I hated the name of this recipe (originally Italian-Seasoned Roast Chicken Breasts) but the flavors sounded really good. I really don't really associate Rosemary with Italian seasoning but whatevs. I had these bone-in chicken breasts and wanted to do something simple and quick with them. I had thought of stuffing them with some goat cheese but was short on time. Fennel Roasted Chicken Breasts (Adapted from Cooking Light ) 1 T Rosemary (chopped) 1 t lemon zest 2T lemon juice 2T olive oil 1T fennel seeds, crushed 3 cloves garlic, minced salt/pepper 4 bone-in chicken breasts* Combine all ingredients except the chicken breasts. Dry the chicken with paper towels. Loosen the skin by inserting fingers between meat and skin - gently. Rub mixture under the skin and on the top of the skin. Place chicken skin side up in a pan. Bake at 425 for 35 minutes or until done. They recommend spraying the pan and the top of the chicken with cooking spray. I did not find either necessa...