Best Tuscan Roasted Chicken And Vegetables Recipes

TUSCAN ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.
• 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 stem.
• Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.
• In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
• Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.
• Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables)

TUSCAN ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 375 F. Cut tomatoes lengthwise into quarters. Cut zucchini in half lengthwise once and then 2 or 3 more times. Remove outer layer of fennel and discard. Cut bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges, held together by a little bit of stem. Put vegetable in baking dish. Toss with 2 Tbs of oil and 1/4 tsp of salt. Arrange the chicken pieces on top. In a small bowl, combine remaining 1 Tb oil and 1/2 tsp salt, garlic, lemon zest and juice. Rub mixture into the chicken in pan. Season with pepper. Roast 30 min. Stir vegetables and add rosemary. Continue roasting until chicken is just cooked and vegetables are tender and beginning to brown, 15 to 25 min more.