Recipe

Tuscan Roasted Chicken And Vegetables Recipe

	Crabhappychick / All my dishes 1 year, 7 months ago I got this from the Food Network last year and make it often. The flavors are wonderful! And its easy to make, too. LOVE the fennel and the nice melding of roasted veggie and chicken flavor! Prep:15m Cook:50m Servings:4	Crabhappych
	tuscan fresh onedish

Does this look good? Yeah! / Nope

Fans

flo1

sunny

jovi_nutt

Ingredients

6 Roma tomatoes (1 pound)

3 medium zucchini (about 1 1/2 pounds total)

1 bulb fennel

3 T. olive oil, divided

3/4 t. salt, divided

4 cloves garlic, finely minced

1 t. lemon zest

1 T. lemon juice

4 chicken breast halves, skinless, bone-in

fresh ground black pepper (is there any other kind?!)

1 T. fresh chopped rosemary leaves or 1 t. dried

Directions

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.

Recent Gawkers