Lemon chicken with spaghetti

2 lemons
8 lemon thyme sprigs, plus 2 teaspoons leaves
4 small chicken breast fillets, skin on
½ cup (125ml) white wine
400g spaghetti1
50g baby spinach

Cut one lemon into thin slices. Grate rind and squeeze juice of remaining lemon. Place 2 or 3 lemon slices with 2 sprigs of thyme beneath skin of each chicken breast.

Heat a lightly oiled, non-stick frying pan on medium. Cook chicken, skin side down first, for 5 minutes each side, until browned and cooked through. Remove chicken and set aside. Add wine to pan and bring to boil, stirring to pick up crusty pieces from base of pan. Season to taste.

Meanwhile, cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain, return to pan with lemon thyme leaves, lemon rind and juice and baby spinach. Toss on high heat to warm through.

Serve chicken with spaghetti and drizzle with pan sauce.

Serves 4