Lemon-Garlic Chicken and Vegetables

• 3 teaspoons vegetable oil divided
• 3 teaspoons garlic minced, divided
• 1 teaspoon lemon zest grated
• 1/2 teaspoon thyme
• 1 1/2 teaspoons salt divided
• 1 x black pepper freshly ground
• 2 pounds chicken breast halves, boneless, skinless skinless
• 3 small red onion quartered
• 1 bunch broccoli florets cut into spears
• 4 each zucchini cut in 1/2, then 1/4 lengthwise
• 1 each sweet red bell peppers cut into 1/2 inch strips

1. Preheat oven to 450F (230C).
2. Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and 1/2 teaspoon each salt andamp; pepper in large bowl.
3. Add chicken and onions; toss well to coat.
4. Spread on jelly-roll pan and roast 40 minutes.
5. Meanwhile, in another bowl combine remaining 2 teaspoons each oil and garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
6. Add remaining vegetables; toss well.
7. Spread on another jelly-roll pan.
8. Halfway through roasting chicken, add vegetables to oven and continue roasting both pans 20 minutes more.

vegetable oil, garlic, lemon zest, thyme, salt, black pepper, chicken breast halves, red onion, broccoli, zucchini, sweet red bell peppers

Taken from recipeland.com/recipe/v/lemon-garlic-chicken-vegetables-44582 (may not work)