Lemon-Thyme Chicken & Potatoes


I tackled the first new recipe of the year a few nights ago, and it was pretty tasty.  It came out of this book:


Which I got for Christmas last year. I haven’t really made too much out of it, and I don’t know why – it’s got breakfast, lunch and dinner recipes, as well as desserts and drinks.

I pulled this from the WW website, but it’s pretty much the same as in the book.


2 clove(s) (medium) garlic clove(s)  

1 Tbsp thyme, fresh, fresh leaves, or or 1 teaspoon dried  

1/2 tsp table salt  

1/8 tsp table salt  

18 oz chicken breast, boneless, 2 halves, or bone-in  

1/8 tsp black pepper, freshly ground  

1/2 medium lemon(s), cut into 4 slices  

10 oz uncooked red potatoes, each cut into eighths  

1 small onion(s), chopped  

1 tsp olive oil  

  • Preheat the oven to 350°F.
  • Using a large chef’s knife, chop the garlic, thyme, and 1/2 teaspoon of the salt until a thick paste forms. With your fingers, gently separate the chicken skin from the breast meat; spread the garlic paste over the breast meat. Smooth the skin back into place and season with the pepper. Place the lemon slices on top of the breasts, slightly overlapping them, and place the breasts at one end of a broiler pan.
  • Toss together the potatoes, onion, oil, and remaining 1/8 teaspoon salt on the opposite side of the broiler pan; spread the mixture to form one layer.
  • Bake until the chicken is cooked through and the potatoes are just tender, about 30 minutes. Preheat the broiler. Broil the chicken and potato mixture 6 inches from the heat until the chicken and potatoes are browned, 3–4 minutes. Remove the skin before eating. Yields 1 chicken breast half and 1 cup vegetables per serving.
  • source


This is what was left – I heated it up for Wednesday afternoon’s lunch. It doesn’t look too pretty, but the flavors all combined quite well. The lemon gave the chicken a nice tenderness and slight lemon flavor that I loved.

Only 51 new recipes to go!


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