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Lemon-Garlic Chicken And Vegetables

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Vegetable oil - divided

  2. 3 teaspoons 15ml Garlic - minced and divided

  3. 1 teaspoon 5ml Lemon peel - grated

  4. 1/2 teaspoon 2 1/2ml Thyme

  5. 1 1/2 teaspoons 7 1/2ml Salt - divided

  6. Fresh ground black pepper

  7. 2 lbs 908g / 32oz Chicken breast halves

  8. Without skin

  9. 3 Red onions - quartered (small)

  10. 1 Broccoli - cut into spears

  11. Zucchini - 1/2

  12. Lengthwise 1 Red bell pepper - cut in

  13. 1/2 Strips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450F. Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and 1/2 teaspoon each salt and pepper in large bowl. Add chicken and onions; toss well to coat.

  2. 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.

  3. 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.

  4. Recipe By: Ladies' Home Journal - January 1994

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