Lemon-Thyme Roasted Chicken

Here is a wonderful one-pot dish that epitomizes the Mediterranean diet: lean protein, garlic, olive oil and lemon. And it’s even better the next day for leftovers!

4 teaspoons canola oil or extra-virgin olive oil, divided
1 teaspoon crushed dried thyme, divided
½ teaspoon kosher salt or ¼ 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 1¼ pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced

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.

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.

Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining ½ 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°F) and potatoes are tender. Makes 4 servings.

Nutrition information per serving: 255 calories; 6 g fat(1 g sat); 3 g fiber; 21 g carbohydrates; 29 g protein; 23 mcg folate; 66 mg cholesterol; 1 g sugars; 21 IU vitamin A; 26 mg vitamin C; 29 mg calcium; 2 mg iron; 307 mg sodium; 721 mg potassium

Recipe available at: http://www.eatingwell.com/recipe/259402/lemon-thyme-roasted-chicken-with-fingerlings/

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