Garlic and Thyme Chicken with Potatoes *(GOOD)*

By carvalhohm

Ingredients

• 2 garlic cloves
• 1 tablespoon fresh Thyme leaves, or 1 teaspoon dried
• 1/2 + 1/8 teaspoon salt
• 2 (9 ounce) bone-in chicken breast halves
• 1/8 teaspoon freshly ground pepper
• 1/2 lemon, cut into 4 slices
• 2 (5 ounce) red potatoes, each cut into eighths
• 1 small onion, chopped
• 1 teaspoon olive oil

Details

Servings 2
Adapted from weightwatchers.com

Preparation

Step 1

Preheat the oven to 350 degrees.

Using large chef's knife, chop garlic, thyme and 1/2 teaspoon of the salt until a thick paste forms.

With your fingers, gently separate chicken skin from breast meat; spread garlic paste over breast meat. Smooth skin back into place and season with pepper.

Place lemon slices on top of breasts slightly overlapping them, and place them at one end of broiler pan.

Toss together potatoes, onion, oil, and remaining 1/8 teaspoon salt on opposite side of broiler pan; spread mixture to form one layer.

Bake until chicken is cooked through and potatoes are just tender, about 30 minutes.

Preheat broiler.

Broil chicken and potato mixture 6 inches from heat until chicken and potatoes are browned, 3-4 minutes.

Remove skin before eating.

WW Points Plus: 7

Personal Note:
I don't like skin of chicken (and if it's there, others will eat it - even if it says remove it), or picking chicken off bones, so I use boneless, skinless chicken breasts. I also like flavor of everything cooking together, so instead of putting potatoes on one side of pan, I put chicken in middle and spread potatoes in single layer around chicken. It's yummy for me.