Roast Chicken Parts And Vegetables

• 3 Tbsp. vegetable oil
• 3 tsp. minced garlic
• 1 tsp. grated lemon peel
• 1/2 tsp. thyme
• 1 1/2 tsp. salt
• dash of pepper
• 6 chicken parts, skinned (2 lb.)
• 3 small red onions, quartered
• 1 1/4 lb. broccoli spears
• 4 zucchini, halved, then quartered
• 1 red pepper, cut in 1/2-inch strips

1. Preheat oven to 450u0b0.
2. In large bowl, combine 1 teaspoon oil, garlic, lemon peel, thyme and 1/2 of the salt and pepper.
3. Add chicken and onions; toss well to coat evenly.
4. Place in a 14-inch pan; roast for 40 minutes.
5. Combine remaining oil, garlic, salt and pepper with vegetables in bowl, getting them well coated.
6. The last 15 to 20 minutes, add vegetables to the chicken; continue roasting until tender.
7. (Low-fat.)

vegetable oil, garlic, thyme, salt, pepper, chicken, red onions, broccoli spears, zucchini, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324774 (may not work)