Lemon-Thyme Roasted Chicken with Fingerlings
Recipe from Diabetic Living

Fingerling potatoes are small, long, knobby spuds that are shaped like fingers. Look for them in the produce departments of larger supermarkets or at farmer's markets.



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Ingredients
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    4   teaspoons 
    canola oil or olive oil
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    1   teaspoon 
    dried thyme, crushed
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    1/2  teaspoon 
    kosher salt or 1/4 teaspoon regular salt
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    1/4  teaspoon 
    freshly ground black pepper
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    1   pound 
    fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
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    4   
    small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
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    2   
    cloves garlic, minced
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    1   
    lemon, thinly sliced

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 255, Fat, total (g) 6, chol. (mg) 66, sat. fat (g) 1, carb. (g) 21, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 1, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 25.39, Thiamin (mg) 0.15, Riboflavin (mg) 0.14, Niacin (mg) 11.25, Pyridoxine (Vit. B6) (mg) 0.88, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 307, Potassium (mg) 721, calcium (mg) 30.29, iron (mg) 1.62, Starch () 1.5, Lean Meat () 3.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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