I am really starting to love cooking meals by Ellie Krieger. Her recipes are always so healthy and delicious. The chicken noodle soup recipe is by far one of my favorites, and this Tuscan Roasted Chicken is also something I'll definitely make again. It's a fairly simple recipe - just calls for some chicken breasts (bone-in) and a few vegetables, but the end result is extremely satisfying and delicious. Plus I got to use my new roaster which was an extra bonus!!
Tuscan Roasted Chicken and Vegetables
Prep Time: 15 min
Cook Time: 50 min
Servings: 4
Ingredients:
6 roma tomatoes
3 medium zucchini (~1/2lb each)
1 bulb fennel (which is also known as Anise, which is what Raki is made of!)
3 tbl oil, divided
3/4 tsp salt, divided
4 cloves garlic, finely minced
1 tsp lemon zest
1 tbl lemon juice
4 chicken breast halves skinless, bone-in (~2.5lb)
Freshly ground black pepper
1 tbl fresh chopped rosemary leaves, or 1 tsp dried
Directions
1. Preheat oven to 375 degrees F
2. Cut the tomatoes lengthwise into quarters and remove the seeds.
3. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thina dn twice if it is thicker, so that the pieces are relatively uniform.
4. Remove the outermost layer of the fennel bulb and discard.
5. Cut the bulb in half so that each half retains part of the stem end.
6. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
7. Put the vegetables into a large baking pan (or roaster).
8. Toss them with 2 tbl oil and 1/4 tsp salt. Arrange the chicken pieces in the pan with the vegetables.
9. In a small bowl, combine 1 tbl oil, 1/2 tsp salt, garlic, lemon zest, and lemon juice.
10. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
11. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary.
12. Cook for about 20-30 minutes more until the chicken is done and the vegetables are tender and beginning to brown.
