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Home1 / My Health Videos2 / Recipes3 / One-Pan Lemony Roasted Chicken
Lemony Chicken Thighs

Originally published at Better Homes and Gardens

One-Pan Lemony Roasted Chicken

Thyme, garlic, and lemon are simmered with juicy chicken and fingerling potatoes for a delicious meal that’s ready in just 30 minutes!

Yield: 4 Servings

Prep Time:
5 minutes

Cook Time:
30 minutes

Nutrition Facts

255 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 66 mg cholesterol; 307 mg sodium. 721 mg potassium; 21 g carbohydrates; 3 g fiber; 1 g sugar; 29 g protein;25 mg vitamin c; 11 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 30 mg calcium; 2 mg iron

Ingredients

  • 4 teaspoons canola oil or olive oil
  • 1 teaspoon dried thyme, crushed
  • ½ teaspoon kosher salt or 1/4 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 1 1/4 pounds total)
  • 2 cloves garlic, minced
  • 1 lemon, thinly sliced
  • Snipped fresh thyme (optional)

Directions

  1. In a very large skillet heat 2 teaspoons of the oil over medium heat.
  2. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil.
  3. Add potatoes; toss to coat.
  4. Cover and cook for 12 minutes, stirring twice.
  5. Stir potatoes; push to one side of skillet.
  6. Add the remaining 2 teaspoons oil to the other side of skillet.
  7. Arrange chicken in skillet alongside the potatoes.
  8. Cook, uncovered, for 5 minutes.
  9. Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken.
  10. Arrange lemon slices on top of chicken.
  11. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender.
  12. If desired, sprinkle with snipped fresh thyme.
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