| 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
A Message from our Provider:
“Don’t confuse God’s patience with his final response”