DIRECTIONS
1. To make the Tuscan Baked Chicken: Combine all the spices for the Tuscan blend in a jar with a tight-fitting lid. Divide the Tuscan spices in two equal parts in two small bowls: one part for rubbing the chickens before roasting. Mix the second half with vegetable oil or brown butter (ghee) to baste the chickens in the oven.
2. Pat the chickens dry with paper towels and season generously with the Tuscan spice blend inside and out. Let sit 1 hour in the refrigerator to allow the spices to penetrate the meat.
3. Preheat your oven to 425°F (210°C) and lightly grease a baking dish or roasting pan.
4. Line 2 halves of the garlic heads, sage, thyme, and red onion halves in the bottom of the roasting pan and arrange chickens on top. Insert a couple of pearl onions, peeled garlic, sage, rosemary, and thyme into the chickens. Add some more of the herbs, onion, and garlic around the birds.
5. Roast the chickens for 50-60 minutes, brushing with the Tuscan spice sauce every 15-20 minutes. An instant-read thermometer inserted into the thickest part of the breast or thigh should register 165°F (73°C). As you often transfer chickens in and out of the oven for brushing, you may have to roast it a little longer to compensate for the loss of temperature.
6. Once done, let chickens rest in the roasting pan at least 20 minutes before serving to let the meat re-absorbate the juices. No worries, the chickens won’t get cold and it will be the juiciest meat you’ll ever have. Garnish with fresh thyme, sage and serve the Tuscan oven-baked chickens with the Tuscan spice sauce and a side of mashed potatoes. Enjoy!
