Tuscan Night

Roasted Chicken Thighs with Warm Tomato Pan Sauce

Zucchini & Spinach Skillet + Light Fennel Arugula Salad

Using Morning in Tuscany

This protein-forward, vegetable-rich Mediterranean meal is designed to deliver bold flavor without heavy starches or processed ingredients. It’s steady, satisfying, and finished in under an hour.

Ingredients

Protein

• 6–8 bone-in, skin-on chicken thighs

Produce

• 1 pint cherry tomatoes, halved

• 2 medium zucchini, sliced into half moons

• 3–4 cups fresh spinach

• 1 bulb fennel, shaved thin

• 3 cups arugula

• 1 lemon

• 1 small bunch fresh parsley, chopped

• 3–4 cloves garlic, thinly sliced

Pantry

• 4–5 tbsp good quality olive oil

• 1–2 tsp red wine vinegar

• Optional: shaved parmesan

From Milford Spice

• Morning in Tuscany blend

Instructions

Step 1: Roast the Chicken

1. Preheat oven to 425°F.

2. Pat chicken completely dry (this helps crisp the skin).

3. Rub with 1–2 tbsp olive oil.

4. Season generously on both sides with Morning in Tuscany (about 1½ tbsp total).

5. Place skin-side up on a sheet pan.

6. Roast 35–40 minutes until skin is crisp and internal temperature reaches about 175°F.

7. Rest 5 minutes before serving.

Step 2: Warm Tomato Garlic Pan Sauce

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Add sliced garlic and cook gently (do not brown).

3. Add halved cherry tomatoes.

4. Sprinkle with 1 tsp Morning in Tuscany.

5. Cook 6–8 minutes until tomatoes soften and release their juices.

6. Lightly press tomatoes with the back of a spoon.

7. Add a small splash (about 1 tsp) red wine vinegar.

8. Stir in chopped parsley.

9. Keep warm until ready to spoon over chicken.

Step 3: Zucchini & Spinach Skillet

1. Heat 1 tbsp olive oil in a separate skillet.

2. Add zucchini and cook 4–5 minutes until lightly golden.

3. Sprinkle with 1 tsp Morning in Tuscany.

4. Add spinach and cook just until wilted (1–2 minutes).

5. Finish with a squeeze of fresh lemon.

Step 4: Lightly Whisked Dressing

In a small bowl, whisk together:

• 2 tbsp olive oil

• Juice of ½ lemon

• ½ tsp Morning in Tuscany

Whisking lightly emulsifies the oil and lemon so the salad is evenly dressed — not heavy or oily.

Step 5: Fennel & Arugula Salad

1. Combine shaved fennel and arugula in a bowl.

2. Lightly drizzle with dressing.

3. Toss gently.

4. Optional: finish with shaved parmesan.

Plating

• Spoon zucchini and spinach onto plate first.

• Add chicken thigh slightly angled.

• Spoon warm tomato mixture over the top.

• Add salad on the side.

• Optional: light drizzle of olive oil or parmesan finish.