Lemon-garlic chicken and vegetables

6 servings

Ingredients

Quantity Ingredient
3 teaspoons Vegetable oil -- divided
3 teaspoons Garlic -- minced & divided
1 teaspoon Lemon peel -- grated
½ teaspoon Thyme
1½ teaspoon Salt -- divided
Fresh ground black pepper
2 pounds Chicken breast halves
Without skin
3 smalls Red onions -- quartered
1 bunch Broccoli -- cut into spears
4 Zucchini -- 1/2 then 1/4
Lenthwi
1 Red bell pepper -- cut in
½ \" strips

Directions

Preheat oven to 450F. Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and ½ teaspoon each salt & pepper in large bowl. Add chicken and onions; toss well to coat. Spread on jelly-roll pan and roast 40 minutes. Meanwhile, in another bowl combine remaining 2 teaspoons each oil and garlic, 1 teaspoon salt and ½ teaspoon pepper. Add remaining vegetables; toss well. Spread on another jelly-roll pan. Halfway through roasting chicken, add vegetables to oven and continue roasting both pans 20 minutes more.

Recipe By : Ladies' Home Journal - January 1994 From:

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