Baked Chicken, Potatoes and Zucchini in a Buttery, Lemony Garlic Sauce

Ingredients:

4 boneless, skinless chicken breasts

sea salt and fresh black pepper

4 - 5 cups cubed potatoes (if the peels look good, leave them on unless you dislike them)

4 - 5 cubs cubed zucchini (cut it a little bigger than the potatoes), peels on, some of the seeds scraped out

1 large yellow onion, thickly sliced

6 cloves garlic, sliced

1 cup chicken broth

2 tablespoons melted butter

the zest of 1 lemon, then quarter it

Sauce:

2 tablespoons butter

4 cloves garlic

3/4 cup broth

1/2 cup heavy cream or half & half

1 tablespoon cornstarch

the zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon chopped parsley

Instructions:

1. Preheat oven to 400 degrees F. Place the chicken breasts in a large roasting pan, big enough to hold the vegetables too (they don't have to be in a single layer). Season it well with salt and pepper.
2. Add the vegetables to the pan with the lemon quarters (don't squeeze them) placing them all around the chicken. Sprinkle them with salt and pepper.
3. Whisk the broth, butter and lemon zest together with a few good dashes each of salt and pepper. Pour it over the chicken.
4. Bake about 40 - 45 minutes until the chicken is cooked through and the vegetables are tender. Toss the vegetables at the halfway mark.

Make the sauce:

5. In a medium saucepan melt the butter over low heat and add the garlic with a dash of salt, cook until fragrant about 2 minutes.
6. Add the broth and then whisk in the half & half. Turn heat up to medium-high and bring to a simmer.
7. In a small bowl whisk the cornstarch into 2 tablespoons water until dissolved. Add it slowly to the broth, whisking constantly. Bring to a simmer and cook 5 minutes, stirring often.
8. Remove from heat and whisk in the lemon zest, juice and parsley. Serve over the chicken and vegetables.