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Roasted Chicken
Ellie Krieger's Tuscan Roasted Chicken and Vegetables. / Renee Comet/USA WEEKEND

There’s a lot to love about this lemon, rosemary and garlic-infused roast chicken dish. But my favorite part is the wonderful way its leftovers can be transformed into other glorious meals later in the week.

In fact, whenever I make this for my family, I double the recipe. It takes no extra time or effort, and it makes the following days’ lunches and dinners a breeze.

Tuscan Roasted Chicken and Vegetables

• 6 Roma tomatoes (about 1 pound total)
• 3 medium zucchini (about ½ pound each)
• 1 bulb fennel
• 3 Tbs. olive oil
• ¾ tsp. salt
• 4 bone-in chicken breast halves, skin removed (about 2½ pounds)
• 4 cloves garlic, finely minced (about 4 tsps.)
• 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 twice if the piece is thin and three times 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 in a large baking dish. Toss them with 2 Tbs. of the oil and ¼ 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 ½ 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.

Yield: 4 servings
Per serving (1 piece of chicken and 1½ cups vegetables): 410 calories, 15g carbohydrates, 56g protein, 13.5g fat (2g saturated), 5g fiber, 132mg cholesterol, 637mg sodium

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Here are some tasty ways to make the most of this two-(or three!) for-one meal deal:

Chicken and Vegetable Pesto Paninis. Shred the chicken and slice the vegetables, then layer them on a crusty whole-grain baguette spread with some prepared basil pesto. Top with shredded part-skim mozzarella cheese and grill until the cheese is melted and the bread is toasted.

Lemony Couscous Salad. Chop the chicken and vegetables and toss with about 4 cups cooked, cooled whole-wheat couscous. Add some torn fresh basil leaves and coarsely chopped fresh spinach leaves. Toss with a simple dressing of extra-virgin olive oil (about 2 Tbs.) and the juice of half a lemon; season with salt and pepper.

Chicken Minestrone Soup with Orzo. Dice the chicken and vegetables. Cook a large, diced onion and two minced cloves of garlic in a soup pot in a little olive oil. Add some dried oregano and basil, 4 cups of low- sodium chicken broth and a 28-ounce can of diced tomatoes with its juices. Bring to a boil, then stir in ½ cup orzo or other small pasta, the chicken and vegetables, and simmer until the pasta is tender, 10 to 15 minutes. Season with salt and pepper to taste.

Contributing editor and registered dietitian Ellie Krieger is best known as the host of Food Network’s Healthy Appetite. Her most recent cookbook is Comfort Food Fix: Feel Good Favorites Made Healthy.

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Ellie Krieger is host of the The Food Network’s hit show “Healthy Appetite,” which airs on The Cooking Channel. The author of three cookbooks, her latest is Comfort Food Fix: Feel Good Favorites Made Healthy. A registered dietitian, Ellie has helped out with First Lady Michelle Obama’s “Let’s Move” campaign and has teamed up with New York City SchoolFood initiative, where she created healthy, delicious menu items for students citywide.