Tuscan Roasted Chicken and Vegetables

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Rated 4 stars out of 5
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  • Read 43 Reviews
Total Time:
1 hr 5 min
Prep
15 min
Cook
50 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 6 Roma tomatoes (about 1 pound)
  • 3 medium zucchini (about 1/2 pound each)
  • 1 bulb fennel
  • 3 tablespoons oil, divided
  • 3/4 teaspoons salt, divided
  • 4 cloves garlic, finely minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 4 chicken breast halves skinless, bone-in (about 2 1/2 pounds)
  • Freshly ground black pepper
  • 1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried

Directions

Preheat the oven to 375 degrees F.

Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.

Remove the 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.

Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.

In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.

Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables)

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Newest Ratings and Reviews

Read all 43 reviews

  • on January 31, 2013

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    Great chicken dish! this is one of the few ways I will eat chicken.

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  • on November 04, 2012

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    SO TASTY. We could only find these big hulking bone-in chicken breasts (we're generally thigh peopleand were afraid they'd dry out by the time they were done but they were very juicy and flavorful. (We had some leftover fresh thyme so we threw that in with the rosemary. My husband and I are such fans, Ellie - bummed you won't be back for the Food & Wine Festival in GR next weekend.

    people found this review Helpful.
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  • on February 23, 2012

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    Very easy & tasty. I used thighs instead of the chicken breasts & it was delicious.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
410
 
Total Fat
13.5g
 
Saturated Fat
2.2g
 
Monounsaturated Fat
8.2g
 
Polyunsaturated Fat
2g
 
Cholesterol
132mg
 
Sodium
640mg
 
Carbohydrates
15g
 
Protein
56g
 
Fiber
5g
 

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