Recipe of the Week: Tuscan Roasted Chicken with Brodo Bone Broth

The perfect meal to make you feel like you are dining under the Tuscan sun, bringing all the bright earthy flavors of Italy. Using Brodo Tuscan Sun Bone Broth for a nutrient dense dish!

This sunny bright roast chicken recipe will immediately transport you under the Tuscan sun. It is an easy to throw together recipe and leave in the oven to roast. And utilizes my go-to organic bone broth by Brodo. Their Tuscan Sun flavor with lemon and rosemary inspired this recipe. It’s protein packed, nutrient dense and rich in collagen. Great for your gut and gives you that glow from within. And whether you drink it from a mug or add it in to your next recipe creation like this, broth isn’t just great during winter, it’s perfect for any time of year.

Recipe bellow:

For the base -

2 lemons, cut in to quarters

2 large shallots, peeled & cut in to quarters

6 cloves garlic

5-6 sprigs rosemary

2 14oz cans white beans, rinsed

1 cup sun dried tomatoes, sliced

1/2 cup castelveltrano olives, pitted

1/2 cup Kalamata olives, pitted

1 cup artichokes

1 cup baby heirloom tomatoes

1/2 zucchini, sliced (optional)

Big drizzle extra virgin olive oil

Sprinkle Maldon sea salt

Scrunches of black pepper

1 packet of Brodo Tuscan Sun chicken bone broth

1 packet of Brodo Spicy Nonna chicken bone broth

For the chicken -

1 whole organic chicken, spatchcocked (back bone removed)

Big drizzle of extra virgin olive oil

Juice of 1/2 a lemon

Big scrunches of black pepper

Generous sprinkle of Maldon sea salt to coat the chicken

Rinse and drain your white beans. Add them in to the bottom of a large roasting pan or my every day low Dutch oven along with your tomatoes, lemons, shallots, garlic, sundried tomatoes, artichokes and rosemary. Season with salt and pepper. Add over your olive oil and Brodo bone broth packets.

Now spatchcock your whole organic chicken by cutting either side of the back bone of the chicken. Removing it completely and then turning the chicken cut side down and giving it a gentle push down until the chicken falls flat.

Add it over your Tuscan pan and season the chicken.

Roast in the oven for 50 minutes to 1hour, or until internal temp reaches 165 F with a thermometer.

The chicken will be golden, with crispy skin. Serve immediately and enjoy all the gorgeous brothy jus at the bottom with all those lovely ingredients.