Mix together the lemon juice, honey, mustard, thyme and salt and pepper.
Coat the chicken breasts in the marinade and leave for at least half an hour – the longer the better
Preheat the oven to 180’C
Heat a frying pan with the oil to a medium to high temperature.
Fry the chicken – skin side down for 3 minutes, until the skin is crispy.
Flip the chicken over and add the butter to the pan – cook for 2 minutes and then pour over the remaining marinade.
Transfer the chicken to the oven to continue to cook for 20 minutes, until the juices run clear when stabbed.
In an oven proof dish, toss the vegetables in the oil and the salt and pepper and roast in the oven for 10-12 minutes, until cooked.
Once the chicken is cooked, remove from the oven and take the chicken out the dish to rest for 2 minutes.
Stir the cream cheese into the sauce that the chicken has been cooking in.
Slice up your chicken and serve with the roasted veg and the sauce.