Tuscan Roasted Chicken with Vegetables

Apologies for not having a photo - they were all so bad, I couldn't bear to subject you to any of them.

So this recipe is from Ellie Krieger's cookbook, The Food You Crave: Luscious Recipes for a Healthy Life. Well, I can tell you I will not be craving this recipe anytime soon!  The vegetables called for in the recipe are: plum tomatoes, zucchini and fennel. I cannot stand zucchini, so I substituted carrots. The recipe also calls for 4 chicken breast halves with the ribs. I only used 3 and could just barely get everything into my huge Le Creuset oval baking dish.

The recipe calls for baking at 375 degrees for 50-60 minutes (or until the chicken is cooked), and I took mine out at 50 minutes. This resulted in perfectly cooked, moist, interior of the chicken and overcooked edges of the chicken. And don't even get me started on the vegetables. They were completely undercooked! (Well, except for the tomatoes, which were disintegrating at this point.) It was kind of a disappointment. I want roasted vegetables with my roasted chicken! Golden, tender, slightly crispy, sweet and flavorful! Mine were practically raw! I don't have to wait 50 minutes for raw vegetables!

If I were to make this again (and I may because the lemon on the chicken was great and it was nice to get everything together, stick it in the oven and forget about it for awhile), I think I would crank up the heat and cook the vegetables longer than the chicken.