Cookwith

Name: Tuscan Herb-Roasted Chicken with White Wine Pan Sauce
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 bone-in, skin-on chicken thighs (about 2.5 lbs); 2 tbsp extra-virgin olive oil; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves, chopped; 1 tbsp fresh oregano, chopped; 4 garlic cloves, minced; 1 lemon, zested and juiced; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 cup dry white wine; 1/2 cup low-sodium chicken broth; 1 tbsp unsalted butter; 1/2 cup cherry tomatoes, halved; Fresh parsley, for garnish (optional)

Tuscan Herb-Roasted Chicken with White Wine Pan Sauce

miradugm

This Tuscan Herb-Roasted Chicken brings the sun-drenched flavors of Italy straight to your table. Fragrant with rosemary, thyme, and oregano, the chicken roasts atop a bed of cherry tomatoes for juicy, Mediterranean brightness. Finished with a white wine pan sauce and a touch of lemon, it’s a perfect pairing for caprese salad and crusty garlic bread—ideal for a breezy California evening. Each bite is savory, aromatic, and deeply satisfying, sure to impress guests or elevate a family dinner. Serve with your favorite Italian wine and enjoy a complete, authentic Italian meal.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels.
In a large bowl, combine olive oil, rosemary, thyme, oregano, garlic, lemon zest, lemon juice, salt, and pepper. Add chicken thighs and toss to coat well. Let marinate for at least 10 minutes while oven heats.
Arrange chicken thighs skin-side up in a large oven-safe skillet or roasting pan. Scatter cherry tomatoes around the chicken.
Roast in the oven for 25-30 minutes, until chicken skin is crisp and golden and internal temperature reaches 165°F (74°C). Remove chicken and tomatoes to a platter; tent loosely with foil.
Pour off excess fat from the pan, leaving about 1 tablespoon. Place pan over medium heat and add white wine. Scrape up any brown bits. Simmer for 2 minutes, then add chicken broth.
Simmer until sauce is reduced by half, about 3-4 minutes. Swirl in butter. Taste and adjust seasoning as needed.
Pour the pan sauce over the chicken and tomatoes. Garnish with fresh parsley and serve immediately.