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.

Total Time:
30 mins


  • 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)


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

    Lemon-Thyme Roasted Chicken with Fingerlings
    Karla Conrad

Nutrition Facts (per serving)

255 Calories
6g Fat
21g Carbs
29g Protein
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.

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