Can I use boneless chicken instead of bone-in?

Absolutely! Boneless thighs or breasts work, but do keep an eye on the cooking time—they’ll need less time in the oven to stay juicy. Bone-in gives extra flavor, but go with what’s on hand.

How do I prevent my potatoes from sticking to the tray?

Lining the tray with parchment paper and tossing the potatoes in enough oil does the trick. Make sure the pieces aren’t crowded, so each can crisp up instead of steaming.

Is it okay to use fresh spinach instead of frozen?

Yes! Just chop it roughly and add in place of the frozen—your sauce will look and taste even more vibrant.

What kind of wine should I use?

A dry white wine like Pinot Grigio or Sauvignon Blanc is best. It brightens up the sauce without overpowering the other flavors. If you prefer to skip it, that’s totally fine—the sauce is still lovely without it.

Tuscan Chicken with Rosemary Potatoes Recipe

Name: Tuscan Chicken with Rosemary Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 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 russet potatoes, skin on, scrubbed and cut into 2-inch chunks; 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); 1/2 teaspoon salt; 3 ounces garlic cloves (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 2 cups heavy cream plus 2 cups whole milk); 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); Reserved roasting pan juices; Freshly ground black pepper, to taste; 1 lemon, cut into wedges; Fresh rosemary (for garnish)

Description

This Tuscan Chicken with Rosemary Potatoes recipe features succulent bone-in chicken pieces roasted with a hint of white wine, then simmered in a creamy garlic and sun-dried tomato sauce with spinach. It’s served alongside crispy, herby rosemary potatoes for a complete and comforting Italian-inspired main course that’s perfect for family dinners.

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

For the Cream Sauce

3 ounces garlic cloves (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 2 cups heavy cream plus 2 cups whole milk)
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)
Reserved roasting pan juices
Freshly ground black pepper, to taste

For Serving

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

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Instructions

Preheat Oven and Prepare Chicken: Preheat your oven to 450°F (232°C) and line a baking tray with parchment paper. Pat the chicken pieces dry, then rub them all over with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Arrange the chicken skin-side up on the prepared tray. If using, pour the dry white wine evenly over the chicken to add extra flavor.
Roast Chicken: Place the tray in the oven and roast the chicken for 10 to 15 minutes, or until the skin turns golden. Once done, set the roasted chicken aside and make sure to reserve the pan juices for the sauce.
Prepare and Roast Potatoes: Reduce oven temperature to 350°F (175°C). In a separate bowl, toss the potato chunks with 2 tablespoons olive oil, chopped rosemary, and 1/2 teaspoon salt. Spread the potatoes onto another parchment-lined baking tray. Roast for about 40 minutes, flipping midway, until the potatoes are crispy at the edges and soft inside.
Sauté Aromatics for Sauce: Meanwhile, heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the diced onion, sautéing for about 3 minutes until translucent. Then, add the peeled garlic cloves and continue to cook for another 2 minutes, stirring occasionally and ensuring they don’t brown.
Simmer Cream Sauce: Pour the half-and-half (or cream and milk) into the skillet with aromatics. Let it simmer gently for 5 to 7 minutes, stirring occasionally, until it thickens slightly.
Add Chicken and Sauce Ingredients: Stir in the sun-dried tomatoes, chicken broth, roasted chicken pieces, and reserved pan juices from roasting. Cover and simmer gently on low heat for 25 minutes so the flavors blend and the chicken stays juicy.
Finish Sauce and Add Spinach: Uncover the skillet. Add thawed, squeezed-dry spinach and cook for a further 5 minutes, stirring to incorporate the greens. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Squeeze a fresh lemon wedge over the finished chicken and sauce to brighten the flavors. Serve the creamy Tuscan chicken and sauce alongside the herbed roasted potatoes. Garnish with fresh rosemary and extra lemon wedges as desired.

Notes

For richer sauce, use half heavy cream and half whole milk or stick to all half-and-half.
Bone-in chicken keeps the meat moist and flavorful, but you can use boneless cuts for faster cooking (reduce cook time accordingly).
Dry white wine adds depth, but you can omit if preferred.
Make sure to squeeze spinach fully dry to avoid thinning the sauce.
For crispy potato edges, don’t overcrowd the baking tray.
This dish reheats well and makes delicious leftovers.

Nutrition

Serving Size: 1/4 of recipe
Calories: 710
Sugar: 7g
Sodium: 1350mg
Fat: 33g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6g
Protein: 48g
Cholesterol: 170mg