Nutrition per serving may change if servings are adjusted.
4 teaspoons canola oil or extra-virgin olive oil, divided
1 teaspoon crushed dried thyme, divided
½ teaspoon kosher salt or ¼ teaspoon regular salt
¼ 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 1¼ pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced
In a very large skillet, heat 2 teaspoons oil over medium heat. Stir ½ teaspoon thyme, salt and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
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 ½ 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°F) and potatoes are tender.