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: