Tuscan Roasted Chicken and Vegetables

Show: Healthy Appetite with Ellie Krieger Episode: One Pot Cooking

Rated: 4 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
50 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 5 min

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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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Comments & Reviews

recipe Tuscan Roasted Chicken and Vegetables
Teri Columbia, SC 01-01-2010
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full of flavor
Rated: 5 stars out of 5

I love all of her dishes. This is an easy dinner to make.
recipe Tuscan Roasted Chicken and Vegetables
Rachel Greenbrier, TN 10-28-2009
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not the best dish
Rated: 2 stars out of 5

I love Ellie, but this was not the tastiest dish. I made this for my family and all of us agreed it was not a "do over". ... The flavors from the veggies were good but we really only wanted to eat the zucchini. The chicken was bland. If you do decide to try, don't skip the fennel. Although we did find that none of us wanted to actually eat the fennel, it did provide a very good addition to the overall flavor. Spent a lot of time chopping and cooking but not so much eating. For me there is nothing more frustrating than having a meal disappoint. Sorry EllieRead more
recipe Tuscan Roasted Chicken and Vegetables
joe brooklyn, NY 07-17-2009
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sounds delicious
Rated: 5 stars out of 5

im going to make tonight for dinner!
recipe Tuscan Roasted Chicken and Vegetables
Lyndsay mesa, AZ 03-09-2009
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Delicious!
Rated: 5 stars out of 5

I made this recipe for my husband and I it was super yummy. Very filling, tasty and easy to make. The tomatoes gave it great... flavor but we didnt care for eating them but the rest of the vegetables were great ( I added squash, and didnt use fennel.) We had left overs and the flavor was even better the next day.Read more
recipe Tuscan Roasted Chicken and Vegetables
Amy Chesapeake, VA 03-04-2009
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Tried this in the crockpot
Rated: 3 stars out of 5

My husband and I were pinched for time, so ended up taking this one out of the oven and finishing it in the crockpot. The... meal itself wasn't bad, but the crockpot definitely overcooked everything and turned the veggies into mush. As with the other Ellie recipes I've tested, this one was lacking flavor and needed a little something extra but I can't quite put my finger on what that is. When I make it again, and actually cook it in the oven, I'm going to add potatoes and play around with my spices a little. Read more
recipe Tuscan Roasted Chicken and Vegetables
kimberly apple valley, CA 01-30-2009
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YUM!
Rated: 4 stars out of 5

I made this one awhile ago and even though I found out I do not like roasted fennel it was still good.