Caramel Chicken

2 tablespoons vegetable oil
2 1/2 pounds skin-on, bone-in chicken legs and thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 slices ¼”-thick slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.

Roasted Lemongrass Chicken

5 tablespoons canola oil or vegetable oil (divided)
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar, divided
2 shallots, peeled
3 garlic cloves
2 fresh lemongrass stalks, cut into pieces
1 lime, zested
8 bone-in, skin-on chicken thighs

Preheat your oven to 350°F.

In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.

Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Th

Sichuan Chicken in Chili Oil (Kou Shui Ji)

3 tablespoon plain roasted peanuts, finely chopped
1 tablespoon roasted sesame seeds
1 tablespoon red chili flakes or dried red chilis, seeded and chopped
1/2 teaspoon salt
1/3 a 1/2 cup oil
3 scallions, cut into large sections
4 slices ginger
5 cloves garlic, sliced
1 star anise
1 small cinnamon stick
1 1/2 tablespoons Sichuan peppercorns

For Step 2:
2 chicken leg quarters, deboned with skin still on (try asking your butcher to do this for you)
2 scallions
2 slices ginger

For Step 3:
1 tablespoon sesame paste
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon sugar
3 cloves garlic, chopped
2 tablespoons chicken stock

Put chopped peanuts, roasted sesame seeds, red pepper flakes and salt into a medium bowl and set it aside.

Heat your oil in pan over low heat, and add the scallions, ginger, garlic, star anise, cinnamon stick, and Sichuan peppercorns. Allow these aromatics to slowly infuse into the oil, until everything is kind of browned and wrinkly and fragrant. Discard the spices and pour the hot infused oil into the peanut mixture. Give everything a stir and cover the bowl with a plate to seal everything inside. Walk away and don’t come back until everything else is ready!

Bring a medium pot of water to a boil (there should be enough water to submerge the chicken) along with the ginger and scallion. Once it’s boiling, add the chicken (once it’s added the water will probably stop boiling because of the temperature change).

Bring the water to a boil again, and after a minute, cover the pot and immediately turn off the heat. Let it sit on the stove for 20 minutes to slowly poach the chicken.

In the meantime, prepare a small ice bath for chicken. After 20 minutes, take the chicken out of the pot and plunge it in the ice bath and let the chicken cool completely. Slice the chicken and place it on your serving plate.

Mix all of the Step 3 ingredients in a bowl. Now combine the mixture you just made with the peanut mixture you made in Step

Pour as much as you want over the chicken. Use about two thirds and save the rest for a cold noodle lunch the next day (a highly recommended action!).

Garlic Lemongrass Chicken (or Fish, or Pork)

5 plump lemongrass stalks, inner bulb only, coarsely chopped
3 scallions, white and light green parts only, coarsely chopped
1 large garlic clove, smashed
1 large jalapeño, chopped
Pinch of sugar
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper
4 pounds skinless, boneless chicken thighs and breasts (or on pork tenderloin or any firm, white-fleshed fish, such as snapper, sea bass or halibut)

In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeño and sugar and pulse until finely chopped. With the machine on, add the 1/4 cup of vegetable oil in a steady stream and process to a fine paste. Season the paste with salt and pepper.

Using a small, sharp knife, make 1/2-inch-deep slashes into the chicken and rub the paste all over, working it into the slashes. Marinate the chicken for 15 minutes at room temperature or refrigerate overnight.

Light a grill. Brush the chicken with oil, season with salt and pepper and grill over a medium-hot fire, turning occasionally, until browned and cooked through, about 15 minutes.

Vietnamese Grilled Chicken with Vermicelli and Nuoc Cham

5 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon cooking oil
1 pound boneless, skinless chicken breasts (about 3), cut lengthwise into 12 strips in all
1/2 teaspoon dried red-pepper flakes
1 teaspoon wine vinegar
2 tablespoons plus 1 teaspoon lime juice (from about 2 limes)
2 tablespoons water
1/2 pound vermicelli
1 cup bean sprouts 1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
2/3 cup fresh mint, basil, or cilantro leaves, or any combination of the three
1/3 cup chopped peanuts

Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of the garlic, and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.

In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice, and water. Set this nuoc cham aside.

In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.

Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.

Pad Kee Mao (Drunken Chicken)

2 tablespoon cooking oil
2/3 lb. (300g) boneless chicken, cut into strips
1 teaspoon minced garlic
6 fresh Thai chilies peppers, cut lengthwise finely
1 1/2 tablespoon Thai fish sauce
1 1/2 teaspoon sweet soy sauce
1/2 teaspoon sugar
20 sweet basil leaves
1/3 cup water
Cooked Rice

Heat the oil in a wok until almost smoking. Add the garlic and chilli peppers and stir-fry quickly until fragrant, about 30 seconds. Add chicken and stir-fry until no longer pink.

