Tuscan Butter Roasted Chicken
Movement Nation, It’s time for another Movement Meal of the Week! This week, we’re making Tuscan Butter Roasted Chicken. Roasted chicken is perfect for Sunday supper. Season the chicken well, in this case with the most amazing Tuscan butter and throw whatever vegetables you have around it, and you've set yourself up for a week's worth of meals. Use your leftovers in a chicken salad sandwich or even turn it into chicken noodle soup!
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
COOK TIME: 1 HOUR 30 MINS
TOTAL TIME:1 HOUR 45 MINS
INGREDIENTS
1 (3-lb.) whole chicken
Kosher salt
Freshly ground black pepper
1 lb. baby potatoes, halved
1 large head broccoli, cut into florets
1 large red onion, cut into wedges
2 c. cherry tomatoes
2 tbsp. extra-virgin olive oil
Pinch red pepper flakes
4 tbsp. melted butter
3 cloves garlic, minced
1 tsp. Italian seasoning
Spinach, for serving
1/4 c. thinly sliced basil
DIRECTIONS
1. Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients.
2.In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes.
3.In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.
4. Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour. Let rest 15 minutes.
5. Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over if desired and top with basil.
Voila! Just like that, you’ve made a gourmet meal for you and your loved ones. If you make this, post a picture on Instagram and tag us @movementchurch.tv using #movementnation so we can share it!
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