Garlic Lemon Chicken with Green Beans and Sweet Potato Mash

Ingredients

• 5 chicken thigh fillets, skin on, boneless
• 2cm piece ginger, finely chopped
• 3 garlic cloves, finely chopped, for the chicken
• 2g chilli flakes
• 3g Italian mixed herbs
• 2g onion powder
• 20g honey
• 30ml olive oil, for the chicken
• 1 lemon, juiced, for the chicken
• 300g green beans, trimmed and cut into pieces
• 2 garlic cloves, finely chopped, for the beans
• olive oil, a little, for frying the beans
• 15g salted butter, for the beans
• ½ lemon, juiced, for the beans
• 600g sweet potatoes, peeled and chopped
• 45ml milk
• 25g salted butter, for the mash

Instructions

1. Preheat the fan oven to 200°C, or use an air fryer at 190°C.
2. Combine the chicken thighs, ginger, garlic, chilli flakes, mixed herbs, onion powder, honey, olive oil and lemon juice in a mixing bowl. Mix thoroughly until the thighs are fully coated.
3. Arrange the coated thighs skin-side up on a baking tray and cook in the fan oven at 200°C for 25–30 minutes until golden and crispy. Alternatively, air-fry skin-side up at 190°C for 18–22 minutes.
4. Meanwhile, fry the garlic and green beans in a little olive oil and the butter. After a few minutes, add the lemon juice and continue frying for a few more minutes until the beans are soft and tender.
5. Boil the peeled and chopped sweet potatoes for 15–20 minutes until fork-tender, then drain.
6. Mash the drained sweet potatoes with the milk and butter until smooth.
7. Serve the chicken and green beans over the sweet potato mash, spooning the chicken's tray juices over the top.