Lemon Thyme Chicken

1 chicken breast or 2 thighs per serving
1/2 clove garlic per serving
zest of 1/2 of a lemon per serving
2 tbl thyme per serving
1 tbl butter per serving
salt and pepper to taste

You will want a mortar and pestle for this, if you don't have one you can improvise by putting everything into a sealed baggie and beating it up with a meat tenderizer (or a hammer).  Put the garlic and the salt (kosher works best) into the mortar to start, when you get that beaten into a paste add the butter, thyme, lemon zest, and pepper and continue smashing it all up until it is a well mixed paste. 

Get out a pan your chicken will all fit in in one layer and preheat your oven to 400 degrees.  Separate the skin from the chicken so that you can get your fingers in between (leaving it attached) and spread the paste onto the chicken under the skin.  If you have any leftover paste, spread it on the skin of the chicken.  Place skin side up in your pan, and sprinkle with a tiny bit more of salt and pepper before putting it in the oven.  It should take approximately 30-45 mins to cook depending on the size of your chicken pieces.

Have a drink while you are waiting for it to finish cooking and serve with some roasted veggies and maybe some rice for an easy work-night dinner.