Ingredients
4 medium chicken-breast halves, skin & bone on (about 2 1/2 lb.)
4 ears corn
2 medium zucchini
4 large plum tomatoes
½ tsp. oregano leaves, dried
3 tbsp. lemon juice
1 tbsp. olive , or salad oil
1 tsp. basil, or 2 tbsp. chopped fresh basil, dried
½ tsp. sugar
¼ tsp. red pepper, crushed
Preparation
Preheat oven to 400 degrees.
Remove husks and silk from corn. With a serrated knife, cut each ear of corn crosswise into 3 pieces.
Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.
Place chicken breasts in a large roasting pan measuring about 17 x 11 x ½-inch.
Sprinkle with oregano and ½ tsp salt.
Arrange corn and zucchini around the chicken. Bake for 30 minutes.
Add the tomatoes. Bake for another 15 minutes or until juices run clear when chicken is pierced with a knife and vegetables are tender.
Mix lemon juice, olive or salad oil, basil, sugar, crushed red pepper, and ½ tsp salt.
Arrange chicken and vegetables on a large platter.
Brush chicken and vegetables with the lemon mixture.
