Garlic & thyme chicken with potatoes

Total Time
50 min
15 min
35 min
Nothing satisfies quite as much as a one-pot meal. It makes less work for the cook, and all of the tempting flavors of the dish blend together for rich flavor. Topping the chicken with slices of lemon does two things. It imparts a lovely citrus flavor to the chicken and it helps to keep the chicken moist. Red potatoes work well here, but you can also use Yukon Gold potatoes, if you like. The best way to cut the thyme is to bundle them together and slice across.


Cooking spray

1 spray(s)


2 medium clove(s)

Fresh thyme

1 Tbsp

Fresh thyme

1 tsp

Table salt

¾ tsp, divided

Black pepper

tsp, freshly ground

Uncooked skinless chicken breast with bone

18 oz, 2 (9-oz) chicken breast halves


½ medium, cut into 4 very thin slices, seeds removed

Uncooked red potato(es)

10 oz, diced

Uncooked onion(s)

1 small, chopped

Olive oil

1 tsp


  1. Preheat oven to 350°F. Spray broiler pan with nonstick spray.
  2. Using large, heavy knife, chop garlic, 1 tbsp thyme, and 1⁄2 tsp salt until thick paste forms. Sprinkle with black pepper. With your fingers, gently separate chicken skin from breast meat. Over breast meat, spread garlic paste. Under skin of each chicken breast, gently slip 2 lemon slices. Smooth skin back into place. At 1 end of broiler pan, place chicken breasts.
  3. On opposite side of broiler pan, toss together potatoes, onion, oil, and remaining 1⁄4 tsp salt; spread mixture into 1 layer.
  4. 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 to 4 minutes.
  5. Toss potatoes with remaining 1 tsp thyme. Remove and discard chicken skin before eating.
  6. Serving size: 1 chicken-breast half and 1 cup potatoes