Recipes and Cooking Lemon-Thyme Roasted Chicken with Fingerlings 4.1 (115) 8 Reviews This delicious one-dish dinner comes together in just a half hour, making it perfect for any busy weeknight. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 26, 2013 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 teaspoon canola oil or olive oil 1 teaspoon dried thyme, crushed ½ teaspoon kosher salt or 1/4 teaspoon regular salt ¼ 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 cloves garlic, minced 1 lemon, thinly sliced Snipped fresh thyme (optional) 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°F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme. Karla Conrad Rate it Print Nutrition Facts (per serving) 255 Calories 6g Fat 21g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 255 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 66mg 22% Sodium 307mg 13% Total Carbohydrate 21g 8% Total Sugars 1g Protein 29g Vitamin C 25.4mg 127% Calcium 30.3mg 2% Iron 1.6mg 9% Potassium 721mg 15% Folate, total 20.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.