Name: Lemon-thyme Roasted Chicken With Fingerlings Recipe
Total time: 45 min
Yield: 4
Cuisine: American

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Quiz: From salt to malt, no spoilers here!

Quiz: Curry on with these Indian soups!

Strawberry And Guava Smoothie; Beverage To Replenish Your Senses

Love Fruits? Here Are Some Exotic Fruits That Are Worth Trying

5 Reasons To Eat Dry Fruits And Nuts Regularly In Winter

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Lemon-thyme Roasted Chicken With Fingerlings Recipe

Diabetic Living Magazine

Crawler

American

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

Canola oil or extra virgin olive oil,  divided

Crushed dried thyme,  divided

Kosher salt or 1/4 teaspoon regular salt

Freshly ground black pepper

Fingerling potatoes,  halved lengthwise,  or tiny new red or white potatoes,  halved

Small skinless,  boneless chicken breast halves

Cloves Garlic,  Minced

In a very large skillet, heat 2 teaspoons oil over medium heat. Stir 1/2 teaspoon thyme, salt and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.

step 1

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.

step 2

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.

step 3

EatingWell