Roasted Chicken with Italian Vegetables


6 Roma Tomatoes (about 1 lb.)

3 medium zucchini (about 1-1 ½ lbs)

1 bulb of fennel

3-4 Tbsp Flying Olive Milanese Gremolata Extra Virgin Olive Oil, Flying Olive Tuscan Herb Extra Virgin Olive Oil, or a Dipping Oil of Choice, divided

¾ tsp sea salt

4 bone in chicken breast halves, skin removed, about 2 ½ lbs

1 tsp lemon zest

1 Tbsp freshly squeezed lemon juice

Freshly ground black pepper

1 Tbsp fresh rosemary leaves stripped from stems, and chopped fine, or 1 tsp dried rosemary


Heat the oven to 375 degrees.

Place 1 Tbsp Flying Olive Milanese Gremolata EVOO in a large baking pan and rub sides and bottom. Cut the tomatoes lengthwise into quarters and remove seeds.  Place in the pan.  Cut the zucchini into wedges, about the same size as the tomatoes, and add to the pan.  Remove the outer leaves and stalks from the fennel bulb.  Cut in 2 and cut each half into thin wedges.  All the pieces of fennel should be attached by the stem of the pieces.  Add 2 Tbsp of Flying Olive Gremolata EVOO, ¼ tsp salt and toss. Place the chicken pieces on top (don't forget to remove the skin).

In a small bowl, combine the remaining 1 Tbsp of Flying Olive Milanese Gremolata EVOO, ½ tsp salt, garlic, lemon zest, and lemon juice.  Rub the mixture into the chicken breasts in the pan.  Season with pepper to taste.  Roast for 30 minutes.  Take the dish out of the oven, remove the breasts to a plate, and give the vegetables a good stir. Sprinkle a little rosemary on the veggies.  Place the breasts back over the vegetables and sprinkle the remaining rosemary over the breasts.  Put back in the oven for about 15-25 minutes.  The chicken should just be cooked through (165 degrees), the veggies tender, and both veggies and chicken should be slightly browned.

Adapted from a recipe by Ellie Krieger, host of the Food Network's Healthy Appetite

Submitted by Barb L.