Lemon-Thyme Roasted Chicken with Fingerlings

Lemon-Thyme Roasted Chicken with Fingerlings

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From: Diabetic Living Magazine

Fingerling potatoes are small, long, knobby spuds that are shaped like fingers. Look for them in the produce department or at farmers' markets.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  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 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.

Nutrition information

  • Serving size: 1 chicken breast half with about ¾ cup potatoes
  • Per serving: 255 calories; 6 g fat(1 g sat); 3 g fiber; 21 g carbohydrates; 29 g protein; 23 mcg folate; 66 mg cholesterol; 1 g sugars; 21 IU vitamin A; 26 mg vitamin C; 29 mg calcium; 2 mg iron; 307 mg sodium; 721 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 3½ lean meat

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