Lemon chicken with vegetables

6 servings

Ingredients

Quantity Ingredient
3 teaspoons Oil, divided
3 teaspoons Minced garlic
1 teaspoon Grated lemon peel
½ teaspoon Thyme
1½ teaspoon Salt, divided
Freshly ground black pepper
6 Chicken thighs, skinned
3 smalls Red onions, quartered
1¼ pounds Broccoli, cut in spears
4 Zucchini, quartered by lengh
1 medium Red pepper, cut in strips

Directions

Preheat oven to 450. Combine 1 teaspoon each of the oil and garlic with the lemon peel, thyme, and ½ teaspoon each of salt and pepper in a bowl. Add the chicken and onions: toss well to coat.

Spread out on a jelly roll pan and roast for 40 minutes.

Meanwhile, in another bowl, combine the remaining oil and garlic, 1 teaspoon salt, and ½ teaspoon pepper. Add the remaining vegetables: toss well. Spread out on another jelly roll pan. Halfway through the roasting time for the chicken, place vegetables in the oven and roast both pans for the final 20 minutes. Typed by Monica Willyard. Submitted By MONICA WILLYARD On 07-07-95

Related recipes