Mix oil, lemon zest, juice, thyme and 1 Tbsp. parsley until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of chicken. Refrigerate 30 min. to marinate.
Heat oven to 400ºF. Remove chicken from marinade, reserving marinade in dish; set chicken aside. Add potatoes to reserved marinade; toss until evenly coated.
Place potatoes in 8-inch square baking dish sprayed with cooking spray; top with chicken.
Bake 30 to 40 min. or until chicken is done (165ºF) and potatoes are tender. Sprinkle with cheese and remaining parsley.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.