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Thyme infused Lilydale chicken breast roast with vegetables

Serves: 2

Preparation time: 5 minutes

Cooking time: 45 minutes


  • 1 Lilydale Chicken Breast Roast
  • 8 sprigs thyme
  • 1 Spanish onion, quartered
  • 8 small red delight potatoes
  • 1 lemon, cut in half
  • Garlic oil


  1. Loosen skin from the breast meat, place 4 sprigs of thyme under the skin. Place the breast roast into an ovenproof dish.
  2. Scatter the potatoes and onion around the chicken; squeeze juice from the lemon over chicken and vegetables. Place the lemon halves into dish, scatter over remaining thyme sprigs. Drizzle with garlic oil.
  3. Bake in 190C preheated oven for 45 minutes, or until chicken is cooked through when tested with a skewer, juices will run clear from thickest part of the breast.

Serve with steamed green beans.

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Our Recipes
Our Recipes