Name: Matt Moran’s hearty Tuscan roast chicken only requires 15-minutes’ prep time
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 6 medium kipfler potatoes, washed; 100mL (5 tablespoons) olive oil; 1 brown onion, peeled and thinly sliced; 1 lemon, cut into wedges; 1/2 bunch oregano, leaves picked; 2 cloves garlic, peeled and thinly sliced; Pinch chilli flakes; 100mL (about 1/3 cup) white wine; 250mL (1 cup) My Perfect Chicken Stock; 100g Sicilian olives, pitted and halved; 8 chicken thigh cutlets; Sea-salt flakes and freshly ground black pepper to season

The savoury, citrus and briny flavours of Italy’s Mediterranean coast inspired Matt Moran’s hearty, Tuscan roast chicken recipe. This one-pan roast chicken brings the rustic flavours of Italy straight to your table with minimal effort and maximum flavour.

Succulent chicken thighs are roasted alongside golden kipfler potatoes, briny Sicilian olives, and aromatic herbs in a fragrant white wine sauce that captures the essence of Tuscan home cooking. Use Matt’s My Perfect Chicken Stock for best results!

Ingredients

6 medium kipfler potatoes, washed

100mL (5 tablespoons) olive oil

1 brown onion, peeled and thinly sliced

1 lemon, cut into wedges

1/2 bunch oregano, leaves picked

2 cloves garlic, peeled and thinly sliced

Pinch chilli flakes

100mL (about 1/3 cup) white wine

250mL (1 cup) My Perfect Chicken Stock

100g Sicilian olives, pitted and halved

8 chicken thigh cutlets

Sea-salt flakes and freshly ground black pepper to season

Method

Step 1

Preheat oven to 220°C/200°C fan-forced.

Step 2

Cut kipfler potatoes in half lengthwise and set aside.

Step 3

In an ovenproof casserole dish, heat 2 1/2 tablespoons of the oil on high heat. Place potatoes cut side down into the pan, scatter onion slices over the potatoes, then top with lemon wedges, oregano, garlic and chilli. Pour over the wine and chicken stock to just cover, add the olives, then place in the oven with the lid on. Cook for 15–20 minutes or until the potatoes have just started to soften

Step 4

Pat dry the chicken thighs with a paper towel. Remove pan from the oven and place chicken on top of the potatoes. Season with salt and pepper. Drizzle with the remaining 2 1/2 tablespoons of olive oil, cover with the lid, then place back in the oven to cook for a further 20 minutes.

Step 5

Remove casserole lid and set your oven to grill. Cook for a further 10 minutes or until the chicken is golden brown and cooked through.

Matt Moran's Tuscan roast chicken one pan — *(Photography: Con Poulos | Styling: Michele Cranston)*

Chef Matt Moran Chef

Matt Moran AM is an Australian chef and restaurateur who has appeared on several TV cooking shows, including MasterChef. With more than 40 years of experience, Matt is known for his successful restaurants, including Aria, Chiswick, Chophouse and Rockley Pub. Matt has become a regular contributor to Better Homes and Gardens magazine, creating recipes that are hearty, filling and full of flavour. When he's not working hard in the kitchen, you can find him tending to his kitchen garden on his family farm in the Central Tablelands.