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