Tuscan Roasted Chicken and Vegetables

As found in Ellie Krieger's "The Food You Crave: Luscious Recipes for a Healthy Life"

Serves 4
410 calories:
13.5 G total fat: 8.2 G mono, 2 G poly, 2 G sat; 56 G protein; 15 G carb; 5 G fiber; 123 MG chol; & 637 MG sodium

Ingredients:

• 6 Roma tomatoes (about 1 lb total)
• 3 medium zucchini (about 1/2 lb each)
• 1 bulb fennel
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 4 bone-in chicken halves (about 2 1/2 lbs), skin removed (we use boneless chicken breasts)
• 4 cloves garlic, finely minced (about 4 teaspoons)
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Instructions:

1. Preheat the oven to 375 degrees F
2. Cut the tomatoes lengthwise into quarters and remove seeds.  (we tend to leave the seeds in)
3. Trim zucchini and cut in half crosswise. Cut each piece in half lengthwise twice if the piece is thin and three times if it is thicker, so that the pieces are relatively uniform.
4. Remove the outhermost 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.
5. Put the vegetables in a large baking dish.  Toss them with 2 tablespoons of olive oil and 1/4 teaspoon of salt.  Arrange the chicken pieces in the pan with the vegetables.
6. In a small bowl, combine the remaining 1 tablespoon oil and 1/2 teaspoon salt, the garlic, and lemon zest and juice.  Rub the mixture into the chicken in the pan.  Season with a few turns of pepper.  Roast  for 30 minutes, then give the vegetables a stir and add the rosemary.  Return to the oven and roast until the chicken is just cooked all the way through and the vegetables are tender and beginning to brown, 20 to 30 minutes more.  

This was first made by Erin and Jason on one of their indoors date nights in Jason's Silver Spring apartment on x/xx/10.