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Measurements

Lemon-Garlic Chicken and Vegetables

Yield: 6 Servings

3 ts Vegetable oil -- divided
3 ts Garlic -- minced & divided
1 ts Lemon peel -- grated
1/2 ts Thyme
1 1/2 ts Salt -- divided
Fresh ground black pepper
2 lb Chicken breast halves without skin
3 sm Red onions -- quartered
1 bn Broccoli -- cut into spears
4 Zucchini -- 1/2 then 1/4 Length wise
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.
Source: Ladies' Home Journal


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