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ShareLemon-Thyme Roasted Chicken with Fingerlings
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 255
- Protein(gm): 29
- Carbohydrate(gm): 21
- Fat, total(gm): 6
- Cholesterol(mg): 66
- Saturated fat(gm): 1
- Monosaturated fat(gm): 3
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 3
- Sugar, total(gm): 1
- Vitamin C(mg): 25
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 11
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 20
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 307
- Potassium(mg): 721
- Calcium(DV %): 30
- Iron(DV %): 2
- Starch(d.e): 2
- Lean Meat(d.e): 4
Diabetic Exchanges
- 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
1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. 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.
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