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.
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Lemon-Thyme Roasted Chicken with Fingerlings
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.
- 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 ,
- 6 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 66 mg chol. ,
- 307 mg sodium ,
- 21 g carb. ,
- 3 g fiber ,
- 1 g sugar ,
- 29 g pro.
Recipe Collections
Reviews (9)
cahayareja
54 Days Ago
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candynicksmom1
552 Days Ago
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.
sbethannagmai
620 Days Ago
The chicken was a little bland, perhaps could have used a little more seasoning. The fingerling potatoes were delish however.