Tuscan Roast Chicken Or Pork

New versions of Tuscan roast chicken and pork.

Chicken

• 1 big roasting hen (or just whole chicken)
• dice sage, rosemary and garlic and add salt/pepper to make rub
• rub inside chicken and truss (tie legs and wings tight to body and plump)
• rub outside and add some olive oil
• pan fry on stove burner in big 3-5 qt pot you can put in oven on all sides til golden brown
• put in 400 degree oven for 1/2 hr
• prepare potatoes -
• small red potatoes cut in half or medium cut in quarters
• dice sage, rosemary and garlic (same as above) and put on potatoes and add olive oil; let sit
• when chicken done as above -
• add white wine (chardonnay or similar) nd put back for 15-20 min at 350
• put potatoes on cookie sheet and roast with chicken (might take extra 5min while chicken rests) undo truss and cut up chicken; serve with roasted potatoes

Pork

• get a loin with bone-in (looks like 5-6 pork chops still together) or could use boneless
• cut slit in pork end to end above bone (not all the way thru)
• dice sage, rosemary and garlic (same as above) and put 1/2 in slit and truss up
• cut up onion, leek, celery, carrots (they cut pretty small - I would leave chunkier)
• put veggies as bed in 3-5 qt pot; put pork on top and rub with mix (bottom side first) and olive oil and turn and do other side
• roast for about 15min at 400 and 1 - 1 1/2 hr at 325 with some wine (not too much)
• they pureed veggies but I think would keep as is (especially if somewhat chunky)

White wine (pinot grigio or chardonnay) but always room for sangiovesse (you should be able to get cheaper like Citra or Cal brand) - would also work with good German/Cal Reisling