Roasted Garlic/Brown Sugar Chicken with Red Potatoes, Carrots and Zucchini

Ingredients:
4 chicken breasts
8 red potatoes, quartered
1 bag of baby carrots
1 zucchini sliced
2 lemons, one sliced in wedges, 1 juiced
4 cloves of garlic, minced
2 tablespoons of brown sugar
4 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of freshly ground pepper

Directions:
Preheat oven to 450 Fahrenheit. Coat a large baking dish with 1 tablespoon of olive oil. Arrange lemon slices in a single layer along bottom of the dish.

Toss potatoes and veggies with 1 tablespoon of oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread over lemons in the baking dish and roast for 20 to 25 minutes or until potatoes begin to brown.

Meanwhile, heat the remaining 2 tablespoons of oil in a small skillet or over medium heat. Add the garlic  and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from heat and stir in the brown sugar and lemon juice.

Remove baking dish from oven and push aside veggies and potatoes and place chicken breasts in the middle. season the chicken with a little salt and drizzle with the garlic mixture.

Return to oven and cook for 15 to 18 more minutes. Remove from oven and serve how you please.

This is the picture from when I made it the very first time.