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Garlic-and-Thyme Chicken with Potatoes

1
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
2
Difficulty
Easy

Ingredients

Garlic

2 clove(s)

Fresh thyme

4 tsp, leaves only

Table salt

¾ tsp

Black pepper

⅛ tsp

Uncooked skinless chicken breast with bone

18 oz, two 9-ounce breast halves (leave skin on for roasting and remove before eating)

Lemon

¼ item(s), large, 4 thin slices, seeds removed

Uncooked red potato

10 oz, 2 (5-ounce), diced

Onion

1 small, chopped

Olive oil

1 tsp

Instructions

  1. Preheat oven to 350°F. Spray broiler pan with nonstick spray.
  2. Using large, heavy knife, chop garlic, 3 teaspoons of thyme, and ½ teaspoon of salt until thick paste forms. Sprinkle with pepper. With your fingers, gently separate chicken skin from breast meat; spread garlic paste over breast meat. Gently slip 2 lemon slices under skin of each chicken breast. Smooth skin back into place. Place breasts at one end of broiler pan.
  3. Toss together potatoes, onion, oil, and remaining ¼ teaspoon salt on opposite side of broiler pan; spread mixture to form one 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, 3–4 minutes.
  5. Toss potatoes with remaining 1 teaspoon thyme. Remove and discard chicken skin before eating.
  6. Serving size: 1 chicken breast half and 1 cup potatoes

Notes

This delicious one-pan dinner is a snap to make. For easiest cleanup, line the broiler pan with foil before you coat it with nonstick spray.

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