Tuscan Roasted Chicken and Vegetables

We made this recipe last night. The recipe comes from Ellie Krieger’s book, The Food You Crave, on page 210. As we’ve noted previously, Ms. Krieger is a professor of nutrition and public health at NYU. Her recipes emphasize the wonderful flavor of foods without heavy sauces. This recipe is excellent. We had the leftovers tonight, and it was just as good.

We recommend serving this dish with mashed potatoes or with the roasted winter vegetables listed as a separate blog entry.

6 Roma tomatoes (about 1 lb. total)

3 medium zucchini (about ½ lb. each)

1 bulb fennel

3 Tbsp olive oil

¾ tsp salt

4 bone-in chicken breast halves (about 2½ lb.), skin removed

4 cloves garlic, finely minced (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

  1. Preheat the oven to 375℉.
  2. 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 the it is thicker, so that the pieces are relatively uniform.
  3. 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 the stem.
  4. Put the vegetables in a large baking dish. Toss them with 2 Tbsp of the oil and ¼ tsp of the salt. Arrange the chicken pieces in the pan with the vegetables.
  5. In a small bowl, combine the remaining 1 Tbsp oil and ½ 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.

Serves 4.

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