How convenient it is to grill some type of meat (chicken, in this case) with its own vegetable garnish, right? Everything goes to the same source, from there directly to the oven and waiting for the magic to occur. This is how simple it is Italian style roast chicken whose name we have taken from our sleeve, for that reason the basil, pine nuts and tomato. All of them very present ingredients in Mediterranean cuisine.
Although we have used chicken hindquarters, the truth is that any other piece would work for this recipe. Of course, adjusting the oven times. That some thighs or wings, for example, take much less time to be ready than other larger pieces.
If you are one of those who die for chicken skin toasted and crunchy, then we recommend baking without the foil. Of course, do not lose sight of the vegetables, which are more delicate and can be toasted excessively.
We wash and cut the tomatoes in half. Peel and cut the onions into quarters. Season the chicken thighs, place them in a baking dish along with the vegetables and a couple of basil sprigs.
We water with a drizzle of olive oil, the white wine and the broth. Cover with aluminum foil and put in the oven, preheated to 170 ºC with heat up and down. We roast during 50 minutes, approximately.
We remove the aluminum foil, add the pine nuts and bake for 15-20 more minutes. If we want that the skin of the chicken is browned, we do without the aluminum foil and grill uncovered. Be careful not to burn the vegetables. We serve the chicken and vegetables, drizzling with the juices from the roast.
With what to accompany the Italian-style roast chicken
Truth be told, this Italian style roast chicken it is almost (almost) a unique dish. The vegetables with which it is roasted are served as a garnish and you would only need a light first course to make up a complete menu, in case you have a lot of appetite to satisfy. Our recommendation is a salad or a light soup, like these with vegetables.
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