Monday, January 10, 2011

Tuscan Roasted Chicken with Fennel

This is a super easy and tasty one pot [pan] wonder. The lemon, garlic and rosemary is a fantastic combination.  You can add any veggies you have on hand. I added fennel to try something new. I know many of you may be leery of trying fennel, I know I was. In it's raw state is smells and tastes strongly of licorice, and not in a good way if you ask me. However, I was up for trying something new and I had heard that roasting it transforms the flavor and boy does it. My whole family gobbled it up. It was slightly caramelized and sweet and delicious, the perfect accompaniment to the roasted chicken.  Enjoy!

Recipe: (serves 4)
Ingredients:
3 medium zucchini
2 small bulbs fennel
3 medium carrots
1/2 head cauliflower
1 small leek
1 red bell pepper
3 tablespoons olive oil
3/4 teaspoon salt
4 skinless chicken breast halves
4 cloves garlic, finely minced
1 teaspoon finely grated lemon zest
1-2 tablespoons fresh lemon juice (~1/2 lemon if it's juicy)
Freshly ground black pepper
1 tablespoon chopped fresh rosemary

Directions:
Preheat the oven to 375'F
1. Chop all vegetables into fairly equal size chunks.  Remove the outer layer of the fennel bulb and discard.  Slice bulb in two and keeping the root end in tact slice it into eight equal pieces so each piece is held together by a piece of stem.
2. Arrange all the vegetables in a large baking dish. Toss them with 2 tablespoons of the oil and 1/4 teaspoon of the salt. Lay chicken pieces in the pan on top of the vegetables.
3. In a small bowl prepare the rub.  Stir together 1 tablespoon olive oil, 1/2 teaspoon salt, the garlic, lemon zest and juice.  Rub the mixture over the chicken in the pan. Season lightly with 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 cooked through to an internal temperature of 165'F and the vegetables are tender, about 20-30 minutes more.
We served ours up with a lightly dressed arugula salad, yum!

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