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Tuscan Baked Chickens – Crisp and juicy, these Tuscan baked chickens make for a marvelous main course that is sure to impress on your holiday table. The herbs and spice seasoning blend infuses so much flavor to the meat. Serve the oven-baked chickens with a side of mashed potatoes or roasted root vegetables and you have a full holiday meal everyone will love. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Tuscan Baked Chickens
- 3 medium cornish hens, approx 1 1/2 pound each (or 1 chicken)
- Fresh thyme sprigs
- Fresh sage sprigs
- Salt and black pepper
- 2 heads of garlic, sliced horizontally
- 1 red onion, quartered
- 6 pearl onions
- Lemon slices, for garnish (optional)
The Tuscan Seasoning Blend
- 2 tablespoons ground rosemary
- 2 tablespoons dried basil
- 2 tablespoons dried parsley
- 2 tablespoons dried marjoram
- 2 tablespoons dried minced garlic
- 2 tablespoons dried minced onion
- 2 tablespoons sweet paprika
- 1 tablespoon red pepper flake
- 1 tablespoon dried thyme
- 1 tablespoon cracked black pepper
- 1 tablespoon dried lemon zest
- 1 tablespoon lemon crystals
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the Tuscan Baked Chicken: Combine all the spices for the Tuscan blend in a jar with a tight-fitting lid. Divide the Tuscan spices in two equal parts in two small bowls: one part for rubbing the chickens before roasting. Mix the second half with vegetable oil or brown butter (ghee) to baste the chickens in the oven.
2. Pat the chickens dry with paper towels and season generously with the Tuscan spice blend inside and out. Let sit 1 hour in the refrigerator to allow the spices to penetrate the meat.
3. Preheat your oven to 425°F (210°C) and lightly grease a baking dish or roasting pan.
4. Line 2 halves of the garlic heads, sage, thyme, and red onion halves in the bottom of the roasting pan and arrange chickens on top. Insert a couple of pearl onions, peeled garlic, sage, rosemary, and thyme into the chickens. Add some more of the herbs, onion, and garlic around the birds.
5. Roast the chickens for 50-60 minutes, brushing with the Tuscan spice sauce every 15-20 minutes. An instant-read thermometer inserted into the thickest part of the breast or thigh should register 165°F (73°C). As you often transfer chickens in and out of the oven for brushing, you may have to roast it a little longer to compensate for the loss of temperature.
6. Once done, let chickens rest in the roasting pan at least 20 minutes before serving to let the meat re-absorbate the juices. No worries, the chickens won’t get cold and it will be the juiciest meat you’ll ever have. Garnish with fresh thyme, sage and serve the Tuscan oven-baked chickens with the Tuscan spice sauce and a side of mashed potatoes. Enjoy!
Photo credit: © Eatwell101.com
