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