Season the chicken with salt, pepper and lemon juice. Cover with plastic wrap and put in fridge to marinate while you work on the saute.
Using a food processor, finely chop the onion. Set aside. Chop the garlic and add to the onion.
Cut the potatoes in half lengthwise. Then cut them in half lengthwise again. Keep them cut side down on your cutting board and thinly slice them, as uniformly as possible, across the width so you end up with bite size, thin pieces.
Heat a large nonstick skillet over medium high heat and add 2 T of the olive oil. Add the potatoes in an even layer and season with salt, pepper and thyme. Let them sit for about two minutes while they brown up a little, then stir. Once they have browned, add the onions and garlic and cook about 8 minutes, until the potatoes are nearly tender.
Once you get the onions and potatoes going, add 2 T of olive oil to another large skillet over medium heat and add the chicken. Cook it about 6-7 minutes per side.
Once the taters are ready, add the corn to them and cook, stirring frequently, about 2 or 3 minutes. Then add the chicken stock and crank up the heat to high. Bring it to a bubble and let it go for about 3 or 4 minutes. The liquid should reduce by about half. Turn the heat off and add the butter, lemon zest and parsley. Stir until the butter melts.
Serve the chicken on top of the saute. Yum! Makes great leftovers, too.