Tuscan Roasted Chicken and Vegetables

Instructions

1. Preheat oven to 375 degrees. Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform. Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem. Put the vegetables into a large baking pan. Toss them with the 2 tbsp of olive oil and 1/4 tsp salt. Arrange the chicken pieces in the pan with the vegetables. In a small bowl combine 1 tbsp of oil, 1/2 tsp salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with pepper. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for an additional 20 to 30 minutes until the chicken is done and the vegetables are tender and beginning to brown. Serve and enjoy! Cut off bone and into little pieces for your little one (serving size is between 1/2 cup and 3/4 cup). If pureeing cut up chicken and veggies and place in food processor with a little water.