Italian-Seasoned Roast Chicken Breasts

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1 tablespoon chopped fresh rosemary

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

4 teaspoons extra-virgin olive oil

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, minced

4 bone-in chicken breast halves (about 3 pounds)

Cooking spray

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