Can I use boneless chicken for this recipe?

Absolutely! Boneless thighs or breasts will cook faster, so reduce oven and simmering time slightly. Keep a close eye to avoid overcooking; you want the chicken moist and tender.

Can I substitute fresh spinach for frozen?

Yes, and it’s a great choice! Use a few good handfuls of fresh baby spinach. Roughly chop and add during the last five minutes of simmering, just until wilted.

Can I make the sauce ahead?

You sure can. Prepare the sauce, cool it, and refrigerate for up to two days. When ready to serve, gently reheat, add the cooked chicken to warm through, and finish with spinach and lemon.

What if I don’t have sun-dried tomatoes?

No problem! Roasted red peppers bring a similar sweetness and boost of flavor. A handful of halved cherry tomatoes, briefly sautéed, also works in a pinch.

Tuscan Chicken with Rosemary Potatoes Recipe

Name: Tuscan Chicken with Rosemary Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 4 bone-in chicken Marylands (or 8 bone-in thighs/drumsticks, or 1 whole chicken cut into 8 pieces); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup dry white wine (optional, but recommended); 2.6 pounds skin-on russet potatoes, scrubbed and cut into 2-inch chunks; 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary); 1/2 teaspoon salt; 3 ounces garlic (about 18-20 cloves), peeled, or 1 whole head, cloves separated; 1/2 medium onion, finely diced; 1 tablespoon olive oil; 4 cups half-and-half (or use 2 cups heavy cream and 2 cups whole milk for a richer sauce); 1/2 cup sun-dried tomato strips in oil, drained; 1 cup frozen spinach cubes, thawed and squeezed dry; 1 cup chicken broth; 2 teaspoons salt, adjust to taste; 1 lemon, cut into wedges; Fresh rosemary, for garnish (optional)

Description

This hearty Tuscan Chicken with Rosemary Potatoes recipe features juicy roast chicken pieces and crispy rosemary potatoes, served with a creamy garlic, sun-dried tomato, and spinach sauce. A show-stopping Italian-inspired main course, perfect for a special dinner or Sunday feast.

Ingredients

Units Scale

For the Chicken

4 bone-in chicken Marylands (or 8 bone-in thighs/drumsticks, or 1 whole chicken cut into 8 pieces)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup dry white wine (optional, but recommended)

For the Potatoes

2.6 pounds skin-on russet potatoes, scrubbed and cut into 2-inch chunks
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1/2 teaspoon salt

For the Cream Sauce

3 ounces garlic (about 18-20 cloves), peeled, or 1 whole head, cloves separated
1/2 medium onion, finely diced
1 tablespoon olive oil
4 cups half-and-half (or use 2 cups heavy cream and 2 cups whole milk for a richer sauce)
1/2 cup sun-dried tomato strips in oil, drained
1 cup frozen spinach cubes, thawed and squeezed dry
1 cup chicken broth
2 teaspoons salt, adjust to taste

To Serve

1 lemon, cut into wedges
Fresh rosemary, for garnish (optional)

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Instructions

Prepare and Season the Chicken: Pat the chicken pieces dry with paper towels. Rub them all over with olive oil, salt, and black pepper. Arrange them skin-side up on a parchment-lined baking tray. If using, pour the dry white wine over the chicken pieces for extra flavor.
Roast the Chicken: Preheat your oven to 450°F (230°C). Place the tray with the chicken in the oven and roast for 10 to 15 minutes, or until the skin is golden and crisp. Remove the chicken from the oven and set aside. Reserve any pan juices left on the tray.
Roast the Potatoes: Reduce the oven temperature to 350°F (175°C). On another parchment-lined baking tray, toss the potato chunks with olive oil, chopped rosemary, and salt until evenly coated. Arrange in a single layer and roast for about 40 minutes, flipping halfway through, until the potatoes are crispy on the edges and tender inside.
Prepare the Cream Sauce Base: While the potatoes roast, heat the olive oil in a deep skillet over medium heat. Add the finely diced onion and sauté for 3 minutes until translucent. Add the peeled garlic cloves and cook for 2 more minutes, stirring, but do not allow the garlic to brown.
Simmer the Sauce: Pour the half-and-half (or cream and milk mixture) into the skillet. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce is slightly thickened.
Add Chicken and Flavorings: Stir in the sun-dried tomatoes, chicken broth, roasted chicken pieces, and any reserved pan juices from roasting. Cover the skillet and simmer on low heat for 25 minutes, allowing the flavors to meld and the chicken to cook through.
Finish with Spinach: Uncover the skillet and stir in the thawed, squeezed-dry spinach. Simmer for an additional 5 minutes. Taste and adjust salt and black pepper as needed.
Serve: Squeeze a lemon wedge over the chicken just before serving, and garnish with fresh rosemary if desired. Serve the creamy Tuscan chicken and sauce alongside the roasted rosemary potatoes, with extra lemon wedges on the side.

Notes

For a richer sauce, use all heavy cream instead of half-and-half or milk.
If using frozen spinach, be sure to squeeze out excess moisture to prevent a watery sauce.
You can substitute chicken breasts, but bone-in dark meat yields juicier results.
If you don’t have sun-dried tomatoes, roasted red peppers make a good substitute.
Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Serving Size: 1/4 of recipe
Calories: 750
Sugar: 7g
Sodium: 1650mg
Fat: 38g
Saturated Fat: 16g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 6g
Protein: 47g
Cholesterol: 225mg