Lemon-thyme roasted chicken with fingerlings
By Ptassone
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Ingredients
- 4 teaspoons olive oil
- 1 teaspoon dried thyme, curshed
- 1/2 teaspoon kosher salt (or 1/4 teaspoon regular salt)
- 1/4 teaspoon freshly ground black pepper
- 1 pound fingerling (or tiny new red or white) potatoes, halved
- 4 small skinless, boneless chicken breast halves
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
Details
Servings 4
Preparation
Step 1
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 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 breasts; sprinkle with the remaining ½ teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook 7-10 minutes more or until chicken is no longer pink and potatoes are tender.
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