Lemon-Roasted Chicken

• 2 Tbsp. olive oil
• zest and juice from 1 lemon
• 1 Tbsp. chopped fresh thyme
• 2 Tbsp. chopped fresh parsley, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 pkg. (12 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Mix oil, lemon zest, juice, thyme and 1 Tbsp.
2. parsley until blended; pour over chicken in shallow dish.
3. Turn to evenly coat both sides of chicken.
4. Refrigerate 30 min.
5. to marinate.
6. Heat oven to 400 degrees F. Remove chicken from marinade, reserving marinade in dish; set chicken aside.
7. Add potatoes to reserved marinade; toss until evenly coated.
8. Place potatoes in 8-inch square baking dish sprayed with cooking spray; top with chicken.
9. Bake 30 to 40 min.
10. or until chicken is done (165 degrees F) and potatoes are tender.
11. Sprinkle with cheese and remaining parsley.

olive oil, lemon, thyme, fresh parsley, chicken breasts, potatoes, parmesan cheese

Taken from www.kraftrecipes.com/recipes/lemon-roasted-chicken-187268.aspx (may not work)