Add fish sauce, sweet soy sauce and sugar and stir to mix. Add basil leaves, stock or water and bring to boil. Serve over rice.

Sicilian Chicken in Breadcrumbs

4 medium-sized chicken breasts
Plain flour
2 eggs, beaten
100g seasoned breadcrumbs (fine and dry, or craggy and fresh)
Butter and olive oil, for frying
Peperonata, lemons, marinated aubergines and bread rolls for serving

Open up the chicken breasts, then, using a sharp knife or scissors, cut them into thick strips the size of fat thumbs. Dip the chicken in flour, then the egg, then dredge in the crumbs.

Warm a nut of butter and about 2 tbsp olive oil in a large frying pan over a medium-low heat. Once the butter is foaming gently, lay the chicken in the pan. Fry for a good few minutes until a golden crust has formed on one side, then turn and cook the other side. Add a bit more butter to the pan if it looks dry.

Serve hot, with peperonata, lemons, marinated aubergines and bread rolls.

Chicken Tikka Bites

1 pounds chicken thighs or breast, boneless and skinless, cut into bite size cubes
1/2 cup greek yogurt
3-4 cloves garlic minced
2 teaspoons minced ginger minced
1/4 cup cilantro chopped
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoons turmeric
1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/2 teaspoons smoked paprika for color and a slightly smoky taste
1/4 teaspoons cayenne pepper
2 tablespoon ghee for cooking the chicken
Juice of 1 lemon for sprinkling before serving

Mix together all ingredients except the ghee and lemon juice and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken

When you’re ready to cook this, heat up a skillet, and when it’s hot, add two tablespoons of ghee. You want a skillet that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.

Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed

Spritz the lemon juice across all the chicken right before serving.

If you’re trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They’re a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.

Spritz the lemon juice across all the chicken right before serving.

Skillet Jerk Chicken

2 tablespoons jerk sauce
1 tablespoon olive oil
1 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon fresh lime juice
1 tablespoon orange juice
2 pounds boneless, skinless chicken cut into cubes
1 tablespoon vegetable oil or ghee for cooking

Place the chicken in a quart-size Ziploc bag. Pour marinade ingredients onto the chicken and let it rest overnight or up to 24 hours.

When ready to cook, heat a nonstick pan and add the tablespoon of vegetable oil or ghee.

Add chicken pieces into a single layer and cook until done, and the insides are no longer pink, and serve sizzling hot.

Basic Sous Vide Chicken Breasts

2 bone-in, skin-on chicken breast halves
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)

Preheat a water bath to desired final temperature using a sous-vide cooker, according to the chart above. Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags and add thyme or rosemary sprigs, if using.

If Using Zipper-Lock Bags: Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top unsealed. Slowly lower into the preheated water bath, sealing the bag completely just before it fully submerges. If Using Vacuum Bags: Seal according to manufacturer’s instructions. Add bagged chicken to preheated water bath and cook according to the chart below:

–Tender and juicy for cold chicken salad, use 150°F (66°C) for 1 to 4 hours
–Very soft and juicy, served hot, use 140°F (60°C) for 1 1/2 to 4 hours
–Juicy, tender, and slightly stringy, served hot use 150°F (66°C) for 1 to 4 hours
Traditional, juicy, firm, and slightly stringy, served hot, use
160°F (71°C) for 1 to 4 hours

To Finish in a Pan: Turn on your vents and open your windows. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Heat the oil in a heavy cast iron or stainless steel skillet over medium-high heat until shimmering. Gently lay the chicken in the skillet, skin side down, using your fingers or a set of tongs. Hold the chicken down flat in the pan with a flexible metal spatula or your fingers (be careful of splattering oil). Cook until golden brown and crisp, about 2 minutes. Remove from pan and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.

To Finish on the Grill: Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Gently lay the chicken on the hot side of the grill, skin side down. Cook until nicely marked, about 2 minutes. Rotate 90 degrees and cook until chicken is marked again and skin is crisp, about 1 1/2 minutes longer. Remove from grill and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.

Pressure Cooker Chicken Curry

3 to 4 ripe tomatoes, halved through their equators
3 tablespoons ghee, unsalted butter or safflower oil
3 tablespoons virgin coconut oil
2 cups finely chopped onions
6 garlic cloves, grated on a Microplane or minced
2 tablespoons grated peeled fresh ginger
1 teaspoon cumin seeds
1 3-inch cinnamon stick or 1/2 teaspoon ground cinnamon
8 cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
2 teaspoons ground coriander
1 tablespoon kosher salt
1 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 to 2 teaspoons garam masala, to taste
1/2 cup canned unsweetened coconut milk
Cooked basmati rice, for serving (optional)
Plain yogurt, for serving (optional)
3 tablespoons finely chopped fresh cilantro, for garnish

Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.

Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.

Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

Pressure Cooker Chicken and Dumplings

3 1/2 pounds bone-in chicken pieces, preferably dark meat (if using white meat, cut cooking time by 2 minutes)
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
2 carrots, diced
2 celery stalks, diced
1 Spanish onion, diced
1 turnip, peeled and diced
4 garlic cloves, smashed
1/4 cup all-purpose flour
1 quart chicken stock, preferably homemade
Chopped fresh parsley or celery leaves, for serving

FOR THE DUMPLINGS
1 1/2 cups all-purpose flour
1/2 cup fine cornmeal
1/4 cup minced fresh chive (optional)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, melted
3/4 cup whole milk

Chicken Curry with Yogurt

1 tsp curry powder
1 tsp cumin
1/4 tsp fennel seeds
1 tsp garam masala
1 tsp ground coriander
1/2 tsp mustard seeds
Neutral tasting oil
2 garlic cloves, finely diced
juice of 1 lemon
1 onion, finely diced
2 skinless chicken breasts, cut into one-inch pieces
3 tablespoons yogurt
Sweetener to taste
Salt and pepper to taste

On a medium heat in a decent sized pan, dry fry all of the dry spices (but keep an eye on them!) As soon as you really start to smell them take them off the heat.

Add a dash of oil and add your finely diced onion. Return to that medium heat. Really give it a good stir and coat all of that onion in the spices! Cook the gently, if it starts to burn or stick add a SMALL dash of water (you don’t want to boil the onion

When the onion has softened (maybe 5 mins), chuck the minced garlic in. Give it a good stir.

30 seconds later add your lemon juice and sweetener.

Pop your chicken in and just seal it off.

Add the yogurt and mix.

Season with salt and pepper to taste and just let in cook on a low-medium heat for about 30 minutes, stirring occasionally.

Chicken Breasts with Balsamic Peppers

2 large Chicken Breasts (with skin on)
2 large Orange Bell Peppers
2 large Red Bell Peppers
1 large sweet Red Onion
4 cloves of Garlic
4 sprigs of Rosemary
1 cup of Chicken Stock
3 tablespoons of Balsamic Vinegar
Sea Salt and Freshly Ground Black Pepper

In a dish that can go from stove top to oven, gently brown both chicken breasts in a tablespoon of balsamic vinegar.

While the chicken is browning, slice the peppers and onion and finely chop the garlic.

When the chicken breasts have been browned on both sides for 5 minutes each side remove them from the dish and put to one side, after removing and discarding the skin.

Fry the garlic and onions in the residue left in the dish, adding a little stock if needed for 3 or 4 minutes.

Remove from heat and add the sliced peppers, stock and balsamic vinegar and stir to coat.

Add the chicken breasts and cover them with the onions and peppers.

Season with sea salt and freshly ground black pepper and place the sprigs of rosemary on the top.

Cover loosely with foil and place in a preheated oven at 375°F, 190°C or Gas mark 5 for about 35 minutes. The chicken needs to be fully cooked and your peppers soft.

About halfway through cooking gently stir the ingredients, adding a little more stock if needed.

Lemon Chicken Breasts

4 small boneless chicken breasts with skin removed and cut into small cubes
1 sliced medium onion
2 crushed garlic cloves
2 lemons
1/4 pint of chicken stock made using a low fat chicken bouillon cube
2 tablespoons of balsamic vinegar
Salt and pepper to taste

Remove a slice from the middle of each lemon and retain to use as a garnish. Zest and juice the remaining parts.
Dry fry the onion and garlic in an non stick casserole dish over a low heat for 4 or 5 minutes adding a little water if needed.

Add the chicken pieces and turn up the heat and brown the meat for 3 or 4 minutes.

Add the lemon zest, lemon juice and balsamic vinegar and cook for another couple of minutes.

Add the chicken stock and season to taste.

Place lid on casserole dish and simmer gently for 40 to 45 minutes.

Serve garnished with a slice of lemon.

Garlic-Dill Chicken Breasts

4 boneless and skinless chicken breasts
1 large or 2 medium finely diced Onion
2 teaspoons of olive oil
4 cloves of minced garlic
2 tablespoons of chopped fresh dill
1 cup of chicken stock
2 teaspoons of cornstarch
1 tablespoon of lemon juice
Salt & freshly ground Pepper, to taste

Put a teaspoon of oil in a pan over a medium to heat heat and then add the chicken breasts.

Brown on both sides for three or four minutes each side.
Remove the chicken to a plate and cover loosely with foil to keep warm on both sides

Turn down the heat and add another teaspoon of oil.

