Lemon Thyme Roasted Chicken over Pasta

Serving new and creative variations of roasted chicken breasts must pass the Abbi, Mimi, and Eli test in order for me to add it to my regular rotation of meals. My children are hard-to-please eaters, and they know and accept this without apology. I don't get nervous serving them new dishes but am always pleasantly relieved when the three of them love what is being served and ask for seconds.

Today's recipe passed the three thumbs-up test with flying colors. The lemon, thyme salted chicken is good on its own but when the chicken is sliced up and served on a bed of pasta with a savory lemon sauce, not only does the meal become a hit, I get the satisfaction of relishing in the victory of winning over, not one but three, picky eaters. This meal also makes great leftovers the next day. Personally, I like to reheat my pasta just until barely warm and add fresh torn pieces of basil and cherry tomatoes making it a completely different meal. Anytime I can make two meals from the effort of one is a great day in the Currah house, and I hope yours too.