Description
This Tuscan Butter Roast Chicken is a flavorful and comforting one-pan meal featuring a whole roasted chicken with crispy, golden skin, accompanied by seasoned baby potatoes, broccoli, red onion, and cherry tomatoes. Enhanced with garlic butter and Italian seasoning, this dish is perfect for a hearty family dinner served over a bed of fresh spinach and garnished with basil.
Ingredients
Units
Scale
Chicken
- 1 (3-lb.) whole chicken
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 Tbsp. melted butter
- 3 cloves garlic, minced
- 1 tsp. Italian seasoning
Vegetables
- 1 lb. baby potatoes, halved
- 1 large head broccoli, cut into florets
- 1 large red onion, cut into wedges
- 2 cups cherry tomatoes
Additional Ingredients
- 2 Tbsp. extra-virgin olive oil
- Pinch red pepper flakes
- Spinach, for serving
- 1/4 cup thinly sliced basil
Instructions
- Preheat and Season Chicken: Place a large oven-safe skillet in the oven and preheat to 450°F. Meanwhile, pat the whole chicken dry thoroughly with paper towels. Generously season the chicken all over with kosher salt and freshly ground black pepper. Allow it to rest at room temperature while the oven preheats and you prepare the vegetables.
- Prepare Vegetables: In a large bowl, toss together the halved baby potatoes, broccoli florets, red onion wedges, and cherry tomatoes with the extra-virgin olive oil. Season the mixture with salt, freshly ground black pepper, and a pinch of red pepper flakes to add a subtle heat.
- Make Garlic Butter Mixture: In a small bowl, combine the melted butter, minced garlic, and Italian seasoning. Brush this flavorful mixture all over the seasoned chicken to coat it evenly.
- Roast Chicken and Vegetables: Carefully remove the preheated skillet from the oven. Place the butter-coated chicken in the center of the skillet, then scatter the prepared vegetables around it. Return the skillet to the oven and roast at 450°F until the chicken skin is crispy and golden and the internal temperature of the chicken thigh reaches 165°F, approximately 1 hour. Once done, remove from the oven and let the chicken rest for 15 minutes before carving.
- Serve: Arrange a bed of fresh spinach on serving plates. Carve the rested chicken and place pieces on top of the spinach, surrounding with the roasted vegetables. Spoon any pan drippings over the chicken and vegetables for added flavor, then garnish with the thinly sliced fresh basil before serving.
Notes
- Letting the chicken rest at room temperature before roasting helps it cook more evenly.
- Using a preheated skillet helps achieve crispy skin by starting the cooking process immediately when the chicken touches the hot surface.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked and safe to eat.
- You can substitute other seasonal vegetables if desired, such as carrots or bell peppers.
- For a spicier kick, increase the pinch of red pepper flakes or add crushed chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 130 mg
