Roast Chicken with Vegetables

2 Tablespoons olive oil3-4 chicken breasts
½ tsp salt
½ tsp freshly ground black pepper
8 small red potatoes
2 tablespoon fresh thyme leaves
2 tablespoon lemon zest
12 oz. broccoli florets

Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Sprinkle both sides of chicken with a total of ¼ tsp salt and ¼ tsp pepper, then lay them down in oil. Cut potatoes into ¾-inch wedges and add to pan around chicken. Cook, covered, shaking pan often, until chicken is golden brown, about 7 minutes. Turn chicken over and stir any browned potatoes. Sprinkle chicken and potatoes with thyme leaves and lemon zest. Place broccoli over chicken and potatoes and sprinkle with ¼ tsp salt and pepper. Put uncovered pan in the oven. Cook until potatoes are tender when pierced, stirring once, 15-20 minutes.

Serves 4
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