Lemon-Thyme Roasted Chicken with Fingerlings
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.
Recipe from Diabetic Living
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
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.
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.
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 (µg) 20.16, Cobalamin (Vit. B12) (µg) 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