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.
Servings:
4 servings (1 chicken breast half with about 3/4 cup potatoes per serving)
Total Time:
30 mins
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Ingredients
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4 teaspoonscanola oil or olive oilsee savings
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1 teaspoondried thyme, crushedsee savings
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1/2 teaspoonkosher salt or 1/4 teaspoon regular saltsee savings
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1/4 teaspoonfreshly ground black peppersee savings
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1 poundfingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halvedsee savings
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4small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)see savings
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2 clovesgarlic, mincedsee savings
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1lemon, thinly slicedsee savings
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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: Calories 255, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 66 mg, Sodium 307 mg, Carbohydrate 21 g, Total Sugar 1 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 43%, Calcium 3%, Iron 9%. Exchanges: Starch 1.5, Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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