Lemon-thyme roasted chicken with fingerlings

By Ptassone

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

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.