Lemon-Thyme Roasted Chicken with Fingerlings

Rating: 3.98 stars
119 Ratings
  • 5 star values: 63
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 10
  • 1 star values: 8

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

Source: Better Homes and Gardens
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Ingredients

Directions

  • 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.

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  • 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°F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.

Nutrition Facts

Per Serving:
255 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 66 mg cholesterol; 307 mg sodium. 721 mg potassium; 21 g carbohydrates; 3 g fiber; 1 g sugar; 29 g protein; 0 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

Reviews (9)

119 Ratings
  • 5 star values: 63
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 10
  • 1 star values: 8
Anonymous
Rating: 5 stars
09/25/2018
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Anonymous
Rating: 5.0 stars
02/04/2020
WOW! Our family LOVED this! Was delicious, quick and so very easy; easy to cook, easy to clean-up, and easy on the pocket book!!! We substituted boneless/skinless chicken thighs for ours (increased cook time by just few min at the end) and served with roasted lemony parmesan asparagus as well! YUM! Its amazing how the simplest of recipes can still yield the best of resaults! Thank you!!
Anonymous
Rating: 4 stars
05/15/2017
My family loved this recipe. Added asperigas and juice from 1/4 lemon over entire dish. Will recommend this recipe and add to family dinners.
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Anonymous
Rating: 4 stars
02/14/2017
If using thinner slices of chicken breast, cook for 3 minutes then 6. Try paprika on the potato fingerlings.
Anonymous
Rating: 3 stars
03/08/2017
The chicken was a little bland, perhaps could have used a little more seasoning. The fingerling potatoes were delish however.
Anonymous
Rating: Unrated
02/25/2018
Interesting that this is called "roasted" chicken when it's really just pan fried!
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Anonymous
Rating: Unrated
08/17/2017
I used two large chicken breasts instead, and increased the last cook time by around 5 minutes. It turned out very good! Very quick and easy recipe, and a nice change of pace.
Charlene Varry
Rating: Unrated
01/18/2017
I made this tonight and it was delicious. Easy to do.  I didn't have fingerlings but used Yukon Gold potatoes and worked just fine.  Simple, quick and have leftovers for tomorrow.  I think next time I'll increase the recipe so I have it for more days in advance since it would easily heat up for me after I get home from work.  Love it.
Carolyn Brenner
Rating: Unrated
04/18/2016
Ditto with the potatoes. They were surprisingly delicious. My first dish to use my own fresh herbs. Wow! Fresh makes a real difference, huh? Liked the one pan idea. Balked at first but it worked out fine. Also, I used deboned, skinned thighs, cheaper and more flavorful. Nice recipe. Thank you.
Briana Clift
Rating: Unrated
11/19/2015
I really enjoyed this recipe because of its simplicity but the flavor is still there. i didnt have fingerling potatoes so i just cut up what big potatoes we had into fingerling sizes. they took a little longer to cook than the recipe stated but it was well worth it. planning on making this again tonight and thought i would comment since my family enjoyed it so much.
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