Chicken Tuscany

Angela Pietrantonio


A fantastic Italian chicken dish with oven Parmesan potatoes! YUM!

Recipe Source~ Italian Country Cooking

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10 Min


1 Hr


6 medium
red potatoes, scrubbed and sliced 1/8-inch thick
12 oz
fresh mushrooms, sliced
4 Tbsp
olive oil, divided
4 Tbsp
grated parmesan cheese, divided
3 tsp
minced garlic, divided
3 tsp
fresh rosemary or 1 1/2 teaspoons dried rosemary leaves, divided
salt and ground pepper
1 pkg
(about 3 pounds) chicken thighs

Directions Step-By-Step

Preheat oven to 425*F. Pat potatoes dry with paper towels. Toss potatoes and mushrooms with 2 1/2 tablespoons oil, 2 tablespoons cheese, 2 teaspoons garlic, 2 teaspoons rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. In 13x9-inch baking dish, arrange potatoes and mushrooms in one layer; top with remaining 2 tablespoons cheese. Bake 15 minutes or until potatoes are lightly browned; set aside.
Meanwhile, in large nonstick skillet over medium heat, heat remaining 1 1/2 tablespoons oil. Add chicken pieces. Season lightly with salt and pepper; sprinkle with remaining rosemary and garlic. Cook chicken 10 minutes each side, brown in 2 batches if necessary.
Arrange chicken on top of potato mixture; drizzle with any oil from skillet and return to oven. Bake 40 to 50 minutes longer or until chicken is no longer pink in center.

10 points per serving

About this Recipe

Course/Dish: Chicken, Other Main Dishes