Poh’s Lemon Thyme Chicken Recipe

This is one of my favourite 'can't think what to cook' meals. The recipe looks long but it's actually super quick to put together and incredibly tasty. If you are in a proper rush, simply omit the potatoes, even though they're SO good.

Poh's Lemon Thyme Chicken Recipe

Serves: 4

Rating: 3.1/5 (169 voted)

INGREDIENTS

Chicken

4 chicken breasts, each sliced on a diagonal into 3-4 medallions
2 Tbs picked thyme leaves
2-3 cloves garlic, peeled, crushed
Juice & zest of 1 large lemon
2-3 Tbs olive oil + extra for frying
1 tsp salt
Freshly cracked black pepper

Potatoes

1 kg potatoes, boiled in salted water until tender
1/2 cup olive oil
50g butter
Salt & freshly cracked black pepper

Greens

4 small-medium zucchinis, sliced into 1cm chunks
200g sugar snap peas OR stringless green beans
1 cup picked mint leaves
2 cloves garlic, peeled, bashed
1 Tbs olive oil
Juice of 1/2 a lemon OR to taste
Salt & freshly cracked black pepper

INSTRUCTIONS

Mix the thyme, garlic, lemon, olive oil, salt and pepper in a small bowl. Pour over the chicken pieces and massage with your hands until well covered. Cover and refrigerate for about 10 minutes.

To cook the chicken add 2-3 tablespoons of oil to a large frypan over medium-high heat. Add the chicken pieces and pan fry until golden on each side and cooked through.

To fry the potatoes, first drain them in a colander. Cool briefly, then press on each potato with the palm of your hand so it splits into several pieces. Heat the oil and butter in a large frypan until the melted. Add the potatoes and cook them in a few batches over a medium to high heat until golden and crispy. Season with salt and pepper.

Place the greens in a large bowl, salt them a little then cover them with freshly boiled water. Cover with a plate and rest for 5 minutes. Drain, then toss them in the remaining 'greens' ingredients. Divide the chicken pieces, potatoes and greens into 4 portions and serve hot.

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