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1
Heat the oven to 375 degrees.
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2
Split the chicken breast in half. Cut each half in 4 pieces of equal size for even roasting.
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3
Cut the fennel in half. Cut each half in 4 wedges.
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4
Cut the onion in half. Cut each half in 4 wedges.
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5
Cut the celery in 2 inch strips.
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6
Cut the carrot in half. Cut each half in 2 inch strips.
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7
Put all of the ingredients in a baking ban.
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8
Add the EVOO, oregano, some of the pecorino, salt and pepper to taste and toss to coat every thing well.
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9
Spread the ingredients evenly in the pan with the chicken pieces on top skin side up.
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10
Pour the wine into the bottom of the pan.
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11
Sprinkle the pecorino and a bit more oregano evenly over the top of all the ingredients.
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12
Cover tightly with aluminum foil.
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13
Bake for about 20-25 minutes.
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14
Remove the pan from the oven.
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15
Raise the oven temperature to 425.
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16
Remove the aluminum foil. Be careful of the steam that will be released.
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17
Put the pan back in the oven until the chicken and vegetables are golden brown, about 15 minutes.
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18
Arrange the chicken and all the vegetables on a platter and top with the pan juices. If you want a thicker sauce put the pan juices in a pan over a high flame and simmer until reduced by half.
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19
Serve immediately.
