Tuscan-Style Herb Chicken with Potatoes

Tuscan-styleChickenandPotatoes_thumbSavour the sultry flavors of Tuscany with this one-dish family meal. With fresh herbs, sundried tomatoes, black olives and chili, this entrée is molto delizioso!

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.






Chicken thighs, skinless, boneless 6 each
Garlic, chopped coarsely 3 cloves
Vinegar, white wine ½ cup
Extra virgin olive oil ¼ cup
Fresh red chili pepper, minced 1 each
Fresh sage leaves, chopped 2 tbsp
Fresh rosemary leaves, chopped 1 tbsp
Parsley leaves, stemmed, coarsely chopped 1/3 cup
Black sundried Sicilian olives, pitted ¼ cup
Sundried tomatoes, cut into strips ¼ cup
Potatoes, new yellow skin, cut into quarters 6 each
Chicken stock 4 cups
Sea salt 1 tsp
Black pepper, coarsely ground 1 tsp


6 thighs


  1. Place chicken thighs in an oven-safe baking dish. Sprinkle with garlic, chili pepper, sage, rosemary, parsley. Pour over vinegar and oil. Marinate poultry, ensuring chicken is covered with above seasonings, oil and vinegar mixture. Cover and refrigerate for 4 hours.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Remove chicken from refrigerator. Add potatoes, olives, and tomatoes. Add the chicken stock.
  4. Add salt and pepper to taste.
  5. Bake the chicken uncovered in oven for 1 hour, until chicken is golden and reaches an internal temperature of 82 degree Celsius.
  6. Arrange the potatoes on a warm platter. Slice the chicken and serve with pan juices dressed over the chicken.


Stainless steel bowls, measuring spoons, measuring cups, cutting board, kitchen knife, roasting pan, wooden spoon, and thermometer

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