Lemon-Garlic Chicken and Vegetables Lhj

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.