Tuscan chicken tray bake
Dinner doesn’t get much easier than a one pan tray bake, and this Tuscan chicken recipe delivers plenty of flavour for very little effort.
- 400g can cherry tomatoes
- 500g chat potatoes, quartered
- 1 eschallot or small onion, sliced thinly
- 2 cloves garlic, crushed
- 150g semi-sundried tomatoes
- 1 teaspoon dried Italian herbs
- 2 teaspoons balsamic vinegar
- 1 teaspoon caster sugar
- 4 chicken marylands, cut into drumstick and thigh pieces
- 1 large bunch (400g) silverbeet (5 large leaves)
- ½ cup (125ml) thickened cream
- ½ cup basil leaves, plus extra to serve
- Preheat oven to 220°C (200°C fan-forced). In a large shallow baking dish, combine canned tomatoes, potatoes, eschallot, garlic, sundried tomatoes, Italian herbs, balsamic and sugar; mix to combine.
- Place the chicken on top, mix to coat. Season with salt and freshly ground pepper. Roast for 40 minutes, turning chicken occasionally, or until the potatoes and chicken are browned and cooked.
- Meanwhile, rinse the silverbeet under cold water to remove any dirt or grit. Drain and pat dry with kitchen paper. Use a small knife to remove the white stalks. Roughly chop the silverbeet.
- Remove the chicken from the baking dish. Add the silverbeet, cream and basil leaves and toss to combine. Return the chicken to the dish and roast for a further 20 minutes, or until the silverbeet is tender.
- Serve Tuscan chicken with extra basil leaves.
It’s a simple yet punchy chicken dinner, with bold Italian flavours balanced with a creamy sauce, plus leafy silverbeet and hearty potatoes, with a combination of cherry tomatoes and semi-sudried tomatoes. Are you looking for more one pan meals, or chicken dinners?
Method
Preheat oven to 220°C (200°C fan-forced). In a large shallow baking dish, combine canned tomatoes, potatoes, eschallot, garlic, sundried tomatoes, Italian herbs, balsamic and sugar; mix to combine.
Place the chicken on top, mix to coat. Season with salt and freshly ground pepper. Roast for 40 minutes, turning chicken occasionally, or until the potatoes and chicken are browned and cooked.
Meanwhile, rinse the silverbeet under cold water to remove any dirt or grit. Drain and pat dry with kitchen paper.
Use a small knife to remove the white stalks. Roughly chop the silverbeet.
Remove the chicken from the baking dish. Add the silverbeet, cream and basil leaves and toss to combine. Return the chicken to the dish and roast for a further 20 minutes, or until the silverbeet is tender.
Serve Tuscan chicken with extra basil leaves. What is Tuscan chicken?
Tuscan chicken is a popular Italian-inspired dish of chicken cooked in a creamy sauce with sundried tomatoes, spinach and garlic. It typically includes Italian herbs like basil or oregano and finished with cream and parmesan cheese.
Our Tuscan chicken recipe is a rustic, one-pan oven-baked interpretation of the classic dish.
Serving suggestion…
Serve this Tuscan chicken tray bake with freshly grated parmesan and a loaf of crusty bread to mop up the creamy sauce.
