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Chicken, Lemon and Thyme Recipe

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This recipe for Chicken, Lemon and Thyme is from Gloria's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh green beans, trimmed
1 T olive oil
14 tsp each, kosher salt and black pepper
1/4 c parmesan cheese
1 14 oz can artichoke hearts (drained, halved and patted Very Dry)
4 boneless, skinless chicken breasts
1 lemon, cut in half
6 sprigs thyme
Directions:
Directions:
Heat oven to 425º. On rimmed baking sheet, toss 1 lb green beans and 6 sprigs
of thyme with 1 T olive oil and 1/4 tsp each salt and pepper. Then toss with 1/4 c
freshly grated parmesan. Arrange 1 can of artichoke hearts (drained, halved and
patted Very Dry) onto pan, cut sides down and roast on bottom of rack in over until
golden brown and tender, 10-12 Minutes.
In large oven safe skillet, heat 1 T oil. Season the chicken with salt and pepper and cook until golden brown on bottom, 3 to 5 minutes. Flip chicken over and cook
3 more minutes.
Add 1/2 lemon, halved, cut side down, and 6 sprigs thyme to skillet. Transfer skillet
to oven along with vegetables and roast until chicken is cooked through, about
10 minutes.
Toss 1/4 c grated parmesan with artichokes and green beans, serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-40 Minutes

 

 

 

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