Lemon Garlic Chicken with Sweet Potato Mash and Green Beans

Instructions

1. 1

   Preheat the oven to 200°C fan/390°F. Peel the sweet potatoes and cut into 2 cm chunks, trim the green beans, mince the garlic and finely grate the ginger. Use a 40 × 30 cm shallow roasting tin, a 4-litre saucepan and a 28 cm lidded frying pan.

2. 2

   In the roasting tin, mix the olive oil, honey, 60 ml lemon juice, ginger, 5 minced garlic cloves, dried mixed herbs, chilli flakes, onion powder and 0.5 tsp salt. Add the raw boneless, skinless chicken thighs, turn to coat and spread out in one layer.

3. 3

   Roast on the middle shelf for 25–30 minutes, until a food thermometer reads at least 74°C/165°F in the thickest part of several thighs. Continue roasting if needed to reach that temperature, then rest for 5 minutes.

4. 4

   As soon as the chicken enters the oven, put the sweet potatoes and 2000 ml water in the saucepan. Bring to the boil over high heat, then reduce to medium and simmer uncovered for 15–20 minutes, until easily pierced with a fork.

5. 5

   Drain the sweet potatoes well and return them to the saucepan over low heat. Mash with 35 g butter, the milk and the remaining 0.25 tsp salt for 1–2 minutes, until smooth and hot. Cover and set aside while finishing the other components.

6. 6

   During the final 15 minutes of roasting, melt the remaining 20 g butter in the frying pan over medium heat. Stir in the remaining 2 minced garlic cloves for 30 seconds. Add the green beans and remaining 100 ml water, cover and simmer for 6–8 minutes, stirring halfway through. Uncover and cook for another 2–3 minutes, until tender and most of the water has evaporated. Stir in the remaining 20 ml lemon juice.

7. 7

   Divide the mash and beans between four plates. Add the rested chicken and spoon the cooked lemon-garlic pan juices over it. Serve immediately.