Savory Roasted Chicken with Veggies

2 lbs chicken breast cut into 6 cutlets
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 large vidalia onion
3 garlic cloves
2 lemons
2 tbsp extra virgin olive oil
1 tbsp black pepper
1 tbsp thyme
1 tbsp rosemary
1 tbsp parsely
1 tbsp salt

slice bell peppers and onions.
coursely chop garlic
roll lemons for juice. cut one in half, slice the other.
split chicken breasts (if needed)

spray 9x13 baking pan with non-stick spray
place cutlets in pan however they'll fit
pour one tbsp of EVOO over the chicken
place peppers, onions and sliced lemon over top of the chicken
add spices to taste (i use way more than a tbsp on some, and i add whatever else i feel like)
squeeze juice of second lemon over entire pan
pour other tbsp of EVOO over entire pan

cook at 350 for 45 mins or until chicken is done.

(sometimes i cover mine with plastic wrap and let it sit in the fridge for a while)

makes 6 1-cutlet servings

Number of Servings: 6

Recipe submitted by SparkPeople user PIBBLELVR.