- 2 x 800 grams (approx.) Lilydale Free Range Chicken Portions
- 1/4 cup lemon oil
- 2 tblsp thyme leaves
- 4 cloves garlic, crushed
- 4 medium zucchini, roughly chopped
- 1 bunch spring onions, halved
- 400g can cannellini beans
- 2 tblsp chopped parsley
- Extra fresh thyme
| - Combine the oil, thyme and garlic in a bowl, season with salt and pepper. Rub thyme marinade over chicken, cover and refrigerate for 20 minutes
- Heat grill pan over medium high heat and cook chicken skin side down until well browned for about 3 minutes. Turn over and cook a further 2 minutes.
- Transfer chicken to baking tray, cover loosely with foil. Bake in preheated 200°C oven for 20 minutes or until chicken is cooked through
- Meanwhile, heat frying pan and cook vegetables. Add beans and parsley, heat through
- Serve chicken sprinkled with extra thyme over vegetables
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