Chicken with lemon and thyme

Ingredients

• 12 sprigs of fresh thyme, separated
• 2 tablespoons olive oil, separated
• Salt and pepper
• 1/2 cup teaspoon grated parmesan
• 400 gr. green beans
• 400 gr. artichoke hearts, cut in half and very dry
• 700 gr. Boneless chicken breasts and skin
• 1 lemon, cut in half

Implementation

step 1

In a greased pan, place the green beans and 6 sprigs of thyme with 1 tablespoon oil, 1/4 teaspoon salt and pepper and then add 1/4 cup parmesan. Place the artichokes in the pan, with the cut sides facing down, and bake them on the bottom rack of the oven until golden brown and soft, for 10 to 12 minutes.

step 2

Meanwhile, heat the remaining oil in a large oven-safe pan over medium heat. Sprinkle the chicken with 1/4 teaspoon salt and pepper and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook for another 2 minutes.

step 3

Add the lemon and the remaining 6 sprigs of thyme to the pan and transfer to the oven along with the vegetables. Bake until the chicken is not pink at all.

step 4

Serve with roasted beans and artichokes.