Vegetables add seasonal colour to this dish.
4 ears of corn
2 medium-size zucchini
4 plum tomatoes
4 chicken-breast halves
1/2 teaspoon dried oregano leaves
3 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
2 tbsp fresh basil, chopped (or 1 tsp dried basil leaves)
1/2 tsp sugar
1/4 tsp dried red pepper flakes
Step 1. Preheat oven to 400ºF. Remove husks and silk from corn. With a serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3" chunks. Slice each tomato lengthwise in half.
Step 2. Place chicken breasts in a large roasting pan (17" x 11-1/2"); sprinkle with oregano and 1/2 teaspoon of salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables for at least 30 minutes. Add tomatoes to pan and bake 15 minutes longer or until vegetables are tender and juices run clear when chicken is pierced with a knife.
Step 3. In a measuring cup, mix lemon juice, olive oil, basil, sugar, red pepper flakes and 1/2 teaspoon salt. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture and serve (skin from chicken can be removed before serving if preferred).