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Lemon-garlic chicken and vegetables
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| Artist: |
_ |
| Categories: |
Chicken, Fruits, Poultry, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| tsp | Vegetable oil -- divided | | 3
| tsp | Garlic -- minced & divided | | 1
| tsp | Lemon peel -- grated | | 1/2
| tsp | Thyme | | 1 1/2
| tsp | Salt -- divided | | | Fresh ground black pepper | | 2
| lbs | Chicken breast halves | | | Without skin | | 3
| small | Red onions -- quartered | | | 1 bn Broccoli -- cut into spears | | 4
| | Zucchini -- ?then ?/td> | | | Lenthwi | | 1
| | Red bell pepper -- cut in | | 1/2
| | " strips |
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Procedures:
| 1 | Preheat oven to 450°F. | | 2 | Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and ?teaspoon each salt & 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 ?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. | | 9 | recipe by : ladies" home journal - january 1994 |
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