I made this for dinner tonight and the family enjoyed it. It was aromatic while cooking, beautiful for serving up and quite tasty. It is an Ellie Krieger recipe. I altered it just bit for my family?s taste and it was just great. I would make this for company.

Tuscan Roasted Chicken and Vegetables
3-large red ripe tomatoes, coarsely chunked up
2-large zucchinis, sliced into 4" strips
4 leeks (bulbs only) cleaned and chopped into about 1" pieces
olive oil
kosher salt
4-bone-in chicken breast halves
6-cloves of garlic, pressed
zest from 2 lemons
juice from 2 lemons
freshly ground black pepper
freshly ground garlic pepper
1-tspn dried rosemary

Preheat oven to 375 degrees. Place prepared tomatoes, zucchinis, and leeks in roasting pan and sprinkle with olive oil to coat and salt to taste. Toss with hand to be sure all is mixed well. Add the chicken breasts to the pan. In a small bowl mix some more olive oil, salt and remaining ingredients to make a paste. Rub 1/4 of the total paste into each chicken breast. Roast in preheat oven uncovered fro 40 minute. Remove from oven; stir veggies and return to oven for additional 40 minutes. Serves 4.

Susana in Louisiana

http://www.nancyskitchen.com