Chicken with Lemon, Thyme and Rosemary | Guest Post by Cooking & Carafes

This dish is very clean and full of fresh flavours, perfect for dinner on a summer’s evening.

I love dishes that are simple to make but full of flavour and this dish shouldn’t take you much longer than 30 minutes even with prep time.

The recipe can be scaled up easily if you’re cooking for more than 2 people too and is a great meal for sharing as the potato and bean salad can be made in advance and put on the table for everyone to tuck in and help themselves.

Ingredients

(serves 2)

2 chicken breasts
1 lemon
Bunch of thyme, leaves picked
Sprig of rosemary, finely chopped

Potato and bean salad

150g fine beans, cut into 2cm chunks
300g new potatoes
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt and pepper

Method

Scatter half the herbs on a large board (for raw meat) and lay the chicken on the herbs, sprinkle the other half on top

Grate lemon rind over the chicken breasts, and season with salt and pepper

Cover the chicken with baking parchment and flatten them out with a rolling pin to make them thinner for when on the griddle

Drizzle the chicken breasts in olive oil and squeeze lemon juice from half a lemon over the chicken

Heat the griddle pan so it’s hot (if you don’t have one use a frying pan) and place the chicken in. Depending on how big the chicken breasts are cook for 6-7 minutes on each side

You can prepare the potatoes earlier but it’s up to you. Whilst you’re cooking the chicken breasts boil the potatoes for 15-20 minutes and 3 minutes before the end steam the fine beans over the top

Check the chicken is cooked through and the juices run clear but if not finish them off in the oven at 180°C

If it’s cooked place in a warm oven whilst you finish preparing the potatoes and beans

Mix the olive oil, red wine vinegar and a squeeze of lemon together and season with salt and pepper. Drizzle this over the potato and beans and toss together.

Serve all together.

Top Tips: The potato and bean salad can be made in advance and eaten cold. Cannellini beans would be a great extra addition to the potatoes too.
Any leftover potato salad can be had for lunch; add some tuna and serve with a hard boiled egg.

I hope you enjoyed this yummy recipe. For more healthy Mediterranean inspired meals check out Cooking and Carafes for more recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *