Lime and thyme blend perfectly in this recipe to create a succulent dish. Great served with a side of blanched asparagus.
1 tablespoon olive oil
4 × free-range chicken breasts, bone in
2 large limes, skin on, sliced in rings
2 tablespoons fresh thyme sprigs
1 tablespoon crushed garlic
lime slices, thyme sprigs and extra virgin olive oil, to garnish
Preheat oven to 200°C.
Heat a large frying pan with olive oil until hot. Add chicken skin-side down and sear for 2–3 minutes on each side until golden and caramelised. Place chicken in a large baking dish, add lime, thyme and garlic and cook in oven for 18–23 minutes until juices run clear.
Arrange chicken on plates. Garnish with fresh lime slices and thyme sprigs, and drizzle with olive oil.
Reproduced with permission from S.P.Q.R. Published by Penguin Group NZ. RRP $60.00. Copyright © text S.P.Q.R, 2014. Copyright photography © Tamara West, 2014.