Lemon chicken with garlic potatoes

Peel the rind thinly from half of the lemon, avoiding the white pith. Cut the rind into strips. Squeeze the lemon - you will need ¼ cup (60ml) lemon juice for this recipe.

Combine the rind, juice, thyme, honey and half of the oil in a shallow bowl; add the chicken and turn to coat in the mixture.

Boil or steam the potatoes in a medium saucepan until tender.

Meanwhile, drain the chicken from the marinade and reserve the marinade. Heat the remaining oil in a large frying pan; add the chicken and cook over a medium heat, partially covered, until the chicken is browned on both sides and almost cooked through. Add the thyme sprigs and reserved marinade, simmer, covered, until the chicken is cooked.

Add the beans to the potatoes in the pan and steam until just tender; drain. Slice potatoes and gently stir in the butter and garlic.

Serve the chicken with the potato mixture and beans.

Not suitable to freeze.

Beans and potatoes suitable to microwave.