Category: Main Course
Slow-Roasted Tuscan Chicken - TastyPlanner.com
Chef: Danielle V
I found that following the recipe exactly isn’t important with this delicious dish. Add an extra handful of tomatoes. Throw in the whole jar of olives. Skip the garlic. Do what you want. It’s simple and yummy.
Recipe Source: Donna Hay
Ingredients
6 chicken thighs and legs, on bone with skin (6 of each if you can't find them still stuck together)
1 can tomato sauce (US) or puree (AU)
5 cloves garlic, peeled not chopped
1 small handful fresh thyme (maybe a Tbsp of dried?)
zest from half a lemon (I had lemon-thyme so skipped the lemon zest, it's probably pretty optional)
1/2 cup mixed olives (I was considerably more generous... use the jar!)
1 cup cherry or baby roma tomatoes
4 bay leaves
1/2 cup red wine (optional)
Instructions
Throw it all in a baking pan. Cover tightly. Bake in preheated oven at 350F/180C for 1 hour. Then remove lid or foil. I took a second to make sure that the pieces were skin-side up and bake for another 30 minutes at 390F/200C or until skin looks crispy and delish!
Remove from oven and let rest uncovered or partially covered for about 10 minutes. Be sure to avoid eating the bay leaves and the thyme if you have woody stems.
Similar recipes
Community activity
- Times saved to recipe box: 68
- Times Recommended: 0
- Times added to planner: 17
