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Tuscan Roasted Chicken and Vegetables Recipe

Ingredients

How to make it

  • Preheat oven to 375
  • Cut the tomatoes lengthwise into quarters and remove seeds. Slice zucchini in half crosswise and then cut again in half lengthwise. Keep pieces a uniform size.
  • Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so each half retains part of the stem end. Cut each half into 8 thin wedges being sure to cut so each piece holds together.
  • Put veggies in a large roasting pan. Toss them with 2 T. oil and 1/4 t. of salt. Arrange the chicken pieces in pan with the veggies.
  • In a small bowl, combine remaining T. of oil, 1/2 t. salt, garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
  • Roast in oven for 30 minutes, then give the veggies a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the veggies are tender and have a nice golden "roasted" color.

Reviews & Comments 2

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    " It was excellent "
    jovi_nutt ate it and said...
    Yummm, sound perfect with a nice wine, just chillin on the deck! Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    sunny ate it and said...
    This looks wonderful. I can't wait to try this. = )
    Was this review helpful? Yes Flag

The Cook

crabhappychick Pittsburgh, PA

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