Lemon-garlic Chicken & Vegetablespoultry 3 teaspoon vegetable oil -- divided 3 teaspoon garlic -- minced & divided 1 teaspoon lemon peel -- grated 1/2 teaspoon thyme 1 1/2 teaspoon salt -- divided 1 fresh ground black pepper 2 lb chicken breast halves 1 without skin 3 small red onions -- quartered 1 bunch broccoli -- cut into spears 4 zucchini -- 1/2 then 1/4 1 lenthwi 1 red bell pepper -- cut in 1/2 strips Preheat oven to 450F. Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and 1/2 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 1/2 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: |
