First off. I love Ellie Krieger. My neighbor, the cookbook guro, introduced me to The Food You Crave this spring. Ellie is fantastic. Healthy, light, filling. Check her out.
This week I made...
Tuscan Roasted Chicken and Vegetables.
6 roma tomatoes
3 med. zucchinis
1 bulb fennel
3 T. olive oil
3/4 t. salt
4 bone-in chicken breast halves
4 cloves of garlic, minced
1 t. finely grated lemon zest
1 T. fresh lemon juice
1 T. chopped fresh rosemary.
Preheat the oven to 375.
Cut the tomatoes lengthwise and into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise. Then cut each piece in half lengthwise.
Remove the outermost layer of the fennel bulb and discard. Cut the bulb in 8 thin wedges.
Put the vegetables in a large baking dish. Toss with 2 T. olive oil and 1/4 t. salt. Arrange the chicken in the pan with the vegetables.
In a small bowl, combine the remaining 1 T. olive oil and 1/2 t. salt, garlic, lemon zest and juice. Rub the mixture into the chicken. Season with a few turns of pepper. Roast for 30 min, then stir veggies and add rosemary. Roast for 20-30 minutes more.
Enjoy! (Now we just need a flight to Tuscany!)