This recipe is from Better Homes & Gardens. I love how easy this one-dish dinner is to make. In just half hour you already have a delicious meal -- perfect for any busy weeknight.
Lemon-Thyme Roasted Chicken with Fingerling Potatoes
Start to Finish: 30 minutes
Makes: 4 servings
Ingredients:
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 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:
1. In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, 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 (if preferred add salt to the chicken, to taste). 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 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Enjoy!
Recipe from Better Homes & Gardens
Yield: 4 servingsPin it
Lemon-Thyme Roasted Chicken with Fingerling Potatoes
prep time: cook time: total time:
I love how easy this dish one-dish dinner is to make. In just half hour you already have a delicious meal -- perfect for any busy weeknight.
ingredients:
- 4 teaspoons canola or olive oil
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
- 1/4 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)
instructions:
- In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, 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 (if preferred add salt to the chicken, to taste). 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. Serve and enjoy!
Recipe from Better Homes & Gardens
Created using The Recipes Generator
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