Lemon and Thyme Chicken

• 4 chicken breasts
• 1 tablespoon chopped mixed thyme, garden thyme, lemon thyme
• 4 tablespoons olive oil
• 1 large lemon, juice of
• 3 garlic cloves, crushed
• salt and pepper
• lemon wedge
• 1 sprig thyme

1. Put the chicken breasts in a shallow dish or plastic bag and cover with the marinade.
2. Leave to marinate for at least 4 hours, occasionaly turning the chicken pieces.
3. Heat a griddle pan and sear both sides of the breasts, leaving them for at least 4 minutes before turning.
4. Reduce the heat and give them another 10 minutes or until cooked through.
5. For the last minute or two of cooking, add the remaining marinade to the pan.
6. To serve.
7. Place on a serving dish, pour over the pan juices, squeeze over the lemon juice and garnish with thyme sprigs.

chicken breasts, mixed thyme, olive oil, lemon, garlic, salt, lemon wedge, thyme

Taken from www.food.com/recipe/lemon-and-thyme-chicken-450545 (may not work)