Tuscan Chicken

<< Tuscan Chicken is an easy recipe for flavorful, moist chicken that comes from a cookbook entitled 'The Ultimate Student Cookbook' by Tiffany Goodhall. What I really like about this recipe is the ease of preparation and guaranteed results - fabulous aroma, crispy skin, moist meat and wonderful blend of flavors. Serve with vegetables, pasta, rice or side dish recipe of choice. Garnish with fresh lemons, if desired.

Note: The recipe calls for dark meat only; I prepared this dish using a whole, cut-up Kosher chicken - great results.

Ingredients for Tuscan Chicken:

• 6 garlic cloves, peeled
• 4 lemons, quartered
• 2 red onions, peeled and quartered
• 3 fresh rosemary sprigs, snipped (if desired, substitute fresh thyme or oregano)
• 4 chicken thighs
• 4 chicken drumsticks
• 4 tbsp. olive oil (or 1/4 cup)
• 1/2 cup white wine (optional) (you may also use chicken stock)

Preheat oven to 350 degrees F. You will need a large baking pan.

Smash garlic cloves with side of a knife and if pieces are large, cut them into halves. Prepare lemons, onions and rosemary. Arrange pieces of chicken, skin side up, in large baking pan, in a single layer.

Sprinkle chicken with garlic. Squeeze lemon quarters lightly over pieces of chicken and then insert quarters among pieces of chicken. Arrange onion among pieces of chicken and then sprinkle them with rosemary. Pour oil evenly over all chicken pieces, followed by white wine.

Bake for 40-45 minutes, uncovered, until juices run clear when centre of chicken piece is pierced with a fork.

You may double the recipe.

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