Tuscan Roasted Chicken and Vegetables Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 - roma tomatoes
  • 3 - medium zucchini, about 1-1/2 pounds
  • 1 - bulb fennel
  • 1 tablespoons - olive oil
  • 3/4 teaspoons - salt
  • 4 - boneless or bone in chicken breast, skinless
  • 4 cloves - garlic
  • 1 teaspoons - finely grated lemon zest
  • 1 tablespoons - fresh lemon juice
  • - freshly ground pepper
  • 1 tablespoons - chopped fresh rosemary, or 1 tsp dried, crumbled
  • - cooking spray
  • Directions:

    Preheat oven to 375 degrees.

    Cut the tomatoes lengthwise into quarters and remove seeds. Trim the zucchini tips and cut in half crosswise. Then cut each piece in half lengthwise to make strips.

    Remove outermost layer of 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.

    Spray a large baking dish with cooking spray and put the vegetables in pan. Toss with olive oil, ¼ t. salt and pepper. Arrange chicken pieces in the pan with vegetables.

    In a small bowl, combine remaining salt, garlic and lemon zest. Rub mixture into the chicken. Season with pepper to taste.

    Roast for 30 minutes, stir vegetables and add rosemary. Return to oven and roast until chicken is just cooked all the way through and the vegetables are tender and beginning to brown – 15-30 minutes.

    Brief Description

    Italian style roasted chicken with vegetables.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 35 min
    Cook Time: 1 hour(s)

    Posted By:


    Posted On:

    July 26, 2014

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