LEMON FENNEL ROASTED CHICKEN AND VEGETABLES ENJOY DAN:

LEMON FENNEL ROASTED CHICKEN AND VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breasts, pound with a meat mallet to 3/8-inch, thick

2 tablespoons grape-seed oil

1 tablespoon EACH lemon juice, dried oregano, and dried basil

Sea salt and Seasoned Pepper Medley to taste

ROASTED VEGETABLES:         

2 carrots cut diagonally into slices

2 sweet potatoes, peeled and cut into chunks

3 tomatoes cut into wedges

1 red onion, cut into wedges

3 garlic cloves, sliced

1 fennel bulb, halved and sliced

Drizzle of olive oil

1 teaspoon EACH dried oregano, dried thyme, sumac powder, and paprika

1/2-teaspoon EACH lemon juice, and sea salt to taste

DIRECTIONS: (preheat oven to 425 F)

1.   In a bowl mix together lemon juice, oregano, basil, and S. &.P.

2.   Pour over chicken and rub into the meat.

3.   Let sit 30-40 minutes.

4.   In another bowl mix the vegetables with oil and seasoning.

5.   Arrange in prepared baking dish.

6.   Nestle the chicken between the vegetables, cover with foil.

7.   Drizzle with olive oil.

8.   Bake for 1 hour and 15 minutes or until the chicken is done and the vegetables are cooked through.

ENJOY DAN:                                          BON-APPETITE!!