Tuscan Butter Roast Chicken recipes

PRéP TIMé: 15 MINS

TOTAL TIMé: 1 HOUR 45 MINS

Tuscan Buttér Roast Chickén

Roastéd chickéns aré thé pérféct Sunday suppér. Séason thé chickén wéll, in this casé with thé most amazing Tuscan buttér.

article adapted from : www.foodandwine.com

INGRéDIéNTS

1 largé héad broccoli, cut into floréts
1 (3-lb.) wholé chickén
Koshér salt
Fréshly ground black péppér
1 lb. baby potatoés, halvéd
Pinch réd péppér flakés
1 tsp. Italian séasoning
Spinach, for sérving
1/4 c. thinly slicéd basil
4 tbsp. méltéd buttér
3 clovés garlic, mincéd
1 largé réd onion, cut into wédgés
2 c. chérry tomatoés
2 tbsp. éxtra-virgin olivé oil

DIRéCTIONS

Placé a largé skillét in ovén and préhéat to 450°. Pat chickén dry with papér towéls and séason générously with salt and péppér. Lét sit at room témp whilé ovén préhéats and you préparé rémaining ingrédiénts.
In a largé bowl toss togéthér potatoés, broccoli, réd onion, chérry tomatoés, and oil. Séason with salt, péppér, and a pinch of réd péppér flakés.
In a small bowl, combiné buttér, garlic, and Italian séasoning. Brush all ovér chickén.
Caréfully rémové skillét from ovén and placé chickén in céntér, thén scattér végétablés around. Baké until skin is crispy and goldén and intérnal témpératuré of thigh régistérs 165°, about 1 hour. Lét rést 15 minutés.
last Sérvé chickén and végétablés ovér a béd of spinach. Spoon additional pan drippings ovér, if désiréd and top with basil.

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