Tuscan Roasted Chicken And Vegetables Recipe

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Ellie Krieger on Food Network
Nutrition per serving    (USDA % daily values)
CAL
505
FAT
61%
CHOL
91%
SOD
55%

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Ingredients for 4 servings

1 teaspoon lemon zest

4 chicken breast halves skinless, bone-in (about 2 1/2 pounds)

1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried

3 medium zucchini (about 1/2 pound each)

1 tablespoon lemon juice

Freshly ground black pepper

4 cloves garlic, finely minced

1 bulb fennel

6 Roma tomatoes (about 1 pound)

3 tablespoons oil, divided

3/4 teaspoons salt, divided

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