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.