Lemon-Thyme Roasted Chicken with Fingerlings
teaspoons canola oil or olive oil
teaspoon dried thyme, crushed
teaspoon kosher salt or 1/4 teaspoon regular salt
teaspoon freshly ground black pepper
pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
cloves garlic, minced
lemon, thinly sliced
Snipped fresh thyme (optional)
- 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.
- 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.
- 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