LEMON-THYME ROASTED CHICKEN WITH FINGERLINGS

FINGERLING POTATOES ARE SMALL, FINGER-SHAPE POTATOES THAT HAVE A RICH, BUTTERY TEXTURE. THEY ARE AVAILABLE IN A VARIETY OF COLORS—FROM GOLD TO DEEP PURPLE.

START TO FINISH 30 minutes

• 4 tsp. canola oil or olive oil
• 1 tsp. dried thyme, crushed
• ½ tsp. kosher salt or ¼ tsp. regular salt
• ¼ tsp. freshly ground black pepper
• 1 lb. fingerling potatoes, halved lengthwise or small new red or Yukon gold potatoes, halved
• 4 skinless, boneless chicken breast halves (1 to 1¼ lb. total)
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• Snipped fresh thyme (optional)

1. In an extra-large skillet heat 2 tsp. of the oil over medium heat. Stir in ½ tsp. of the dried thyme, the salt, and pepper. Add potatoes; toss gently to coat. Cook, covered, 12 minutes, stirring twice.

2. Stir potatoes; push to one side of skillet. Add the remaining 2 tsp. oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, 5 minutes.

3. Turn chicken. Sprinkle with garlic and the remaining ½ tsp. dried thyme; top with lemon slices. Cook, covered, 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender. If desired, sprinkle with fresh thyme. MAKES 4 SERVINGS.

PER SERVING 255 cal., 6 g fat (1 g sat. fat), 66 mg chol., 307 mg sodium, 21 g carb., 3 g fiber, 29 g pro.