Add the garlic and onion and cook for three or four minutes
In a jug mix the chicken stock, lemon juice one tablespoon of dill and corn starch/corn flour

Add to the pan and continue cooking, stirring continuously until the sauce has thickened slightly.

Season to taste.

Return the chicken pieces and any juices from the plate to the pan.

Turn the heat down and simmer until the chicken is cooked through, about 4 minutes.

Put into a warmed serving dish or serve straight to warmed plates and garnish with the remaining tablespoon of chopped fresh dill.

Spicy Moroccan Chicken Breasts

4 skinless chicken breasts
2 tablespoons of Dijon mustard
2 tablespoons of ras al hanout
2 cloves of finely diced garlic
2 tablespoons of lemon juice
1 teaspoon of chili flakes (optional to spice things up if desired)

Make your marinade in a large bowl using all of the ingredients except the chicken breasts.

Add the chicken breasts and coat well.

Cover the bowl with cling film and place in the refrigerator for at least 3 hours or overnight.

Either cook on BBQ or broil/grill on a medium-high heat, turning a couple of times until the chicken is cooked through.

Piri Piri Chicken Breasts

8 chicken thighs or 4 chicken breasts
2 teaspoons crushed chilli flakes
2 cloves garlic, finely chopped
1 teaspoon oregano
1 teaspoon paprika
1/4 cup cider vinegar
Juice of half a lemon
Juice of half a lime
Sea salt and black pepper

Mix the cider vinegar, chilli flakes, lemon juice, paprika, garlic and oregano in a bowl to make a marinade.

Place the chicken in the marinade, fully coating each piece.
Cover the bowl with cling flim and place in the refrigerator for a minimum of 4 hours but preferably overnight.

Remove the chicken from the marinade andseason with salt and pepper to taste

Barbecue or grill on a medium heat until cooked throughly.

Serve with yoghurt and a squeeze of lime juice.

Tandoori Chicken Breasts

2 Skinless chicken breasrs
2 tablespoons tandoori masala
2 tablespoons Yogurt
Juice from one lemon
1 green chile
1 clove of garlic
Small piece of peeled ginger

Finely dice the chiks, ginger and garlic glove and place in pestle and mortar with the masals spice mix and lemon juice.
Grind to a smooth paste.

Place yogurt in a bowl and stir in the paste to complete the marinade.

Score each breast 2 or 3 times to help it absorb the flavors ( or cut chicken breast into or cubes).

Place the chicken in the bowl and cover well with the marinade.
Put cling film over the bowl and place in the refrigerator overnight.

Bake, grill or barbecue making sure that the meat is thoroughly cooked.

Serve with a little yogurt.

Pan Roasted Chicken with Lemongrass Creamed Corn

4 ears fresh corn, shucked
1/2 cup chicken stock, chilled
1 tablespoon unsalted butter
1/2 cup minced sweet onion
1 teaspoon finely chopped lemongrass, from the tender interior
Kosher salt
1 tablespoon crème fraîche
4 “airline” chicken breasts (about 7 ounces each)
2 tablespoons olive oil
1 tablespoon fresh thyme leaves

Preheat the oven to 350 F.

Using a knife or a corn cutter, remove the kernels from the corn cobs, dropping them into a large bowl. Run the dull side of your knife down each cob to press out the corn milk, adding it to the bowl. Place half of the corn kernels and corn milk into a blender, add the cold chicken stock, and puree until very smooth. Set aside.

Place a large sauté pan over medium heat and add the butter. When it bubbles and froths, add the onion and cook for 4 minutes, until translucent. Then add the remaining whole corn kernels and corn milk, the lemongrass, and a pinch of kosher salt. Cook for 2 minutes, and then add the pureed corn. Cook for 5 minutes, until it thickens. Then stir in the crème fraîche and season with kosher salt to taste. Remove from the heat and keep warm on the back of the stove, away from direct heat, while the chicken cooks.

Pat the chicken dry with paper towels. Place a large cast-iron sauté pan over medium heat and heat it for about 5 minutes. Pour the olive oil into the hot pan, quickly season the chicken breasts all over with kosher salt, and place them, skin side down, in the pan. Press them down for a second with your hand so the skin doesn’t buckle from the heat. You’ll feel all cheffy.

Let the chicken breasts cook without fussing with them for 10 minutes. Then turn them over, place the pan in the oven, and bake for 8 to 10 minutes, until the internal temperature at the thickest point reads 150°F. The chicken will still cook a bit after it comes out of the oven, and by all means we are trying to avoid the heresy of overcooked chicken. Remove the breasts from the oven and let them rest on a cutting board for 5 minutes before slicing.

If needed, reheat the corn to warm it through while you slice the chicken. Serve the chicken with the corn and sprinkle on thyme leaves. Eat.