4 bone in skin on chicken breasts
1 Tbsp lemon pepper
2 lemons, quartered
4 medium red potatoes
2 medium zucchini
3 Tbsp fresh lemon juice
3 Tbsp canola oil
1/4 tsp garlic powder
1 tsp dried oregano
3/4 tsp Kosher salt
1/4 tsp ground pepper
Preheat oven to 450F.
Spray one large (or 2 small) rimmed sheet pan with non-stick spray.
Put the chicken, skin side up, on the sheet pan and sprinkle lemon pepper all over the chicken skin. Arrange lemon quarters around chicken.
Cut potatoes into 1 inch pieces and put into a bowl. Cut each zucchini into 1 inch pieces and put into a second bowl.
Whisk together sauce ingredients and pour half over the potatoes and the rest over the zucchini. Stir until the vegetables are well coated.
Add potatoes and sauce, in a single layer, on the sheet pan. Set zucchini aside for later.
Roast chicken and potatoes for 20 minutes.
Remove from the oven and put zucchini in between potatoes and chicken on the sheet pan. Return to oven and roast until a thermometer inserted into the chicken reads 170F, and the vegetables are tender (about 20 minutes).
Remove from oven and let the chicken rest for 10 minutes. Before serving squeeze the roasted lemon quarters over the chicken and vegetables.