LEMON CHICKEN

Ingredients:

2 tbsp. Olive or salad oil

½ small bunch broccolis (about 8 ounces)

4 small red potatoes (about 8 ounces)

1 small red pepper

1 small onion

2 large chicken-breast halves

Salt

1 tbsp. Lemon juice

½ tsp. dried thyme leaves

¼ tsp. pepper

Place olive or salad oil in 13” x9” roasting pan. Preheat oven to 425° F and once heated place the pan in oven. Cut broccoli into 2”x1” pieces, cut each potato into quarters, cut red pepper into ¾ - inch-wide strips, cut onion into 8 wedges.

Sprinkle chicken – breast halves with ¼ teaspoon salt. Place chicken, skin –side down, in hot oil in roasting pan. Roast 5 minutes or until chicken skin is browned remove roasting pan from oven; turn chicken breasts skin – side up. Add vegetables to roasting pan, sprinkle chicken and vegetables with lemon juice, thyme, pepper, and ¾ teaspoon salt. Roast 30 minutes or until juices from chicken run clear when pierced with a knife and vegetables are tender, stirring once half-way through cooking time.

When chicken is done, arrange chicken and vegetables on 2 dinner plates. Add 2 tablespoons hot water to drippings in roasting pan, stirring to loosen brown bits from bottom of pan; pour over chicken.