Tuscan Chicken with Roasted Vegetables


Prep Notes

Your house will smell heavenly while this is roasting.  It's a classic Mediterranean meal. Although this recipe was created to serve 4 people, 1/2 of a chicken breast is a serving (3-4oz so you could actually feed more people, assuming they are not really hungry people.   

Cooking Time

60 minutes

Yields

4-6

Ingredients

6 Roma Tomatoes, seeded and cut into quarters

3 zucchini, cut in half, then cut in wedges

1fennel bulb, trim ends then cut in wedges

2 T.EVOO

 ¼ tsp salt

Place veggies in roasting pan.  Drizzle oil over all, sprinkle with salt and toss to coat.

4 skinless bone-in chicken breasts

3 cloves garlic, minced

1T. EVOO

½ tsp salt

Lemon zest

1T. fresh lemon juice

Directions

Mix garlic, salt, olive oil, lemon juice and zest then rub this paste on the chicken

Place chicken over veggies in pan. 

Bake at 375 for 30 minutes.  Stir then top with 1 T. chopped fresh rosemary. Return to oven and cook 30 minutes more. 

Enjoy!!

Credit

Ellie Krieger, Food Network