Tonight we had Tuscan Roasted Chicken and Vegetables. Kim explains what she did:

There is very little prep for this recipe, especially when you’re only making half of it! While this dinner has a long cooking time for a weeknight – about 45 to 60 minutes – it’s worth the wait. What I also like about this recipe is I’ve doubled it and have made it for a larger group, on Mother’s day for Tony’s Very Italian Mother (VIM) and Very Italian Father (VIF), with great results. It was a little outside of Tony’s VIF’s comfort zone, but Tony’s VIM really enjoyed it, which is all that matters on Mother’s Day.

This dish smells delicious while it’s cooking and becomes extremely fragrant when you add the rosemary for the last portion of the cooking time.  After the first 30 minutes and before adding the rosemary, I always check the chicken with a meat thermometers to adjust the remaining cooking time. The recipe suggests an additional 20 to 30 minutes, but this time around the chicken only needed 15 more minutes and the vegetables were still perfectly roasted.

We paired this with a very dry Riesling from Alsace that Tony bought as a surprise for me, since Riesling is my favorite wine by far. (Tony is lucky to have gotten a second glass!)