In a medium bowl, whisk together the garlic, melted butter, lemon juice, and thyme until combined.  Set aside.

Pour the melted butter mixture into a large baking dish, and place the chicken breasts on top of it in an even layer. Use a pastry brush to brush the butter mixture all over the chicken breasts until they are completely coated on both sides.

Sprinkle each chicken breast evenly with a generous pinch of salt and pepper.

Bake in a preheated oven at 220 degrees for 5 minutes then remove the baking dish from the oven and brush the chicken again thoroughly with the butter mixture. Continue baking for 20 minute and brushing with butter from time to time.

Turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden browned on top.

Once the chicken is cooked, remove the baking dish from the oven and brush the chicken thoroughly with the butter mixture once more.

Once the chicken is cooked, remove the baking dish from the oven and brush the chicken thoroughly with the butter mixture once more.

While the chicken is resting, boil the mixed vegetables in water in a pot for 5 minutes then drain well. Add a piece of butter in a pan and sauté the vegetables for couple of minutes and season with salt and pepper and place them in a serving dish.

Garnish the chicken with lemon slices and thyme sprigs and serve immediately with sautéed vegetables and enjoy!