Lemon-garlic Chicken And Vegetables

Objection: I can profit as much by staying at home and reading the Scripture or some good book; it is the word of God which they preach, and it is that which I read at home. The books that are written by learned men are better than the sermons that are preached by our ministers. Answer: What foolish pretences are these against the plain command of God and our own necessary duty! When God hath appointed you your duty, will He allow you to forsake it upon your own reason, as if you were wiser than God, and knew what will profit you better than He?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats			6	Servings

INGREDIENTS

3	t	Vegetable oil, divided
3	t	Garlic, minced & divided
1	t	Lemon peel, grated
1/2	t	Thyme
1 1/2	t	Salt, divided
		Fresh ground black pepper
2	lb	Chicken breast halves
		Without skin
3		Red onions, quartered
1		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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