| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 6 | Servings | ||
INGREDIENTS
| 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 | |
| Lenthwi | ||
| 1 | Red bell pepper — cut in | |
| 1/2 | " strips |
INSTRUCTIONS
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: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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