Lemon-Thyme Roasted Chicken with Fingerlings

This delicious one-dish dinner comes together in just a half hour, making it perfect for any busy weeknight.

Lemon-Thyme Roasted Chicken with Fingerlings Enlarge Image
3 users rated this recipe an average rating of 5.0
Makes:
4 servings
Serving Size:
1 chicken breast half and about 3/4 cup potatoes each
Start to Finish:
30 mins
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Lemon-Thyme Roasted Chicken with Fingerlings

Ingredients
4
teaspoons canola oil or olive oil
1
teaspoon dried thyme, crushed
1/2
teaspoon kosher salt or 1/4 teaspoon regular salt
1/4
teaspoon freshly ground black pepper
1
pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4
small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2
1
lemon, thinly sliced
 
Snipped fresh thyme (optional)

Directions

  1. In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
  2. Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
  3. Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.

Nutrition Facts

(Lemon-Thyme Roasted Chicken with Fingerlings)
    Per serving:
  • 255 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 66 mg chol.,
  • 307 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 1 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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