Tuscan Roasted Chicken and Vegetables
|6||Roma tomatoes (about 1 lb total)|
|3||med zucchini (about ½ lb each)|
|3||tbsp olive oil|
|4||bone-in chicken breast halves (about 2½ lb), skin removed|
|4||cloves garlic, finely minced (about 4 tsp)|
|1||tsp finely grated lemon zest|
|1||tbsp fresh lemon juice|
|Freshly ground black pepper|
|1||tbsp chopped fresh rosemary or 1 tsp dried, crumbled|
Directions1.) Preheat the oven to 375 degree F. Cut the tomatoes lengthwise into quarters and remove the seeds. trim the zucchini and cut it in half crosswise. Then cut each piece in half lengthwise twice if the piece is thin and three times if it is thicker, so that the pieces are relatively uniform.
2.) Remove outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
3.) Put the vegetables in a large baking dish. Toss them with 2 tbsp of the oil and 1/4 tsp of the salt. Arrange the chicken pieces in the pan with the vegetables.
4.) In a small bowl, combine the remaining 1 tbsp oil and 1/2 tsp salt, the garlic, and lemon zest and juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper. Roast for 30 minutes, then give the vegetables a stir and add the rosemary. Return to the oven and roast until the chicken is just cooked all the way through and the vegetables are tender and beginning to brown, 20 to 30 minutes more.