Lemon Thyme Chicken with Sage Smashed Potatoes & Charred Chilli Broccoli

By Poh Ling Yeow
Serves  4
Preparation   25 mins
Cooking   1 hr
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  • 4 Lilydale Free Range Chicken Breast Fillets, each sliced on an angle into 3 medallions
  • 3 Tbs of picked thyme leaves 
  • 1/4 cup packed, chopped parsley
  • Juice and zest of 1 lemon
  • 3 Tbs olive oil
  • Salt & freshly cracked black pepper to taste


  • 1kg potatoes, skins kept on, washed well, boiled
  • 1/2 bunch sage leaves picked OR 4 sprigs fresh rosemary
  • 50g butter, diced
  • Salt & freshly cracked black pepper to taste


  • 2 small - medium heads broccoli, florets cut into bit sized pieces
  • 3 Tbs olive oil
  • ½ - 1 tsp chilli flakes
  • Salt & freshly cracked black pepper to taste


  1. To marinate the chicken, combine the chicken pieces, thyme, parsley, lemon, olive oil, salt and pepper in a medium bowl and mix with clean hands until well combined. Cover and rest in fridge until vegetables are about 15 mins away from being ready.
  2. Preheat oven at 190ºC. To roast the potatoes, pour a good glug of olive oil onto a baking tray or dish lined with baking paper. Place the potatoes on a chopping board and using the back of a spoon squash them so they partially split, then arrange them on the baking dish so there’s space between them to crisp up easily. Roast for about 1 hour or until the edges are legitimately brown - this is where proper crunch and flavour happen! Flip them over half way through the cook so they colour and crisp up evenly and when you can see they are nearly done, sprinkle the  sage or rosemary over the top to infuse but not burn.
  3. In a large bowl, toss the broccoli, olive oil, salt, pepper and chilli flakes until well coated. Spread the broccoli pieces on a baking tray lined with baking paper. Roast for about 20 minutes at 190ºC so when the potatoes are about 30 minutes away from being done, you can pop these in the oven at the same time.
  4. Making sure not to overcrowd the pan, cook the chicken pieces in batches using a large non-stick  frypan over medium-high heat, until cooked through and nicely browned on both sides. Once the chicken is all cooked, reduce the heat and tip the marinating juices into the pan until it boils. Pour the gravy into a small jug to be shared at the centre of the dinner table. 
  5. To serve, you can portion all the elements into individual serves or have them at the centre of the dining table to share. Serve everything hot.