Ingredients
- 4 zucchini
- 3 onions quartered (red)
- 1 black pepper (fresh ground)
- 1 bunch broccoli spears (cut into)
- 1 bell pepper in (red cut)
- 1/4 lenthwi
- 2 pounds chicken breast without skin (halves)
- 3 teaspoons vegetable oil divided
- 3 teaspoons garlic (minced)
- 1 1/2 teaspoons salt divided
- 1 teaspoon lemon peel (grated)
- 1/2 teaspoon thyme
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.