3 cups (450g) plain flour, plus extra to dust 100g sea salt 2 tbs thyme leaves 2 eggs 1 tbs chopped rosemary 1 tbs grated lemon zest 2 garlic cloves, crushed 1 tbs olive oil 4 chicken breasts, skin on

Preparation

1. Place the flour in a bowl with the sea salt, half the thyme leaves, 1 beaten egg and 175ml of cold water. Mix into a dough, then form into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 200°C.
3. Meanwhile, combine the remaining thyme leaves, chopped rosemary, lemon zest, garlic and olive oil. Massage the mixture all over each chicken breast.
4. Divide the dough into 4 pieces and roll out each piece on a lightly floured board. Wrap each piece of pastry around a chicken breast, sealing it all the way around. Place on a greased baking tray. Beat remaining egg and use to brush the tops of the parcels. Bake the chicken parcels in the oven for 20 minutes, then remove from oven and allow to rest for 10 minutes.
5. Serve with mashed potato and steamed green vegetables.