Lemon Pepper Chicken and Balsamic Succotash

I got this out of a magazine at work. I haven't made it yet.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• Chicken and carrots

• 3  lbs chicken, boneless skinless
• 2  tablespoons lemon pepper seasoning
• 1  lemon, sliced
• 1  lb  baby carrots
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

• Succotash

• 1  tablespoon olive oil
• 1  onion, chopped
• 2  garlic cloves, chopped
• 1  sweet red pepper, chopped in 1/2-inch pieces
• 2  cups frozen corn, thawed
• 2  cups frozen lima beans, thawed
• 3  tablespoons  balsamic vinegar
• 1  teaspoon lemon pepper seasoning
• 1  tablespoon  chopped parsley

Directions

1. Chicken and carrots:
2. Heat oven to 425.
3. Put chicken in baking dish.
4. Season with lemon pepper.
5. Top with lemon slices.
6. Bake 40-45 minutes.
7. Place carrots on rimmed baking dish and toss with olive oil, salt and pepper.
8. Bake 30 minutes or til tender.
9. Succotash:
10. Heat oil in large skillet over medium heat.
11. Add onion, garlic, and red pepper.
12. Cook 5 minutes, stirring occasionally.
13. Stir in corn, lima beans, balsamic vinegar and lemon pepper.
14. Cook 5 minutes more.
15. Stir in parsley.
16. Serve chicken and carrots together with succotash.