Tuscan Roasted Chicken and Vegetables

I found this recipe in September in the USA Weekend Magazine. I beleive we can credit Ellie Krieger's CookSmart column. Her recipe called for 1 bulb of fennel and I did not have that in the house so I omitted that ingredient. I added 1 medium onion. It is a definite repeat in my kitchen.

6 Roma tomatoes (1 pound total)
3 Medium Zucchini (about 1/2 pound each)
3 Tbs. Olive Oil
3/4 tsp. salt
4 bone-in chicken breast halves, skin removed
4 cloves garlic, finely minced
1 tsp. finely grated lemon zest
1 Tb. fresh lemon juice
Freshly ground black pepper
1 Tb. chopped fresh rosemary or 1 tsp dried, crumbled

Preheat the oven to 375 degrees.
Cut the tomatoes lengthwise into quarters and remove the seeds.  Trim the zucchini tips and cut in half crosswise.  Then cut each piece in half lengthwise wise if the piece is then and three times if it is thicker, so that the pieces are relatively uniform. Cut the onion in wedges.

Put the vegetables in a large baking dish.  Ttoss them with 2 Tbs. of the oil and 1/4 tsp. of the salt.  Arrange the chicken pieces in the pan with the vegetables.

In a small bowl, combine the remaining 1 Tb. oil and 1/2 tsp. salt, the garlic, and lemon zest and juice.  Rub the mixture into the chicken in the pan.  Season with pepper to taste.  Roast for 30 minutes, then give the vegetables a stir and add the rosemary. Return to the oven and roast until the chicken is just cooked all the way through and the vegetables are tender and beginning to brown, 15 to 25 minutes more.