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Tuscan Pan Roasted ChickenMy day job is consumed with cooking and styling food for various clients, so I have to be honest, when it comes to dinner at home, it sometimes takes a backseat because as much as I love cooking, my brain is fried and I’m too tired to cook! Who would’ve thought?  So it’s dishes like this one right here that are a complete life saver in my opinion. Not only is this roast chicken dish friggen delicious, it’s all done in one oven proof pan, so no fuss and no dishes. This Italian inspired flavour combination of lemon, onion, fennel bulb, vine tomatoes, garlic, white wine and thyme is simply sublime roasted with juicy pieces of chicken.  I love this type of cooking, it’s so easy to adjust whether cooking for two or a hungry crowd.

We enjoy serving this meal with quinoa and baby spinach leaves – just something to mop up all the delicious pan juices. I also like doing herb and olive oil mashed potatoes when in need of the kind of love that only fluffy potatoes can bring to the table. Barley risotto is also a good option and so is couscous. I make this dish often, clearly.  You will too, once you’ve tried it. Enjoy and keep warm.

Tuscan Pan-Roasted Chicken

Ingredients:
8 pieces of free range chicken pieces (preferably drumsticks and thighs), rinsed and patted dry
5 ml olive oil
Freshly ground salt and pepper to taste
60 ml dry white wine or chicken stock
1 onion, peeled and cut into quarters then broken into leaves
1 fennel bulb, sliced
3 garlic cloves, chopped
1 lemon, cut into wedges
a few sprigs of fresh thyme
200 g baby tomatoes or baby vine tomatoes
Olive oil for drizzling

Method:
Preheat the oven to 180 Degrees Celsius.
Heat the olive oil in a medium oven proof frying pan. Season the chicken well with salt and pepper and brown in the pan until the skin is evenly golden.
While still on the heat, re-arrange the chicken pieces skin side up in the pan. Add the wine and allow to bubble away for a few seconds. Then add onion, fennel, garlic, lemon in between the chicken pieces. Top with sprigs of thyme. Season once more.
Remove from the stove and roast uncovered for 30 minutes. Add the tomatoes and roast for a further 15 minutes.
Serve immediately with a side of your choice. See my suggestions above.

Tuscan roast chicken

What AMC Cookware did I use?
The 24 cm frying and roasting pan is my go to pan for quick and easy pan roasts. Perfect for oven to table cooking.

tuscan roast chicken amc cookware

About The Author

Food consultant, recipe developer and stylist.

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