Tuscan-style baked chicken with vegetables

Ingredients:

• 6 plum tomatoes (about 500 g)
• 3 medium zucchinis (about 220g each)
• 1 fennel root
• 3 tbsp vegetable oil, divided
• 3/4 tsp. salt, divide
• 4 cloves garlic, crushed
• 1 teaspoon lemon zest
• 1 tbsp lemon juice
• 4 boneless, skinless chicken breast halves (about 1 kg)
• 1 tbsp fresh chopped rosemary leaves or 1 tsp dried

Preparation:

1. Preheat oven to 190°C.
2. Cut the tomatoes into quarters lengthwise and remove the seeds. Trim the zucchini and cut it in half crosswise, then cut each piece in half lengthwise once if it's thin, and twice if it's thicker, to ensure the pieces are relatively even.
3. Remove the outermost layer from the fennel root and discard. Cut the root in half, leaving a portion of the root end attached to each half. Cut each half into 8 thin wedges, each wedge held in place by a small piece of root.
4. Place the vegetables in a large baking dish. Toss them with 2 tablespoons of oil and 1/4 teaspoon of salt. Place the chicken pieces in the dish along with the vegetables.
5. In a small bowl, combine 1 tablespoon oil, 0.5 teaspoon salt, garlic, lemon zest, and lemon juice. Rub the mixture into the chicken. Season with pepper.
6. Bake in the oven for 30 minutes, then stir the vegetables and add the rosemary. Bake for another 20–30 minutes, until the chicken is cooked through and the vegetables are tender and beginning to brown.