Whisk together juice of lemons, 2 tablespoons lemon zest, 2 cloves crushed garlic, thyme, salt, and pepper in a small bowl. Cut a few small slits into each chicken leg and toss them into a ziplock bag along with the seasonings. Seal bag, flip/shake a few times to coat, and refrigerate for at least 2 hours (or even overnight).

Preheat oven to 425 degrees and set veggies out to thaw.

Place chicken onto a baking sheet and bake in preheated oven for 50-55 minutes, checking to be sure it is no longer pink and the juices run clear. If skin has been left on chicken, allow it to turn crispy as well.

While chicken cooks, prepare pasta as directed on package.

When pasta has finished cooking, rinse and set aside. Heat a skillet over medium. Add oil to skillet to begin heating. Mince remaining garlic clove and sauté for 30 seconds. Add pasta, thawed peas and carrots, and Parmesan cheese; toss to coat evenly and cook until veggies are warmed through and cheese has melted.

Serve chicken on a bed of pasta with sliced pears on the side.