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. Recipe By : Ladies Home Journal - January 1994 From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (572g)|
|Recipe Makes: 6|
|Calories from Fat: 40 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 86.6mg||27 %|
|Sodium 158.5mg||5 %|
|Potassium 1307.6mg||34 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 19.9g|
|Protein 40.7g||58 %|
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Calories per serving: 300
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