Lemon thyme chicken with almonds

....and garlic!

When time is limited, chicken breast comes to the rescue. You can cook it fully in less than an hour and you can make more than you need so you can take some to work the next day. What's not to like?

Chicken is extremely versatile, and I have shown you how to use fruit to cook chicken before. It's a great meat for someone who rarely cooks meats, because there is little that can go wrong.

For this recipe, I used:

2 medium chicken breasts
juice of 1/2 lemon
1 tbsp butter
2 tbsp sour cream
2 tablespoons almonds
5-6 cloves of garlic, unpeeled
pinch sea salt
pinch lemon
a handful of thyme sprigs
sheet or parchment paper

To start, preheat the oven to 375 F. Carefully wash the chicken breast and rub the salt, pepper and lemon juice into it. In a deep casserole place half the thyme sprigs and place chicken breast on top. Cover with the rest of the sprigs and spread the almonds and cloves of garlic around the meat. Put butter on top. Cover everything with parchment paper. Place the sheet close to the chicken, so no heat can escape.

Cook for 45 minutes, uncover and spread sour cream on top. Return to oven and bake for another 15 minutes to get a nice crust and a rich creamy sauce.

You can serve with vegetables or with Mr Denzel's irresistible potatoes in case you had a really hard workout and that calls for some extra calories and carbohydrates.

Enjoy the deep lemon and thyme flavor of this meal and let me know how you liked it!