Recipe
Peppered Chicken Tuscan Style
A delicious Tuscan-style dish featuring succulent peppered chicken with a crispy golden brown skin, served with a refreshing squeeze of lemon.
Ingredients
7 | lbs whole chickens, halved, backbones removed, excess fat trimmed (use 2 - 3 ½ pound chickens) |
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8 | tablespoons olive oil (preferably extra-virgin) |
2 | tablespoons fresh coarse ground black pepper |
| • | salt |
| • | lemon wedge |
Instructions
| 1. | Gently rub each chicken half with 2 tablespoons of olive oil and sprinkle 1 1/2 teaspoons of fresh coarse ground black pepper all over. |
|---|---|
| 2. | Generously sprinkle the chicken halves with salt and allow them to rest at room temperature for 1 hour. |
| 3. | Preheat the broiler in your oven. |
| 4. | Arrange the chicken halves skin side down on a broiler pan, ensuring they are evenly spaced. |
| 5. | Under close supervision to avoid burning, broil the chicken 5 to 6 inches away from the heat source until the skin turns golden brown, approximately 12 minutes. |
| 6. | Remove the broiler pan from the oven and, using tongs, carefully transfer the chicken to a plate. |
| 7. | Drain any excess pan drippings and return the chicken, now skin side up, to the broiler pan. |
| 8. | Broil the chicken until the skin crisps and achieves a golden brown color, about 5 minutes. |
| 9. | Turn the chicken over, skin side down, and continue to broil until the meat is cooked through, for an additional 8 minutes. |
| 10. | Transfer the chicken to a serving platter and let it rest for 5 minutes before serving. |
| 11. | Accompany the dish with lemon wedges for a tangy finish. |
| 12. | Serve and enjoy! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1354.2 kcal |
| Protein | 88.2 g |
| Fat | 108.4 g |
| Carbohydrates | 2 g |
| Fiber | 0.8 g |
| Sugar | 0 g |
Published on Jul 19, 2024 by Luminița
