.

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Comments

rosemaryblue 2 years ago said:
Keep those roast chicken recipes coming! :) This sounds wonderful. Those aromas of roasted chicken find their way through the house and are wonderful! This is always comforting to family as well as guests...and the cook! Thanks.

pat2me 2 years ago said:
This sounds awesome! We love dishes with a Tuscan flair and I'm always looking for new ways to roast chicken......can't wait to try it!

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