Dilled Lemon Chicken and Roasted Vegetables

Chicken:

• 2 1/2 lbs. or large package boneless, skinless chicken thighs
• 2 T. olive oil
• zest and juice of one lemon
• minced garlic to taste - up to 6 cloves or 1 T.
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried dill
• Optional garnish - sliced green onions

Preheat oven to 450 degrees.  In a 9x13 or larger baking dish, combine the olive oil, zest, and spices.  If desired cut the chicken thighs into two pieces where the meat is thinner.  Stir or toss the chicken in the olive oil mixture until evenly coated.  Roast the chicken for 20 minutes, then add the lemon juice to the pan and return to the oven for 5 more minutes.

Vegetables:

• 3-4 red peppers cut into bite-sized pieces (Cut up as many peppers as can fit into roasting pan in a single layer)
• 1 bunch asparagus - snap off woody ends and snap spears into bite-sized pieces OR another vegetable of your choice such as julienned zucchini or yellow squash, cauliflower florets, or snap peas (8 mins.)
• olive oil
• salt & pepper to taste

Add the peppers to a roasting pan, drizzle with olive oil, salt & pepper,  toss to coat, and spread in an even layer.  Put the peppers and the chicken in the oven at the same time.  Roast the peppers for 15 minutes, then remove quickly to stir.  If using zucchini or yellow squash, add to the pan at the 15 minute mark & toss with the red peppers along with a bit more olive oil and salt & pepper if needed.  Roast the peppers for 15 minutes more, or until blackened in spots.  If using asparagus, toss with the peppers during the last 10 minutes so that the pieces will retain some crispness.

Serve the vegetables on a platter with the chicken arranged on top.  Pour the juices over all and garnish the chicken with green onion if desired.  (Or just serve it in the roasting pan!)

I derived the method of roasting the chicken from this Rachel Ray recipe.  To use chicken breasts instead of thighs, I recommend following the original recipe as far as adding some chicken broth or white wine with the lemon juice at the end.

Serve with favorite starch such as mashed cauliflower or potatoes, quinoa, rice, or couscous